Ready to curl up by the fire with a seasonal sip? Celebrate the first day of winter (Thursday, December 21) with one of these cozy cocktails.
The OTT (over the top) Irish Coffee: (Created by Joaquín Simó of Pouring Ribbons)
• 1.5 oz. Knappogue Castle Irish Whiskey
• .25 oz. rich (2:1) Demerara Syrup
• 5 oz. Hot Coffee
Cozy at the Orchard. (Courtesy Photo)
• 5 drops Saline Solution (or a tiny pinch kosher salt)
• 3 Cardamom Pods
• Cream*, for garnish
Pour coffee into glass. Add the rest of ingredients and stir. Top with cream.
• 5-6 oz. Heavy Cream
• 2 tbsp White Sugar
• Zest from 1 Orange
• 2 Dashes Regan's No 6 Orange Bitters
Directions: Pour heavy cream, sugar and bitters into bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Add zest.
Cozy at the Orchard:
• 4 oz. Angry Orchard
• 1.5 oz. Brown Butter Washed Bourbon*
• .5 oz. Cinnamon Syrup*
• .25 oz. Lemon Juice
Add all ingredients in a pot and heat until warm. Do not boil. When warmed, add to toddy glass and garnish with grated nutmeg.
*Brown Butter Washed Bourbon:
• 4 oz. Butter
• 750 ml Bourbon
Directions: Warm a pan over medium high heat. Add butter and allow to melt. Cook until slightly browned. Pour whiskey into a quart sized container. Add browned butter to the whiskey. Cover mixture and place in the freezer overnight or until butter separates and becomes hard. Strain mixture through a fine strainer. Pour back into original bottle and store in the fridge.
Topsy Turvy. (Courtesy Photo)
• 1 cup Sugar
• 1 cup Water
• 5 Cinnamon Sticks
Directions: Add sugar, water and cinnamon sticks to a pot and bring to a boil. Allow to simmer for 20 minutes. Remove from heat and allow to cool. Remove cinnamon sticks with the slotted spoon.
Topsy Turvy: (Created by Jeremy Oertel)
• 2 oz. Carpano Antica
• 1 oz. Lock Stock & Barrel Rye
• 1 tsp. Borghetti Coffee Liqueur
• 1 dash Mole Bitters (preferably Bittermens)
• Orange Twist, for garnish
Add ingredients to shaker and shake with ice. Strain into Nick & Nora glass. Garnish with an orange twist.
#SleepyKeech: (Created by Ryan Andrews, Prohibition Lounge)
#SleepyKeech. (Courtesy Photo)
Home for the Holidays. (Courtesy Photo)
• 2 oz. Jägermeister
• 1/2 oz. Pear-Clove-Cinnamon Shrub
• 1/2 oz. Lemon Juice
• Top with hot Apple Cider
• Charred Cinnamon Stick or Caramelized Cinnamon Apple, for garnish
Combine Jägermeister, Pear-Clove-Cinnamon Shrub, and lemon juice. Top with apple cider. Garnish with charred cinnamon stick or caramelized cinnamon apple.
Home for the Holidays: (Created by Pete Canny, The Wayland and The Lost Lady)
• 2 oz. Patrón Silver
• .75 oz. Lemon Juice
• .75 oz. Allspice Syrup
• .5 oz. Cocchi Americano
• 1 Egg White
• Silver Luster Dust
Add Patrón, Lemon Juice, Allspice Syrup and Cocchi Americano to shaker and shake with ice. Strain into a glass mug over ice. In separate shaker, dry shake egg white. Add Silver Luster Dust to mug and stir. Top with egg white foam, and garnish with a miniature gingerbread house.
Hot Buttered Boulevardier: (Created by Kate Bolton of Maven in Portland, Oregon)
Hot Buttered Boulevardier. (Courtesy Photo)
• 3/4 oz. Campari
• 1 1/2 oz. Russel's Reserve Bourbon
• 3/4 oz. Cinzano 1757
• 1 Tbsp. Maple Butter*
• 1 dash Vanilla Extract
• 3 oz. Boiling Water
In a footed glass or mug add bourbon, Campari, sweet vermouth, maple butter and vanilla. Pour hot water on top and stir briskly until butter is dissolved and well-integrated. Garnish with a clover-studded half orange wheel and a star anise pod.
• 1/2 lb Unsalted Butter
• 5 Tbsp Maple Syrup
• 1/2 tsp. Salt
Directions: Using a robot coup or Vitamix whip all ingredients until smooth.
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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