‘Tis the season to warm up by the fire with an indulgent cocktail in hand.
Spicy Cajeta Hot Chocolate: (Created by Mixologist Cassandra Rosen)
Directions: In a saucepan over medium-low heat, warm the milk, cajeta, cocoa powder, chocolate, cinnamon, and salt. Whisk until cajeta and chocolate are melted. Turn off the heat. Add Soltado Tequila, stir till frothy. Pour into a mug, top with whipped cream.
Directions: To make the cold brew coffee syrup, combine equal parts cold brew coffee and Demerara sugar. In a mixing glass, stir all the ingredients with plenty of ice. Strain contents into a coupe glass. Garnish with an orange peel.
Directions: Add hot water to heat glass mug, then honey to melt. Add remaining liquid ingredients and cloves. Garnish with a cinnamon stick, and orange wedge and top with freshly grated nutmeg.
Cinnamon Tequila Toddy:
Directions: Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup. Remove cinnamon sticks from the mixture and combine the remainder of the ingredients in a coffee glass. Stir and garnish with a cinnamon stick.
Bourbon Milk Punch:
Directions: Combine all ingredients in a shaker and shake well. Double strain over ice in a rocks glass and garnish with freshly grated nutmeg and cinnamon.
Puddin’ on the Ritz: (Created by Pam Wiznitzer – USBG NY President and Creative Director at Seamstress, NYC)
Directions: Shake and strain, garnish with grated cinnamon and nutmeg.
Directions: Shake with ice and strain into martini glass. Garnish with nutmeg and enjoy.
Chocolate Fire: (Created by Damian Windsor of Power House)
Directions: Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Añejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon. Serves 4.