It’s unseasonably cold in San Francisco right now. Yes, I realize it’s winter, but we rarely see temperatures that drop below 60 degrees. It’s so cold in fact that when I met up with friends last weekend to go get drinks, the first question one of my friends asked was “Can we go somewhere with hot cocktails?”
While my answer was yes, it turned out the greater answer was no. We couldn’t find a spot in our immediate vicinity that offered warm libations.
While cocktails are something traditionally served cold, warm cocktails can be a delicious treat. Later that night, I ended up whipping us up some alcoholic ciders and hot chocolates at my favorite bar: my house.
If you haven’t yet jumped on the warm cocktail bandwagon, I encourage you to give them a shot. For an little inspiration, here are few solid options to get you started:
Created by Elliott Clark, @apartment_bartender
½ cup Cooper & Thief Red Wine Blend
1-2 cinnamon sticks
1-2 star anise
8-12 oz. hot water
6 oz. High West American Prairie Bourbon
2 oz. lemon juice
Directions: For Cooper & Thief Red Wine Blend Spiced Syrup: In a sauce pan, lightly simmer wine, broken cinnamon sticks, 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.
Created by Tullamore D.E.W. Ambassador, Tim Herlihy
2 parts Tullamore D.E.W. Cider Cask
0.5 parts Honey/Spiced Syrup
Hot Apple Juice / Cider (*if using Cider, reduce whiskey to 1.5 parts)
Directions: Add first two ingredients to a pre-heated mug, stir well and fill with hot apple juice/apple cider. Garnish with a cinnamon stick, apple wedge and cloves.
By Jaime Salas, National Milagro Ambassador
1.5 Parts Milagro Anejo
3 Parts Taza Guajillo Chili Chocolate
1 Pinch Chili Powder
Directions: Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings.