favorite 'winter' drinks?

[Splificator]

I've been drinking hot toddies:

3 oz boiling water

2 oz Laphroig 10y

1 t demerara

My mom used to always burn piney, smokey incense during Christmas to compliment the smell of the tree. Instead of that, I've been drinking these hot toddies that sweeten the air with their smokiness and combine with the scent of the tree: instant nostalgia.

←

Sir, you speak the language of my tribe!

[Chris Amirault]

I've been making rum, brandy, and rye toddies for weeks, and vary the spices and citrus slices I float. If you have any white cardamom around, I recommend it.

[jmfangio]

I've been drinking hot toddies:

3 oz boiling water

2 oz Laphroig 10y

1 t demerara

My mom used to always burn piney, smokey incense during Christmas to compliment the smell of the tree. Instead of that, I've been drinking these hot toddies that sweeten the air with their smokiness and combine with the scent of the tree: instant nostalgia.

←

Sir, you speak the language of my tribe!

←

I just made the aforementioned hot toddy with Peat Monster, and now I'm feeling warm, cozy, and positively bursting with holiday cheer.

[E.B.Adkins]

Tonight we are drinking Hot Winter Cider. Basically a hot buttered rhum apple cider.

Mull apple juice with orange peel, star anise, cinnamon sticks, and cloves.

Make a compound butter with equal parts brown sugar and unsalted butter with cinnamon, clove, and allspice.

Add two teaspoons of compound butter to the cider with a couple of ounces of Barbancourt 8yr (or whatever) and enjoy!!

I also like Audrey's recipe for Tom and Jerry's but my family cant wrap their heads around hot nog.

Edited December 25, 2008 by E.B.Adkins (log)

[jsmeeker]

I'm still tinkering with my "Noël" , a cross between the Alexander and Widow's Kiss

1 1/2 ozs apple brandy

1 oz Bénédictine

1 oz cream

3 dashes Angostura bitters

Shake hard, double strain, top w/ground nutmeg

(this can also be made splitting the ounce of Bénédictine into 1/2oz Bénédictine, 1/2 oz St. E's Allspice Dram)

←

I just whipped this up. Interesting, though I think I may have over diluted with my shaking to emulsify the cream. guess I need bigger ice cubes.

[Chris Amirault]

Tis the season: a mug of David Embury's grog, with three rums (Myers's, Cruzan blackstrap, Lemon Hart 151) and demerara, is chasing the cold.

You?

[Chris Amirault]

41 Jane Doe’s

1 oz Laird’s Applejack

1 oz Rothman & Winter Pear Liqueur

.75 oz Lemon Juice

.75 oz Simple Syrup

1 Egg White

Glass: Coupe

Garnish: 7 drops Grandma’s Tinksure

Ice: None

Still don't know what Grandma's up to, but I revised this slightly to:

1 oz applejack

1 oz R&W pear

3/4 lemon

1/2 2:1 gum syrup

egg white

Fee's OF -- which I dashed into the drink instead of a garnish.

We have house unanimity on the deliciousness of this drink.

[Jaymes]

Hot Apple Pie

Mug of hot mulled apple cider

Generous shot of Tuaca

Whipped cream on top

Sprinkle of nutmeg

This drink is perfect.

[Alchemist]

The Fee's OFA bitters are a great sub for Grandma's tinksure. We put Cinnamon, clove, nutmeg, allspice and blade mace in neutral grain spirit.

I am really glad you like that one . It was one of the first drinks that I came up with at Milk & Honey back in 2000. I can't believe it was almost a decade ago.

This is The Winter Sidecar at TVH. I am sure that there will be a purist out there shaking their fist at me for this...

Winter Sidecar

2.0 oz Maison Surrenne Cognac

.75 oz Fresh Lemon Juice

.50 oz Carpano Antica

.25 oz Demerara Syrup (Skinny)

13 Drops Regans Orange Bitters

Glass: Coupe

Ice: None

Garnish: 5 Spice

Shake. Strain.

I know that there is no orange liqueur in this drink, but the Carpano and the orange bitters really work together and make it seem like there is. Then you have the richness of the Demerara which really makes it lush and comforting. We are mixing and grinding our own 5 spice (we are going heavy on the ginger) to a very fine grind so there is no grit on top of the drink.

Cheers,

Toby