Now that it finally feels like winter, you're probably ready to cozy up by a roaring fire with a seasonal cocktail. National Hot Toddy Day happens to fall on Monday, January 11th, so sit back and embrace the frosty changes because summer will be here soon enough.
Northern Star: (Created by Marco Zappia, Eat Street Social and Scena Tavern, Minneapolis)
Mexi Toddy. (Courtesy Photo)
• 1.5 oz. The Famous Grouse
• .5 oz. Ginger Syrup
• .25 oz. Fresh Lemon Juice
• 5 oz. The Owl's Brew
Famous Mint Tea
• 2 Dashes Bittercube Jamaican #1 Bitters
• Mint Leaf, for garnish
• Star Anise, for garnish
• Lemon Peel, for garnish
Boil water and bring to a simmer. Place The Famous Grouse, Ginger Syrup, Fresh Lemon Juice and Bitters in a large tin, add simmering water to a smaller tin, placing the larger tin on top of the smaller tin- creating a poor man's "bain marie." Add remaining simmering water to mug to preheat glass. Heat The Owl's Brew Famous Mint Tea on the stove and bring to 180 degrees, then add to rest of cocktail "bain marie" and stir together. Remove water from mug, pour contents from "bain marie" into a mug, garnish with Mint Leaf, Star Anise and Lemon Peel and serve.
• 2 parts Sauza
• 1 part Honey Syrup
• 1 cup Hot Water
• 1/2 part Agave Syrup
• Lemon Wedge
• Cinnamon Stick
• Star Anise
Combine all ingredients in large mug. Stir gently and allow the cocktail to steep for two minutes.
Tequila Toddy: (Available at Dos Caminos in New York City)
Tequila Toddy. (Photo: Dos Caminos)
• 2 oz. Cimmarón Reposado Tequila infused with Chamomile*
• 2 oz. Agave
• 1 oz. Fresh Lemon Juice
• 4 oz. Very Hot Water
• Cinnamon Stick, for garnish
• Sprinkle of Cayenne, for garnish
Take the hot water, honey and mix well in a large mug. Add the tequila and lemon. Mix well. Garnish with a lemon wheel on the side of the glass, a Cinnamon Stick, and a sprinkle of cayenne.
Tequila & Chamomile Infusion:
• 2 Chamomile Tea Bags
• 1 liter Reposado Tequila
Directions: Take two chamomile tea bags and infuse in a liter of Reposado Tequila overnight. Remove the tea bags. (Note: The Infusion can be used for up to a month.)
G & Tea: (Created by Tim Wells of the Revival Social Club in Chicago)
G & Tea. (Courtesy Photo)
• 1 Tbsp. Earl Grey Tea
• 1 Tbsp. Rooibos Tea
• 1 Tbsp. Chai Tea
• Half of one Orange (cut into slices)
• 12 oz. Hot Water
• 6 oz. Nolet's Silver Gin
• 4 oz. Apple Cider
• 4 oz. Cinnamon syrup
• 2 oz. Lemon Juice
• 2 oz. Meletti Amaro
Combine all 3 teas along with cut up orange and add 12 oz. of hot water. Let the tea and orange brew/infuse for half an hour. Meanwhile combine the apple cider, lemon, amaro, and cinnamon syrup and set aside. When the tea has finished brewing strain out the orange and tea leaves, and combine with the cider and cinnamon mixture. To serve warm heat all ingredients over low heat on the stove until desired temperature has been reached, add the Nolet's Silver Gin, pour into serving vessels, and garnish with fresh grated nutmeg. (Note: Recipe serves 2 to 3)
• 2 cups Water
• 5-6 Cinnamon Sticks
• 1 1/2 cups Sugar
Directions: Boiling 2 cups of water with 5-6 cinnamon sticks over medium heat for 10 minutes. Add 1 1/2 cups of sugar and stir until dissolved.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com
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