Behind the Bottle: Winter Cocktails That Actually Taste Like East Tennessee

Look, anybody can dump some peppermint schnapps in vodka and call it festive. We're doing something different.

This winter, we built a cocktail menu that tastes like East Tennessee feels in December: cold air that makes bourbon smell sharper, wood smoke mixing with cinnamon, and that first sip that warms you all the way down. Five drinks. Real ingredients. Zero corporate polish.

Let's break down what makes them work.

First Things First: Peppermint Cream Liqueur Is Back

'Tis the season. 'Tis your holiday spirit.

Our Peppermint Cream Liqueur is officially on the shelves and ready to transform your fireside drinks, holiday desserts, and late-night cocoa. This is the stuff that makes hot chocolate worth making at midnight and turns ordinary holiday baking into something your people will actually remember.

Limited stock. That means now's your moment.

Available today at Jonesborough, Johnson City, and Bristol. 21+

The Winter Lineup

Peppermintini

What's In It: Tennessee Hills Peppermint Cream, Tennessee Hills Vodka, vanilla, white chocolate, peppermint candy

Why It Works: This is winter in a glass. The fat molecules in our Peppermint Cream don't just add richness, they literally amplify aroma and stretch flavor across your palate longer than alcohol alone ever could. That's why cream liqueurs hit different in cold weather.

Your senses are sharper when the air's crisp, and fat carries those peppermint volatiles straight to your brain.

Vodka keeps it from getting cloying. Vanilla and white chocolate add that dessert warmth without the sweetness overload. The candy cane rim? That's not decoration. It's palate refresh between sips.

How To Make It Even Better: Chill your glass in the freezer for at least 15 minutes. Cold glass + cold drink = cream stays silky and thick instead of breaking. That's basic chemistry, but most people skip it.

Pair It With: Holiday cookies, peppermint bark, anything white chocolate.

This is dessert you can drink.

Winter Spiced Old Fashioned

What's In It: Tennessee Hills Straight Bourbon, Oatmeal Spice Whiskey, amaretto, maple syrup, cherry, chocolate bitters

Why It Works: We took the Old Fashioned (already perfect) and made it taste like December in Appalachia. Our bourbon brings vanilla, caramel, and oak. The Holiday Spiced Whiskey adds cinnamon, clove, and nutmeg volatiles that your nose reads as "warm" even when the drink is cold. That's not magic. That's flavor science.

Then there's the maple syrup. Maple contains maltol, the same compound you get from toasted oak barrels. So when you add maple to bourbon, not only are you adding sweetness, but you're doubling down on that rich, barrel-aged complexity. Chocolate bitters tie it all together.

How To Make It Even Better: Stir longer. Like 20+ seconds longer than you think you should. Proper dilution releases the whiskey's aromatics and mellows the alcohol bite.

Experts say most people under-stir their Old Fashioneds by half. Don't be most people.

Pair It With: Smoked wings from The Smokestillery. Dark chocolate. Glazed ham. Anything with char or caramel.

Pomegranate Gin Sour

What's In It: Tennessee Hills Gin, lemon juice, pomegranate, simple syrup, egg white, sugar rim

Why It Works: Gin botanicals (juniper, coriander, citrus peel) were basically designed to pair with pomegranate's bright acidity. When you shake citrus with gin, you're activating the citrus volatiles already in the spirit, making the whole thing smell brighter and taste more dimensional.

The egg white is the secret weapon. Those proteins create a velvety texture that balances acid and spirit, plus they trap air bubbles that hold aroma right under your nose. That's why sours feel richer than their ingredients suggest.

How To Make It Better: Dry shake first. That means shake without ice to whip the egg white, then add ice and shake again. This two-step process builds that signature foam cap that makes a proper sour look and taste professional.

Pair It With: Charcuterie boards, goat cheese, pomegranate chicken. Anything tart or funky.

Dirty Pop

What's In It: Tennessee Hills Tiramisu Cream, Tennessee Hills Espresso Vodka, Coke, espresso, whipped cream, cherry

Why It Works: Sounds wild. Tastes incredible.

Coke's acidity cuts through the Tiramisu Cream's richness, keeping it from getting heavy. The espresso and Espresso Vodka add roasted coffee depth. Together, they create this coffee-cola-dessert hybrid that shouldn't work but absolutely does.

How To Make It Better: Use fresh espresso. Always. Espresso that's more than 30 minutes old starts developing metallic notes that turn harsh when mixed with cola's phosphoric acid. Fresh pulls only.

Pair It With: Chocolate cake, actual tiramisu, pie. This is for the end of the meal.

Frostbite

What's In It: Tennessee Hills Silver Rum, coconut, lime, mint, ginger beer, coconut flakes, cranberries

Why It Works: Sometimes in winter you need to remember that beaches exist. This is that drink. 

Silver rum delivers tropical esters: those fruity, floral compounds that make rum taste like sunshine. Lime lifts the mint and ginger. Ginger beer's carbonation enhances aroma (bubbles carry volatile compounds to your nose faster). Coconut adds creamy structure without making it heavy.

How To Make It Better: Spank the mint. Don't muddle it. Muddling bruises the leaves and releases bitter chlorophyll. A quick slap between your hands releases the aromatic oils without the bitterness. Bartenders know this. Now you do too.

Pair It With: Coconut shrimp, spicy snacks, tacos. Anything with heat or citrus.

The Science Behind Winter Cocktails

Here's the thing about cold weather drinking: your senses actually change.

When air temperature drops, aromatic compounds become more concentrated. That's why bourbon smells stronger on a cold night. It's also why spices like cinnamon and clove taste warmer; your brain associates those scents with comfort and heat, even when the drink itself is chilled.

Fat-based ingredients like cream liqueurs work especially well in winter because fat molecules carry flavor longer on your palate. That's why our Peppermint Cream and Tiramisu Cream shine this time of year.

Acid (like that from citrus, pomegranate, or even Coke) becomes more important in winter cocktails because it prevents drinks from getting too heavy or sweet. Balance matters more when you're layering rich ingredients.

How To Make These At Home (The Right Way)

1. Shake Longer. Shake Colder. 
   Proper dilution isn't optional. It's chemistry. Aim for at least 15 seconds of vigorous shaking. Cold unlocks balance.
   
   
2. Fresh Citrus Only.
   Bottled citrus juice is flat and dull compared to fresh lemon or lime. The aromatic oils in fresh citrus peel make a massive difference. Don't shortcut this.
   
   
3. Use Fresh Ice.
   Old ice absorbs freezer smells. It sounds picky, but you'll taste the difference.
   
   
4. Think In Three Parts: Sweet • Acid • Spirit.
   

   To fix any cocktail on the fly:
   

   Too sweet → add citrus
   Too sharp → add sweetener
   Too harsh → add dilution (water, ice, mixer)
   
   
5. Glassware Matters.
   A good rocks glass or chilled coupe changes the entire drinking experience. You don't need fancy. You just need appropriate.

Visit Us This Winter

These cocktails are available now at all three Tennessee Hills locations: Jonesborough, Johnson City, and Bristol.

Whether you're here for the food, the spirits, or just to get out of the cold, we built this menu to make winter feel like it should. Warm. Real. Worth the drive.

Reserve your spot for tours, tastings, and special events here.