Now that it finally feels like winter, you’re probably ready to cozy up by a roaring fire with a seasonal cocktail. National Hot Toddy Day happens to fall on Monday, January 11th, so sit back and embrace the frosty changes because summer will be here soon enough.
Northern Star: (Created by Marco Zappia, Eat Street Social and Scena Tavern, Minneapolis)
Directions: Boil water and bring to a simmer. Place The Famous Grouse, Ginger Syrup, Fresh Lemon Juice and Bitters in a large tin, add simmering water to a smaller tin, placing the larger tin on top of the smaller tin- creating a poor man’s “bain marie.” Add remaining simmering water to mug to preheat glass. Heat The Owl’s Brew Famous Mint Tea on the stove and bring to 180 degrees, then add to rest of cocktail “bain marie” and stir together. Remove water from mug, pour contents from “bain marie” into a mug, garnish with Mint Leaf, Star Anise and Lemon Peel and serve.
Directions: Combine all ingredients in large mug. Stir gently and allow the cocktail to steep for two minutes.
Tequila Toddy: (Available at Dos Caminos in New York City)
Directions: Take the hot water, honey and mix well in a large mug. Add the tequila and lemon. Mix well. Garnish with a lemon wheel on the side of the glass, a Cinnamon Stick, and a sprinkle of cayenne.
Tequila & Chamomile Infusion:
Directions: Take two chamomile tea bags and infuse in a liter of Reposado Tequila overnight. Remove the tea bags. (Note: The Infusion can be used for up to a month.)
G & Tea: (Created by Tim Wells of the Revival Social Club in Chicago)
Directions: Combine all 3 teas along with cut up orange and add 12 oz. of hot water. Let the tea and orange brew/infuse for half an hour. Meanwhile combine the apple cider, lemon, amaro, and cinnamon syrup and set aside. When the tea has finished brewing strain out the orange and tea leaves, and combine with the cider and cinnamon mixture. To serve warm heat all ingredients over low heat on the stove until desired temperature has been reached, add the Nolet’s Silver Gin, pour into serving vessels, and garnish with fresh grated nutmeg. (Note: Recipe serves 2 to 3)
Directions: Boiling 2 cups of water with 5-6 cinnamon sticks over medium heat for 10 minutes. Add 1 1/2 cups of sugar and stir until dissolved.