Hot Drinks & Winter Warmers

[mizducky]

My favorite hot booze drink in the world is a humble little concoction my mom used to make for me as a folky cold remedy, believe it or not--a thing called a Guggle Muggle. Into a mugful of hot milk, put some honey and vanilla extract, plus some combination of cinnamon/allspice/nutmeg to taste ... and then add a good stiff shot of whiskey (or other brown booze of choice). As a cold remedy, you're supposed to drink this down as quickly as humanly possible without scalding your mouth, then jump into bed under a bunch of quilts to "sweat out the evil humors" or whatever. But it also makes a darn fine toddy when sipped in a more leisurely manner on a chilly night.

[kvltrede]

This may not be what you're looking for but in a recent thread about beer "cocktails" I posted three recipes from a cool little book from the '50's called "Here's How!": the Glasgow Hot Pint, the Pickwickian Dog’s Nose and a recipe given to the author by CBS’ Andy Rooney called the Hot Ale Flip.

I haven't felt the need to try them but they don't sound half-bad.

Kurt

[slkinsey]

The NY Times Magazine recently did an article on "Bar Necessities", including two favorites from Audrey Saunders.

First is her adaptation of the Tom & Jerry from the Jerry Thomas book:

Egg Batter

12 : eggs

3 Tbsp: vanilla extract

2 oz : rum (Bacardi 8 specified)

4 dashes : Angostura bitters

2 lbs: sugar

1 tsp : ground cinnamon

0.75 tsp : ground allspice

0.5 tsp : ground clove

0.5 tsp : ground nutmeg

Separate eggs. Beat sugar, bitters and spices with yolks. Beat whites stiff and fold into yolks.

Service

1 gal : whole milk

1 bottle : rum (Bacardi 8 specified)

1 bottle : cognac (Courvoisier V.S. specified)

Heat the milk until just below the simmer. Each toddy mug gets 2 ounces egg batter and one ounce each rum and cognac. Fill the rest of the way with hot milk, give it a stir and garnish with fresh grated nutmeg.

This is a great drink for a special occasion on a cold night. But, as you can see, it serves a lot of people. This recipe makes around 24 servings. It's probably possible to make a smaller recipe -- perhaps as few as 6 servings -- but that would take some serious precision measuring with the spices (I'd recommend making a spice mix of the regular amounts and then simply dividing the whole works by 1/2 or 1/4 according to how you are scaling the recipe).

Another fun choice for the winter is her Hot Port Sangaree, which has the advantage of much better storage characteristics compared to the T&J. You can make up a bottle of the stuff and drink it off and on for the whole winter.

3 cups : port (Graham's Six Grapes specified)

2 oz : pomegranate molasses (Al Wadi specified)

3 oz : simple syrup (1:1)

2 oz : fresh lemon juice

2 oz : Cointreau

5 dashes : orange bitters (Regans' specified)

5 dashes : Angostura bitters

Lemon twists

Combine all liquids in a bottle. To make a single serving, heat 4 ounces together with a lemon twist to just below the simmer. Strain into a toddy glass and garnish with a new lemon twist.

[Anna N]

My favorite hot booze drink in the world is a humble little concoction my mom used to make for me as a folky cold remedy, believe it or not--a thing called a Guggle Muggle. Into a mugful of hot milk, put some honey and vanilla extract, plus some combination of cinnamon/allspice/nutmeg to taste ... and then add a good stiff shot of whiskey (or other brown booze of choice). As a cold remedy, you're supposed to drink this down as quickly as humanly possible without scalding your mouth, then jump into bed under a bunch of quilts to "sweat out the evil humors" or whatever. But it also makes a darn fine toddy when sipped in a more leisurely manner on a chilly night.

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This is my medicine of choice for colds the 'flu or just the blahs. It has no effect whatever on the illness but you no longer give a darn. I think my drug plan should cover it but they think otherwise.

[Jaymes]

Mulled cider with rum or brandy.  As I discovered recently thanks to Jaymes, this is also good with Tuaca...(Hot Apple Pie).

Katie, did you try it? With whipped cream on top? And a sprinkle of nutmeg?

[KatieLoeb]

Mulled cider with rum or brandy.  As I discovered recently thanks to Jaymes, this is also good with Tuaca...(Hot Apple Pie).

Katie, did you try it? With whipped cream on top? And a sprinkle of nutmeg?

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Not yet. I don't have either vanilla liqueur in the house at the moment. Lately I've been indulging in a bottle of Buffalo Trace bourbon and it's various possibilities. Had some Old Fashioneds last night and decided that was a great way to get the non-brown liquor drinkers to give it a try.

I bought some sparkling Martinelli's Apple-Pear cider at the store today that is cooling in the fridge as I type this. I might try make something autumnal and sparkly out of that later. Not necessaily a cold weather drink, but any good drink warms me up somehow.

[abadoozy]

This is a great drink for a special occasion on a cold night.  But, as you can see, it serves a lot of people.  This recipe makes around 24 servings.  It's probably possible to make a smaller recipe -- perhaps as few as 6 servings -- but that would take some serious precision measuring with the spices (I'd recommend making a spice mix of the regular amounts and then simply dividing the whole works by 1/2 or 1/4 according to how you are scaling the recipe).

I make Tom & Jerrys for two all the time. Well, all the time in the winter, at least.

For two big mugs:

1 egg, separated

1.5 cups milk, warm

2 T. Sugar

1 shot rum (I use Meyer's)

1 shot brandy (I use a local cheapo brandy that's a bit sweeter than most)

Nutmeg, cinnamon, allspice... whatever you like for the top.

Whisk the egg yolk with 1 T. of sugar until it's pale yellow and frothy. Meanwhile, beat the egg white and remaining tablespoon of sugar until it forms soft peaks. Fold the egg yolk into the whites to make a batter.

Gradually add the brandy and rum to the batter and fold to combine.

Put half the batter into each mug. Fill with warm milk. Top with freshly grated nutmeg or cinnamon or whatever else you like.

This is what I always wanted eggnog to taste like...

[Jason Perlow]

Anyone ever tried this stuff?

http://www.canarino.com/

Keurig just released a K-Cup version for their single serve brewing system of this classic hot lemon drink.

I think you could sort of do a hot limoncello with this, if you spiked it with rum or vodka and hit it with some honey or simple syrup.

[JAZ]

Anyone ever tried this stuff?

http://www.canarino.com/

Keurig just released a K-Cup version for their single serve brewing system of this classic hot lemon drink.

I think you could sort of do a hot limoncello with this, if you spiked it with rum or vodka and hit it with some honey or simple syrup.

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I haven't tried that, but I make hot lemonade whenever I have a sore throat. A shot of brandy goes in if I'm drinking it in the evening.

[detlefchef]

A few I've come up with lately:

Warm Sound- Oolong Tea, Sweetened Condensed Milk, Hendricks Ging

Hot Smokey Plum- Lapsang Souchang Tea (black tea smoked over pine needles), Plum Syrup (asian markets), Dewers White Label

They're pretty fun.

[M.X.Hassett]

A few I've come up with lately:

Warm Sound- Oolong Tea, Sweetened Condensed Milk, Hendricks Ging

Hot Smokey Plum- Lapsang Souchang Tea (black tea smoked over pine needles), Plum Syrup (asian markets), Dewers White Label

They're pretty fun.

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Have you ever tryed infusing the gin with tea ala Audrey Sander's Earl Grey MarTEAni scan down a little ways for the recipe and infusing instructions. http://www.sfgate.com/cgi-bin/article.cgi?...WIGI2FAHI81.DTL

Edited December 12, 2005 by M.X.Hassett (log)

[detlefchef]

A few I've come up with lately:

Warm Sound- Oolong Tea, Sweetened Condensed Milk, Hendricks Ging

Hot Smokey Plum- Lapsang Souchang Tea (black tea smoked over pine needles), Plum Syrup (asian markets), Dewers White Label

They're pretty fun.

←

Have you ever tryed infusing the gin with tea ala Audrey Sander's Earl Grey MarTEAni scan down a little ways for the recipe and infusing instructions. http://www.sfgate.com/cgi-bin/article.cgi?...WIGI2FAHI81.DTL

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Sounds interesting. We have done a Green Teani using Matcha powder and a citrus-pickled cucumber garnish.

[alamut]

Back in college I dated two Swedish girls (not at the same time ), who were very fond of making Glug for holiday parties, especially the feats of St. Lucy and St. Nicolas. Generally this is something made in an big pot, or kettle. Just make sure that you warm it over low heat (for God’s sake don’t let it boil) and that you “cook” it in something non-aluminum (enameled cookware is the best).

1 750 ml bottle port wine (don’t go for the super cheap stuff here)

1 750 ml bottle burgundy (or US pinot noir)

1 750 ml bottle of Swedish Vodka (some prefer light rum or brandy here, but it’s a Swedish drink)

1 cup light brown sugar

1/2 cup confectioners sugar

1 cup dark raisin

1 cup yellow (golden) raisin

8 cinnamon sticks

12 whole seeds

1 whole nutmeg

1 orange

many whole cloves (I never really counted (10-15)?)

Fist full of slivered almonds (optional)

Mix all the booze in a Dutch oven or small stock pot and put it on the stove at low heat. While it warms put the cardamom seeds and the 1 nutmeg in a little “sock” made out of cheesecloth & butcher’s twine. You can put the cinnamon sticks in there if you like (I recommend breaking them in half first if they do go in the sock) but I like to just throw them into the pot. Once its warmed (about 125 F) slowly stir in the sugars. You may add more sugar to taste, but I prefer a less sweetened drink. Once the sugars are all dissolved toss in “sock” into the pot and let it steep like a big tea bag. Toss in the raisins and cinnamon sticks (unless they went in the sock) and the sliced almonds (unless your guests are allergic to nuts). Then take the orange, leaving it whole and unpeeled, and push the all of the cloves into the skin of the orange so that it resembles a punk-rock haircut. Float the clove-spiked orange in the glug and serve warm. Try to ladle a few raisin into each mug, so that they may be eaten, or given to overactive children.

[J_Ozzy]

The aptly named "Hot Drinks" (Heiss & Heiss) has a fair variety of steaming tipples, though many of them skew into sweet dessert/digestif territory.

Has anyone tried fat-washing a spice-infused bottle of rum to create a boosted Hot Buttered Rum variant?

[KatieLoeb]

I had suggested, but was ultimately shot down for space and equipment limitations, to serve a classic Philadelphia Fish House Punch topped with a hot spiced cider for the winter months. No doubt this could be managed in the home scenario far more easily...

[slkinsey]

Tom & Jerry. Sangaree. Flips.

[Splificator]

This is fun:

Puschglühbowle

Over a low flame, heat 3 bottles light, red wine and 1 750-ml bottle Batavia Arrack van Oosten.

While this is simmering, stir in ½ cup sugar and 1 Seville orange or regular orange and 1 lemon, cut into slices and with seeds removed.

After everything has simmered together for 5 minutes, pour this into a heavy earthenware bowl, set it alight and ladle flaming into small, heat-resistant cups.

There's also the Feuerzangenbowle, which is more or less the same thing, but instead of stirring the sugar and the spirits in, you put the former in loaf-form on a set of tongs over the bow, saturate it with the latter and light it up, ladling more booze onto the fire to taste.

[Paulo Freitas]

A was tinkering with it some time ago

Aged Rum (used Havana Club 7 años)

Demerara sugar

Cloves

Thin slice of Ají pepper

Set it alight to make the flame infuse the spices into the rum and caramelize the sugar. Serve it hot

[thirtyoneknots]

Tom & Jerry. Sangaree. Flips.

I've never seen Sangaree as a warm drink...do tell.

[Kohai]

Tokyo Toddy

2 oz. lemon zest-infused barley shochu

4 oz. boiling water

1/2 oz. honey

1 whole dried jasmine flower

In a wineglass, steep the dried jasmine flower in hot water for about 20 seconds, allowing it to begin blooming. Add honey and shochu. Consume while hot.

This works, though I keep thinking it could use a little something extra.

[CincyCraig]

As the Christmas season is upon us, I always enjoy making traditional Wassail. This is a recipe that i have enjoyed making for a few years now. I use 5 bottles of Sam Smith's Nut Brown Ale to 1 bottle of Sam Smith's Taddy Porter, and a dry sherry such as a Manzanilla:

Wassail:

6 bottles ale

12 small apples

3 whole cloves

3 whole allspice

3 broken cardamom seeds

1 broken 3" cinnamon stick

1 tsp ground ginger

1 tsp ground nutmeg

2 cups sugar

1 fifth dry sherry (1 750 ml bottle)

bake the apples at 350 for 20 minutes, or until tender. Tie the cloves, allspice, cinnamon, and cardamom into a cheesecloth bag, place it with 1 bottle of ale, the ginger and nutmeg, into a kettle and heat gently for 10 minutes. Remove the bag, pour in the rest of the ale, the sugar, and the sherry. Heat for 20 minutes. Pour into a large bowl and float the apples on top. Serve hot. Use a good hand crafted or brown ale

[CincyCraig]

Smoking Bishop is a hot punch that Dickens mentioned in A christmas Carol and another of his novels. I made this recipe for Smoking Bishop last year, and it was excellent. The recipe comes from Dicken's Great Grandson, Cedric Dickens.

Recipe for "A Smoking Bishop"

Taken from "Drinking With Dickens", published in the US by New Amersterdam Books, NY

'Port was the base for a number of drinks: "we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop." Bishop seems to have been a very popular drink, and no wonder. I discovered it many years ago and it quickly became a traditional winter party drink. Not only is its taste exquisite, but equally its medicinal qualities are great. You can feel it doing good. Temperatures go up, from the top of the head (bald heads turn red) right down to the toes.'

Ingredients:

For an American version

5 sweet oranges (the original English recipe calls for 6 Seville Oranges)

1 old fashioned grapefruit

1/4 lb sugar to taste

2 bottles cheap strong red wine

1 bottle ruby port

cloves

How It's Done:

Bake the oranges and grapefruit in the oven until they are pale brown and then put them into a warmed earthenware bowl with five cloves pricked into each. Add the sugar and pour in the wine - not the port. Cover and leave in a warm place for about a day. Squeeze the oranges and grapefruit into the wine and pour it through a sieve. Add the port and heat, but do not boil. Serve in warmed goblets and drink hot.

[alm]

Whisky Mac:

Equal parts Scotch (Blended) and Ginger Wine (Crabbies or Stones).

Served at room temp, or heated standing by the fire, this is sure to warm you right to your cockles....

Al

[Chris Amirault]

Fine-tuning a genever toddy for the bar at which I'll be working, and I'm curious to know if anyone out there has recipes for such a thing.

[haresfur]

We are into winter here but I can't complain about the rain. But we needed something to hold off the chill.

Sort of a take off on a whisky mac:

1 1/2 oz bourbon (because I don't have any scotch)

2 oz Stone's green ginger wine

dash of green chartreuse

1 very thin slice lemon

put in a good hand-thrown ceramic mug and heat in microwave for about 40 sec.

Add 2 1/2 oz boiling water

Maybe a lemon twist on top. Preferably serve in front of a wood fire.