If you work in a city where the mercury drops to near or
below freezing, then it’s that time of year for us bar folks – at least it is
in the northeastern USA – to start rolling out those hot drinks on your menu.
Every bar needs at least one hot drink in my opinion, while I also get giddy at
those bars that dedicate entire sections on their menu to such warming
libations.
It could be something extravagant like the flaming Blue
Blazer or the rarely seen New Orleans classic, Café Brulot. Or something as
simple and iconic as an Irish Coffee or its many variations (check out the
Calypso Coffee recipe below), or a rudimentary Hot Toddy with whiskey, lemon,
cloves and honey (but again, try the killer version below), Mulled wine (also
known as Glögg), a hot Port Sangaree or that classic of the high seas: the Hot
Buttered Rum.
Mulled wine and spiced (and spiked) hot ciders, in
particular, are really easy to execute, especially by heating them on an
induction burner. If done inside a bar, the smell can be completely
captivating, filling the room with rich aromas of hard spices. Plus they don’t
take up a lot of room, they’re super easy to prepare and they can be served
quickly to a busy bar.
One concept I’ve been working on is a series called ‘Hot
Soup/Cold Soup,’ inspired by those European cafes where people sip big bowls of
hot chocolate like they’re drinking a bowl of soup. I thought, “Why does a
cocktail have to be served in a glass anyway?” The Hot Soup is served,
obviously, during the cooler months and the Cold Soup is best enjoyed when the
days are long and balmy.
RECIPES
TRUFFLED HOT BUTTERED
RUM
METHOD: Pre-heat
a Toddy glass
Add all ingredients and then the butter
Once dissolved, grate cinnamon on top and drop in glass
GLASS: Toddy
GARNISH: Cinnamon
stick
CALYPSO COFFEE
- 1.5 oz. chicory-infused bourbon
- ½ oz. Galliano Ristretto
- ½ oz. white crème de cacao
- ½ oz. agave nectar
- Hot black coffee
- Amaretto-infused whipped cream
METHOD: Pour into
a pre-heated glass
Float cream on top
GLASS: Toddy
GARNISH: Grated
cinnamon
MEXICAN HOT CHOCOLATE
- 1 oz. Añejo tequila
- ½ oz. Frangelico
- ½ oz. agave nectar
- 6 drops of habanero chili tincture
- 5 pieces of good quality dark chocolate
- Hot frothed milk
METHOD: In a
preheated coffee cup, add the chocolate and some of the hot milk
Stir until chocolate dissolves; add the other ingredients
and more of the milk
GLASS: Coffee cup
GARNISH: Dust
with powdered chocolate
HOT TODDY
- 1.5 oz. Zubrowka vodka
- ½ oz. St Germain
- ½ oz. pear liqueur
- ½ oz. spiced honey syrup
- Tiny dash of fresh ginger juice
- 2 tbsp chamomile tea
METHOD: Add all
ingredients to a teapot
Then add the chamomile tea
Fill very high and allow to sit for 2-3 minutes
Pour the first taste for the guest and then leave the pot on
the table/bar
GLASS: Tea cup
GARNISH: Lemon
wedge studded with 3 cloves
HOT SOUP
- 12
oz. Pueblo Viejo Reposado
- 3
oz. amaretto
- 3
oz. pear liqueur
- 3
oz. apricot liqueur
- 3
tbsp. apple butter
- 2
litres of apple cider
- Spices:
vanilla, canela, nutmeg, star anise, clove, black pepper, arbol, guajillo,
ancho, lemon peel (all wrapped in a cheesecloth)
METHOD: Add everything to a pot and
gently heat
Ladle
into bowls and garnish
GLASS: Bowl on a plate
GARNISH: Dehydrated apple wheel,
vanilla pod, arbol chile, cardamom pod, star anise, canela stick, grated
nutmeg, pomegranate seeds
HOT WHISKEY PUNCH
- 12
lemons – zested
- 250
grams white sugar
Muddle
until all citrus oils have been extracted
Then
add:
Strain
all through a chinois
Add
1 bottle of Irish whiskey
Grate
in one full nutmeg
Add
to water bath and set the temperature to 73.5 degrees celsius.
Jack McGarry – The DeadRabbit, NYC
@forkandshaker
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