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Hot Cocktail Classics

T. Edward Wines & Spirits, Tatoosh Bourbon, Hot Toddy, Karen Ulrich for T. Edward Wines

In time for the Super Bowl shutdown of Times Square and beyond, we bring you a few hot cocktail classics, to either heighten and enlighten the experience as a fan, or to drown the sorrows of commuters whose journeys have been derailed.  Either way, these selections are bound to warm the hands and heart as we trudge our way through the remaining months of winter.

Subjected to years of evolving cultures and palates, the Hot Toddy has been through a number of incarnations. A simple concoction that traditionally included three ingredients only (spirit, sugar and hot water), the Toddy initially allowed one to add whatever spirits might be handy to an amount of water and sugar that satisfied one’s personal palate.  Going beyond the holy trinity with an added slice of citrus suddenly transforms the Toddy to a Skin. Perfect for sipping indoors or out of a thermos or cup, the Toddy was initially thought to heal one’s ailments, while warming from the inside out.

Hot Toddy/Whiskey Skin

1 1/2 oz. of Tatoosh Small Batch Bourbon

1 bar spoon of honey

1/2 oz fresh lemon juice/ or lemon peel without pith

4 oz boiling water

Stir the honey and lemon into boiling water and pour over Tatoosh. Garnish with a slice of lemon.

In Imbibe, David Wondrich writes, “…after years of experience with the Hot Toddy, I’ve found that the one sure secret to success is to use pot-stilled spirits in it.  The heavier body they possess gives the drink a silky texture that is hard to resist.” And so, the next logical step at the bar was to give the Toddy a try with Roundhouse Imperial Barrel Aged Gin, where the natural spice of the spirit replaces the need for additional flavors.

Imperial Toddy

4 oz boiling water

2-4 tsp sugar

2 oz Roundhouse Imperial Barrel Aged Gin

Boil sugar and water, pour over gin.

Requiring a little more time at the stove, but well worth the effort, the Spicy Mocha offers a serious piquant kick.

Spicy Mocha

(makes 4 servings)

1/4 cup cocoa powder

1 Tbs granulated sugar

pinch of kosher salt

2 cups of whole milk

6 cinnamon sticks

1 whole dried ancho chile pod, split

8 oz bittersweet chocolate chips

5 ounces of Roundhouse Corretto Coffee Liqueur

Chile powder or dark chocolate shavings for garnish

In a saucepan, stir cocoa with sugar and salt. Add milk, 2 cinnamon sticks, ancho chili and bittersweet chips. Stir constantly over medium heat, until melted and hot. Gently whisk to blend and simmer over heat, whisking occasionally until fragrant for about 10 minutes. Drain to discard chile and sticks.

Return mixture to the pot and add Corretto. Heat and beat with a hand blender, milk brother or whisk, until foamy. Divide into 4 glasses and garnish with chile powder or chocolate shavings, and cinnamon stick and serve.

T. Edward Wines and Spirits, Owney's Original Small Batch Rum, Hot Buttered Rum, Karen Ulrich for T. Edward Wines

Harking back to the days of buttered beers and ales, the Hot Buttered Rum was originally a simple cocktail, from the days when New England was a regular purveyor of rum.  Again in Imbibe, Wondrich quotes Jerry Thomas, 1862 for his “Hot Spiced (or Buttered) Rum recipe, which is as follows:

(Use small bar glass.)

1 teaspoon of sugar

1 wine glass (2 oz) of [Oweny’s Original Small Batch] Rum

1 tsp of spices (allspice and clove)

1 piece of butter as large as half of a chestnut

Fill tumbler with [3-4oz] hot water

Since 1862, there have been a multitude of fanciful dessert-like versions that call for some time in the kitchen.  Imbibe magazine ran a recipe by Kacy Fitch of the Zig Zag Cafe in Seattle, that calls for a “Hot Buttered Rum Batter” in place of the slice of butter.  (Click here for recipe.) And while we haven’t yet tried this version, we have no doubt that it stands to brighten the coolest of spirits at this weekend’s Super Bowl game.

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