It’s winter, and baby, it is getting cold outside. But it is warm inside. And by inside, I’m not referring to your living room, but rather the digestive system, the heart, the brain. These hot toddies are a nice step up for your evening cocktail, adding a burst of heat to help make snuggling under the covers a little more snuggly. Now, that afternoon tea can be a wind-me-down as well as a pick-me-up.
Recipe courtesy of Sailor Jerry Rum
1 cup apple cider
1 tsp. powdered sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
½ cup Sailor Jerry Rum
1 tbsp. unsalted butter
2 cinnamon sticks
Granny Smith apple slices (optional)
Directions: In a medium saucepan, bring the apple cider to a boil.
Remove from heat and add butter. Stir until completely melted.
Distribute between two mugs, top with whipped cream and grated nutmeg. Garnish with a cinnamon stick and apple slice and serve!
Recipe courtesy of Ancho Reyes
2 oz. Ancho Reyes
1/2 oz. low fat milk
3/4 cup bittersweet chocolate chips
2 tbsp. sugar
1 tbsp. natural unsweetened cocoa powder
3/4 tsp. ground ancho chiles
1/4 tsp. freshly grated nutmeg
1/4 tsp. plus 1/8 tsp. ground allspice
3 cinnamon sticks, broken in half
Directions: Bring all ingredients and pinch of salt except Ancho Reyes to simmer in medium saucepan, whisking often. Add cinnamon sticks. Cover; remove from heat and let steep 5 minutes, add in Ancho and garnish with cinnamon stick.
Recipe courtesy of Dale DeGroff of King Cocktail
1 oz. Brandy
½ oz. Dark Cacao
½ oz. Coffee Liqueur
2 dashes of Dale DeGroff’’s Aromatic Bitters
Directions: Build in an Irish coffee glass, float the cream on top.
Grate fresh nutmeg over top of drink
Recipe courtesy of Ryan Gannon at Cure in New Orleans
1.5 oz. Buffalo Trace bourbon
.5 oz. Amaro Montenegro
.25 oz. cinnamon syrup
.25 oz. ginger syrup
4 oz. boiling water
1 wide cut orange peel studded w/3 cloves
Directions: For the ginger syrup: equal parts juiced ginger and sugar, 1:1
For the cinnamon syrup: 3 cinnamon sticks/per cup of water, in a pot, bring to a boil, simmer for 20 minutes. Strain. Add all ingredients into a mug and stir, garnish with the orange peel.
Courtesy of Gerber Group’s The Roof at Viceroy New York
1.5 oz. Bacardi Oakheart Spiced Rum
5 oz. Hot Apple Cider
.5 oz. Cinnamon Syrup
Directions: Add all ingredients to a mug and garnish with a cinnamon stick and star anise
Courtesy of Stone Rose Lounge
1.5 oz. Hennessy VSOP Cognac
5 oz. Teatulia Organic Tea
0.5 oz. Honey
Directions: Add ingredients into a mug, stir and garnish with a clove spiked lemon wheel.
Courtesy of Grand Marnier
1 oz. Grand Marnier Raspberry Peach
0.5 oz. honey syrup
0.25 oz. fresh lemon juice
1 cup hot water
Directions: Combine all ingredients in a mug. Stir briefly and garnish with a cinnamon stick.
Courtesy of Jason Cousins of Da Claudio, NYC
750ml TINCUP Whiskey
16 oz. boiling water
8 oz. PAMA Pomegranate Liqueur
8 oz. ruby port wine
8 oz. fresh orange juice
8 oz. demerara sugar (raw)
4 large navel oranges
Seeds from 1 large pomegranate
In a spice bag:
1 tbsp allspice
1 tbsp whole cloves
1 whole cinnamon stick
Directions: Completely peel four oranges, avoiding the white pith. Add orange peels to a mixing bowl with raw sugar and muddle, grinding the sugar into the oils. (Reserve the orange fruit for juicing.) Let stand for 30 minutes while the sugar pulls the oils from the peels. Stir in 16 oz. of boiling water until sugar is completely dissolved. Remove orange peels and add spice bag. Let sit while preparing the remaining ingredients. Add TINCUP, PAMA liqueur, port wine, and orange juice to a 3.5-quart or larger slow cooker. Pour in the orange sugar mixture and keep warm on low heat. Ladle and serve, garnishing with a clove-studded orange disk and a cinnamon stick.