From Our Blog

13 Hot Cocktails to Help You Face the Cold

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There’s a moment every year when the crisp air loses its autumn novelty and turns into a get-your-coat-out-of-storage chore. Wrapping your frozen fingers around one of these hot cocktails will remind you why cold weather can be wonderful too.

Tuthilltown Toddy

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Ingredients
2 oz Hudson Baby Bourbon
.75 oz fresh lemon juice
Heaping teaspoon honey
4 oz very hot water

Instructions
Add lemon juice, honey, and bourbon to a mug and fill with hot water. Stir to blend and dissolve honey. Add a cinnamon stick and lemon slice studded with cloves for extra aromatics.

Cinnamon Tequila Hot Toddy

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Ingredients
.75 oz cinnamon bark syrup*
1.5 oz Hornitos Black Barrel Tequila
5 parts hot water
.25 oz honey
.25 oz fresh lemon juice
3 dashes vanilla bitters
Cinnamon sticks

Instructions
*Cinnamon Bark Syrup: 
Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup. Remove cinnamon sticks.

Combine the remainder of the ingredients in a coffee glass. Stir and garnish with a cinnamon stick.

Prince Pum King

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Ingredients
1 oz Drambuie
1.5 oz pumpkin puree
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
4 oz steamed whole milk (or choice milk-base)

Instructions
Steam milk, pumpkin puree and spices together until hot. Double-strain into cup. Stir in Drambuie. Top with additional milk foam and ground nutmeg.

Ancho Reyes Original Hot Chocolate

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Ingredients
1.25 oz Ancho Reyes Original
4 oz half & half
2 oz chocolate mix*

Instructions
In a saucepan, bring half and half to a simmer (almost boiling). Add chocolate mix and heat, bringing the combined liquids to a simmer. In a coffee cup, pour Ancho Reyes, followed by hot chocolate milk mixture. Garnish with a whole cinnamon stick and an orange peel.

*Chocolate mix:
Combine Valrhona brand 100% cacao powder with turbinado sugar at a 1:3/4 ratio (1 part cacao powder to ¾ part turbinado sugar). Add hot water lightly while stirring, to reach a thick, rich, liquid consistency. Final ratio should be approximately 1 part cacao powder to ¾ part turbinado sugar, to ¾ part water (by volume) Store refrigerated in a sealed container.

From the Bon Vivants

The Cooper & Thief Hot Toddy

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Ingredients
.5 cup Cooper & Thief Red Wine Blend syrup*
1-2 cinnamon sticks
1-2 star anise
Granulated Sugar
8-12 oz hot water
6 oz High West American Prairie Bourbon
2 oz lemon juice

Instructions
*Cooper & Thief Red Wine Blend Spiced Syrup: In a sauce pan, lightly simmer wine, the cinnamon sticks, broken, and star anise until warm. Add equal parts sugar and stir until dissolved. Remove from heat and strain.

For Hot Toddy: Combine bourbon, lemon juice, and spiced syrup in a mug. Top with hot water and stir. Garnish with a smoke cinnamon stick and lemon wedge.

From Elliott Clark of Apartment Bartender.

Docteur du Miel

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Ingredients
.25 oz Bache-Gabrielsen American Oak cognac
1 tsp honey
.25 oz simple syrup
Juice of half a lemon
Hot water
Cloves (optional)

Instructions
Mix the honey, lemon, simple syrup and cognac. Stir. Add hot water, and cloves, if desired.

Cocoa Buie II

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Ingredients
2 oz Drambuie
9 oz hot milk
3 oz. hot cocoa mix
1/8 tsp ground cinnamon
1/8 tsp kosher salt

Instructions
In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot, garnished with miniature marshmallows if desired.

The Perfect Irish Coffee

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Ingredients
2 oz Tullamore D.E.W. Irish Whiskey
.5 oz raw sugar simple syrup
6 oz Method Roasters coffee

Instructions
Combine all ingredients in a mug or coffee cup. Top with shaken heavy whipping cream and a dusting of nutmeg.

From The Way Back in Denver, Colorado

Mulled Wine

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Ingredients
8 oz Drambuie
1 bottle (750 ml) Red Wine (we suggest cabernet sauvignon)
2 oz honey
1 spearmint-peppermint tea bag
Peel of ½ grapefruit
Peel of 1 orange
2 tbsp fresh grated ginger
.5 tsp whole juniper berries
.5 tsp whole allspice berries
.5 tsp whole peppercorns
1 cinnamon stick

Instructions
With a mortar and pestle grind the berries and peppercorns and add to a sauce pan. Add all other ingredients to the sauce pan and bring to a boil over medium heat. Remove from heat and let stand for 1 minute. Strain and serve. If not hot enough, bring back to a simmer. Serve hot.

Apple Cardamom Toddy

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Ingredients
2 oz Laird’s Applejack
.5 oz lemon juice
.5 oz honey (preferably Zip Code honey)
3 oz cardamom-infused genmaicha green tea (add 1 cardamom pod to steep with the genmaicha tea)

Instructions
Steep tea. Combine all ingredients in a glass or toddy mug and stir. Garnish with cinnamon stick.

From Christy Pope at Midnight Rambler in Dallas, Texas

Hot Honey Butter

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Ingredients
2 oz Drambuie
1 tbsp natural apple butter
.5 tbsp unsalted butter
6 oz steamed whole milk (or choice milk-base)
1 pinch kosher salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

Instructions
Steam milk, apple butter and spices together until hot. Double-strain into cup over butter. Stir in Drambuie. Top with additional milk foam.

Last Stop Darjeeling

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Ingredients
1.5 oz Orleans Cider Bitters
1.5 oz Lustau Oloroso Dry sherry
.25 oz lemon juice
1/2 pot Darjeeling “2nd Flush” Black Tea
3 bar spoons agave nectar

Instructions
Make 1/2 pot of Darjeeling Tea and let step. Fill tea mug 3/4 full with hot tea, add remaining cocktail mixture and serve warm with a lemon twist.

From Pearl & Ash in New York City

Sailor Jerry & Hot Chocolate

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Ingredients
1.5 oz Sailor Jerry Spiced Rum
1.5 oz Butterscotch Schnapps
3 oz hot chocolate
Dash of orange bitters

Instructions
Add equal parts liquor to hot chocolate, top with whipped cream, shaved chocolate, and garnish with a cinnamon stick or candy cane.

By: Lauren Hubbard

(Grabbed from: https://www.townandcountrymag.com/leisure/drinks/g2976/hot-cocktail-recipes/)

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