Hot cocktails must be on the to-do list of your winter drinks to taste. Check out the recipes below.
5 hot cocktails
We bring you these hot cocktails from bars all over the US.
Pearfect Combo – Bastille Brasserie & Bar in Alexandria, Virginia
Ingredients
1.5 oz. Rye Bourbon
0.75 oz. Pear Liqueur
0.5 oz. fresh lemon juice
0.25 oz. simple syrup
2 oz. Red berries tea
Whipped cream (store-bought or homemade)
Ginger/cinnamon/sugar powder*
*Ginger-Cinnamon-Sugar Powder: Mix 1 oz. ground ginger, 1 oz. cinnamon powder, and 1 oz. sugar together and store in an airtight container.
Method: Pour lemon juice, simple syrup, and hot tea into coquette glassware. Add Pear Liqueur and Rye Bourbon. Stir to mix. Add whipped cream on top. Top with ginger-cinnamon-sugar powder.
Porter’s Coffee Break – The Roosevelt Room, Austin, TX
Ingredients
1.25 oz. Blended Irish Whiskey
3 oz. cold brew concentrate (such as Chameleon)
0.75 oz. Irish Dry Stout
0.25 oz. grade A maple syrup
Heavy cream
Garnish: Himalayan salt, powdered cinnamon
Type of glass: Irish Coffee glass
Method:
- Begin by heating the cold brew concentrate on the stove or in a kettle to between 180–200˚F.
- Heat an Irish coffee glass with hot water. After 20 seconds, discard the hot water from the glass, then pour the whiskey, beer, and maple syrup into the glass.
- Add hot cold brew concentrate leaving a half-inch wash line for the cream. Scoop around 1 oz. cold heavy cream that has been whipped with a whisk, then float it on the surface of the cocktail.
- Garnish with a few shakes of extra-fine grain Himalayan salt (to your taste preference) on the surface of the cream and top with a nice sprinkle of powdered cinnamon.
Photo: Jacob Sunny
Hot buttered Rum – Fairmont Pacific Rim, Vancouver, BC
Ingredients
1.5 oz. spiced rum
3.4 oz. hot water
Cinammon stick, garnish
1 oz. spiced buttered sugar*
7 oz. butter
14 oz. demerara sugar
1 pinch nutmeg
1 pinch cinnamon
1 pinch clove
*Spiced Buttered Sugar: Heat a small skillet over medium low heat. Add the butter, stirring until it’s melted. Add in the sugar, stirring until combined. Mix in the spices.
Method: Preheat a coffee mug with hot water. Discard hot water. Build all ingredients into mug. Stir with cinnamon stick to garnish and enjoy.
Spiked Winter Cocoa – Midnight Theatre, Hidden Leaf, and Midnight Cafe, New York, NY
Ingredients
1 oz. espadín mezcal
1 oz. Amaro
5 oz. hot cocoa (your favorite brand is fine)
Mini marshmallows, garnish
Coarse sea salt, garnish
Cinnamon powder (or 5-spice mix, if at hand)
Method: Warm up the hot cocoa and pour in an insulated mug. Add the mezcal and amaro and stir them in to amalgamate. Gently add the marshmallows on top, add a tiny pinch of sea salt and sprinkle over cinnamon powder (or 5 spice mix). Enjoy happiness in a glass.
Wassail – The Musket Room, New York, NY
Ingredients
1 gallon apple cider
2 cups orange juice
3 peeled, cored, and wedged apples
2 cans Kölsch beer
½ cup lemon juice
¾ cup sugar
*spice satchel: 3 cinnamon sticks, nutmeg, ginger, clove buds
Method: Simmer all ingredients in a pot for 20 min, store in refrigerator and reheat in an electric kettle when ready to drink. Garnish with brûléed orange slice and dehydrated cranberry
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Don’t drink and drive. Enjoy responsibly.