The Electric Blanket
1 oz. Cognac or brandy
1 ½ oz. The Perfect Purée Cranberry puree
5 oz. Hot cocoa
1/8 oz. Vanilla extract
Whipped cream
Dash of cinnamon sugar
In a coffee mug, combine hot cocoa, cranberry puree, Cognac and vanilla extract. Stir and top with whipped cream and cinnamon sugar powder. Garnish with orange peel.
San Francisco Bay area mixologist Manny Hinojosa developed this recipe.
Gaspare’s Winter Punch
¾ cup Campari
¾ cup Orange liqueur
2 Bottles medium-bodied red wine
6 Cups cranberry juice
1 Cup fresh or frozen cranberries
½ Cup raisins
½ Cup sugar
Zest of 1 orange
6 Cinnamon sticks
10 Whole cloves
10 Whole allspice
6 Whole star anise
1 Whole nutmeg
1 tsp. Almond extract
Sort cranberries, discarding bruised fruit. Rinse and place in a six-quart pan with raisins, orange zest, cinnamon sticks, whole cloves, allspice, nutmeg and cranberry juice. Bring to a boil over high heat, cover and simmer on low heat for 20 minutes to blend flavors. Add wine and sugar and heat until steaming (6 to 8 minutes) but not boiling. Add Campari, orange liqueur and almond extract. Strain out cranberries and ladle into punch cups. Garnish with a cinnamon stick and star anise.
Recipe created by New York mixologist Julie Reiner.
La Tisana
1 ½ oz. Bacardi Oakheart spiced rum
1 oz. Plum syrup*
4 oz. of Earl Grey hot tea
Combine rum and plum syrup in a glass and top with hot tea.
*For plum syrup:
2 Cups sugar in the raw
2 Cups water
1 Cup chopped fresh plums
Combine all of the ingredients in saucepan. Bring to boil and cook for 20 minutes. Fine-strain into container and chill.
Ergys Dizdari, master mixologist at Filini Bar & Restaurant in Chicago, created this recipe.
Gluehwein
1 Cup water
½ Cup orange juice
1 ½ Cup sugar
2 Cinnamon sticks
1 Orange
½ Lemon
8 Cloves, whole
4 Allspice, whole
1 Star anise pod
1½ Bottle cabernet red wine
Combine water, orange juice, sugar, cinnamon stick, allspice and star anise. Bring the mixture to a boil and then turn the heat down to create a mild simmer. Cut the orange and in half, squeeze juice into simmering liquid. Place the cloves into the orange half and gently place into the lightly simmering liquid.
Cut lemon in half squeeze the juice into the simmering liquid and place lemon into the liquid.
Reduce to 1/3 to half. Add red wine and heat until just below simmering. Serve hot in a hot glass mug.
Tobias Burkhalter, executive sous chef of Shadow Mountain Lounge at The St. Regis Aspen Resort, created this recipe.
Sazerac Toddy
½ oz. Simple syrup
7 dashes Peychauds bitters
3 oz. Old Overholt rye whiskey
5 oz. Hot water
2 oz. Herbsaint whipped cream
Herbsaint spritz
Lemon swathe
Heat up a 12-oz. Toddy glass. In prepared glass, add syrup, bitters, whiskey and hot water. Gently coil the Herbsaint cream over the top of the cocktail. Spritz Herbsaint over the cream (necessary, as the cream carries a lot of Herbsaint flavor, but very little aroma). Express the oil from a lemon swathe over as well and use swathe as garnish (even though it is against the tradition of discarding the peel).
The mixologists at Russell House Tavern in Cambridge, MA created this recipe.
Highlander Honey Hot Toddy
1 oz. Dewar’s Highlander Honey
3 oz. Hot water
1 Tea bag
1 Tbsp. Honey
1/4 Lemon, juiced
Heat water and add the tea bag to make hot tea. Separately, coat the bottom of a mug with honey, and add Dewar’s Highlander Honey and lemon Juice. Pour the hot tea into the glass, stir and enjoy!
The mixologists at Dewar’s created this recipe.
Naughty Toddy
7 oz. Hot Apple Cider
1½ oz. Goldschlager
½ oz. Kinky Liqueur
Pour the Goldschlager and Kinky Liqueur into a glass. Add in the hot apple cider and stir in a teaspoon of honey. Serve with 3 slices of apples drizzled with caramel, and candied walnuts.
Paul Lynch, executive chef of FireLake Grill House & Cocktail Bar in Bloomington, MN, created this recipe.
Hot Buttered Cider
1 ½ oz. Appleton Estate Reserve rum
3 oz. Unfiltered apple cider
1 Bar spoon spiced butter*
Steam until butter dissolves, garnish with grated nutmeg and serve.
*Spiced Butter
4 oz. Butter
3 oz. Orgeat (almond syrup)
3 oz. Maple syrup
1 tsp. Pumpkin pie spice
Pinch of nutmeg, cloves and cinnamon
Heat in a pot to combine all ingredients with butter. Chill in refrigerator.
The mixologists at Appleton Estate created this recipe.
Hot Dancing Chihuahua
2 oz. Cha Cha Cha mezcal
6 oz. Chipotle hot chocolate
½ oz. Maraschino liqueur
Combine ingredients in glass. Serve with whipped cream dusted with cocoa/chipotle powder and orange peel twist.
The mixologists at Tortilla Republic in West Hollywood created this recipe.