6 hot cocktails to get you through the winter
Hot cocktails are definitely a vibe, but they don’t all provide the same experience. There are a lot of factors that go into choosing the right one, like time of day, level of health, spice preference and, of course, whether you’re trying to get cozy or turn up. Luckily for you, we’ve put together a flow chart to help you find the right one to fit your mood. Then, make it yourself with a little bit of help from a couple of our favorite bartenders.
Spiked Coffee
Courtesy of The Lucky Accomplice’s Wil Brawley
1 serving
5 to 6 oz. brewed coffee
1 oz. Moscatel sherry
½ oz. digestif such as Averna Amaro or Contratto Fernet
• Brew coffee to taste; a light roast prepared using a French press is recommended but not required.
• Combine all ingredients in a mug to serve.
Note: The ratios of sherry and digestif can be inverted if stronger herbal notes are desired.
Hot Toddy
Courtesy of Chao Baan’s Andy Printy
1 serving
4 to 5 oz. Big Heart Tea Co.’s Edith Grey (or your favorite Earl Grey tea), hot
1 oz. J. Rieger Kansas City whiskey
½ oz. Big O ginger liqueur
¼ oz. lemon juice
1 tsp. honey
Lemon wheel and mint sprig, for garnish
• Brew tea according to instructions. Combine hot tea, whiskey, ginger liqueur, lemon juice and honey in a mug. Garnish with lemon wheel and mint sprig.
Mulled Red Wine
Courtesy of The Lucky Accomplice’s Wil Brawley
6 to 8 servings
3 allspice berries
2 cinnamon sticks, plus more for garnish
2 star anise pods, plus more for garnish
1 Tbsp. slivered almonds, plus more for garnish
½ Tbsp. peppercorn medley
1 bottle medium-bodied red wine (if possible look for something spicy and fruity, such as a grenache blend from the Rhone Valley)
4 oz. dark rum
2 oz. apple or other brandy
¼ cup honey
Juice and peels of one large orange
1 red apple, sliced
½ cup dried figs
Orange peels, for garnish
• Toast the allspice, cinnamon, star anise, almonds and peppercorns in a skillet over medium-low heat until fragrant, about 3 to 5 minutes
• Combine the red wine, dark rum and honey in a pot or saucepan. Add the apple, figs, orange peels and juice, and warm until just simmering; do not allow to boil. Simmer until flavor has fully developed, about 1 to 2 hours.
• Strain off all the solids and serve hot. Garnish with a cinnamon stick, star anise pod, slivered almonds and/or orange peel, to taste.
Note: This recipe can easily be customized according to taste and what ingredients you have on hand; for example, light rum can be effectively substituted for dark, lemon peels and juice for orange, etc.
Hot Buttered Rum
Courtesy of Chao Baan’s Andy Printy
1 serving
5 to 6 oz. very hot water
1½ oz. Duckett golden rhum
2 Tbsp. butter batter (recipe follows)
Bay leaf or cinnamon stick, for garnish
• Combine hot water, golden rhum and butter batter in a mug. Stir until blended. Garnish with bay leaf or cinnamon stick.
Butter Batter
Courtesy of Chao Baan’s Andy Printy
4 servings
1 stick room-temperature, unsalted butter
½ cup brown sugar or molasses
¼ cup honey
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¹⁄8 tsp. ground clove
Pinch of salt
• Combine all ingredients in a bowl, and mix well for even distribution. Cover and refrigerate for 6 to 8 hours.
Spiked Hot Cider
Courtesy of The Lucky Accomplice’s Wil Brawley
2 servings
4 oz. water
2 oz. Calvados (apple brandy)
2 oz. allspice dram
½ oz. honey
1 tsp. vanilla paste
Lemon wedges, for garnish
• Combine water, Calvados, allspice dram, honey and vanilla paste in a kettle or saucepan. Bring to a simmer. Serve with a squeeze of lemon.
Spiked Hot Chocolate
Courtesy of Chao Baan’s Andy Printy
1 serving
6 to 8 oz. hot chocolate base (recipe follows)
1½ oz. Una Vida Blanco tequila
Marshmallows, for garnish
• Combine hot chocolate base and tequila in a mug. Garnish with marshmallows.
Hot Chocolate Base
Courtesy of Chao Baan’s Andy Printy
4 servings
4 cups milk
½ cup chopped dark chocolate or chocolate chips
¼ cup dark agave nectar
1 vanilla bean, split and scraped, or ¼ tsp. vanilla extract
¼ tsp. ground cayenne (optional)
• Place all ingredients in a pot on medium-low heat and whisk until melted and bound together.
