Hot Toddy Special
Mitch Howard at the newly-opened W Hotel, Seattle, prepares the following batch of hot drinks for chilled customers.
1 1/2 oz. Knob Creek bourbon
3/4 oz. Cointreau
3/4 oz. pure honey
6 oz. hot water
1 oz. Lemon Drop mix
Combine the Knob Creek bourbon, Cointreau and honey in a mug or heatproof glass. Add the hot water and stir to mix until honey melted. Stir in the Lemon Drop mix and serve.

Hot Irish Truffle
3/4 oz. Godiva Liqueur
3/4 oz. Bailey’s Irish Cream
3/4 oz. Nocello liqueur
1/2 oz. Chambord
4 oz. hot milk
Combine Godiva, Bailey’s, Nocello and Chambord in a mug or heatproof glass. Pour hot milk over and serve.

BFK Coffee
3/4 oz. Bailey’s Irish Cream
3/4 oz. Frangelico
3/4 oz. Kahl