By Jeb Fiorita and Peter Olson
We are past the holidays and so far, the cold wintery mix of sleet and snow has been avoided. But what is the old saying, ”something wicked this way comes”? And being from the great state of Wisconsin, I am always prepared. There are the extra blankest, bag of snacks, water and flashlight in the car plus logs and matches for the fireplace. The food pantry is stocked and salt ready to go for the driveway. Now my attention turns to the bar area. This time of year is my favorite. Not just for the joy of Christmas that our three kids bring to our house or skiing the slopes in Vermont but because I can break out some of my favorite hot cocktails that not only keep me warm but the aroma that they bring fills our cape cod… from warm cider and whiskey in October to mulled wine and spiced buttered drinks in December to the traditional Hot Totty.
In this article, we will cover some of our favorites. Remember, anyone can add bourbon or rum to hot apple cider. I thought we could go a little deeper and make some fun craft cocktails that will have your family and friends asking you for not only a refill but the recipe as well. So let’s get started with a popular fall favorite… Hot Buttered Rum.
This is a delicious drink to make when the weather starts to turn cold. In Wisconsin, that could be early September. But here we typically see this weather in later October. Here is what you will need…
1 Tablespoon of melted butter
1 Teaspoon of brown sugar
1 dash of ground cinnamon
1 dash of nutmeg
1 dash of allspice
1 splash of vanilla extract
2 oz. dark rum (Myer’s, Ron Zacapa, Goslings)
5 oz. hot water
1 cinnamon stick (garnish)
Take the melted butter, sugar, vanilla and spices and mix in the bottom of a tall glass, traditional Irish coffee glass works best. But in a pinch, use a coffee mug. Pour in the rum and hot water. Served with a Cinnamon stick. This will keep your feet tapping in the cold.
Let’s move on to bourbon. And if you have read the past articles since October, I know you will be shocked to read that the Bourbon spiked hot apple cider is my favorite cold weather drink. Not only because it is bourbon but mainly because there is nothing better than the smell that it brings to the house. I tend to make a larger batch as this is the perfect drink for a football game on the T.V. combined with a roaring fire. And one is not enough… so the recipe below will make four.
3 whole cloves
1 whole star anise
1 tablespoon Orange Juice
4 ½ cups of apple cider
5 cinnamon sticks
8 oz. of bourbon (Litchfield or Taconic)
4 slices of orange (garnish)
4 cinnamon stick (garnish)
In a small pot, bring the cider, cloves, star anise, orange juice and 1 cinnamon stick to a boil. Once boiling, remove from burner and let simmer for 10 minutes. Then pour through a strainer. Rim the glass with straight or cinnamon sugar. Add 1 cup of the cider with 2 oz. of the bourbon. Finally garnish with a orange slice and cinnamon stick.
Now if the traditional hot toddy is more your speed, this one is for you. The great thing about this drink is that you can use brandy, whiskey or rum. First a little education, because I am sure you were wondering about the origin of this drink. Some historians point to a gentleman by the name of Robert Bentley Todd (1809 – 1860), an Irish-born physician who prescribed a drink consisting of hot brandy, white cinnamon, sugar syrup and water to those with cold like symptoms. Thank you Sir!
1 tablespoon of honey
½ oz. lemon juice
1 cup of hot water
1 teaspoon of maple syrup (for our Canadian friends)
1 ½ oz. of whiskey, brandy or rum (Smuggler’s Notch, E&J, Bacardi)
1 lemon wedge (garnish)
1 cinnamon stick (garnish)
Bring the water, honey, maple syrup (optional) and lemon juice to a boil. Remove and let sit for a few minutes. Then pour into a mug, adding your liquor of choice. Garnish with a lemon wedge and cinnamon stick.
You may be asking, can vodka be used in a warm drink? Yes is the simple answer. My thoughts immediately go to a White Russian and make it hot. Again, here is a little history on the White Russian. No, it was not created in Russia. The origins are actually based in Brussels, created in the honor of the U.S. Ambassador to Luxembourg in 1949. The drink gets its name because Vodka is the base ingredient.
4 oz. freshly brewed coffee
2 oz. Kahlua
2 oz. whole milk or cream
1 oz. vodka (Zyr or Litchfield)
whipped cream (optional topping)
Combine all the ingredients (minus the whipped cream) into a medium saucepan and warm, typically 150-150 degrees. Do not bring to a boil. Then serve in a coffee mug, adding whipped cream.
While the above mentioned drinks are all great from October through March. The final drink is a definite holiday favorite and typically served from Thanksgiving to New Year. And that would be the traditional mulled wine. This is usually enjoyed in a group setting so the following recipe will make 8 servings.
4 cups of apple cider
1 bottle of red wine (Cabernet or a Pinot Noir)
¼ cup of honey
2 cinnamon sticks
1 orange zested and juiced
4 whole cloves
3 star anise
4 oranges peeled (garnish)
Combine the apple cider, red wine, honey, cinnamon sticks, orange juice and zest, whole cloves and star anise into a saucepan and bring to a boil. Then reduce heat and let sit for 10 minutes. Strain into mugs and add the orange peel to each drink for garnish.
Jeb is the owner of Val’s Putnam Wines & Liquors with locations in Greenwich and Glenville. Peter is in charge of business development.
