Posted by: Boston Bravery | February 21, 2011

Winter Cocktails

Hot Rum Cow (adapted from The Merchant Hotel Bar Book, volume 2, by Sean James Muldoon)

makes one drink

3-8 ounces milk (I used 8 ounces of 2 percent)
1.5 ounces dark rum (I used Flor de Caña Grand Reserve 7 Year Old)
1 drop aromatic cocktail bitters (I used Angostura)
1 drop vanilla extract
cane syrup, to taste (I substituted plain brown sugar)
grated cinnamon and/or nutmeg for sprinkling

Heat the milk in a saucepan on low, taking care not to scorch it. Meanwhile combine bitters, vanilla, and rum in a mug (I pre-warmed mine by filling it first with a bit of hot water, allowing it to stand a minute, and then emptying it before adding the ingredients). Top up with warm milk and stir in brown sugar to taste (I used a single teaspoon of it). Sprinkle with cinnamon and/or nutmeg.

Bourbon Cough Syrup for Grownups
2 ounces bourbon whisky
1/2 lemon, juiced (about 2 ounces)
2-4 ounces water (optional)
1 tablespoon honey

Mix the bourbon, lemon juice, and water (if using) in a tumbler or mug and heat in the microwave for about 45 seconds. (You can also do this on the stovetop in a little saucepan.) Take out and add the honey. Whisk to combine, then microwave for another 45 seconds.

If you’re sick, it’s best not to drink this too hot; a good warm temperature is better. Take it to bed and nurse it slowly with a book in the other hand. Sleep well!

Hot Apple-Ginger Toddy
makes one drink


a cup or so of apple cider
1 to 2 ounces of dark liquor (I used applejack, but bourbon or dark rum would work well too)
a drizzle of honey
a squeeze of lemon
peeled fresh gingerroot, coarsely chopped (I used a thumb-sized piece)
mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg – whatever you have on hand)
Optional garnishes: cinnamon stick stirrer, lemon slice, apple slice, ginger slice

Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor). Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir.

Irish Whiskey Skin (adapted from The Merchant Hotel Bar Book volume 2 by Sean James Muldoon and Imbibe! by David Wondrich)

makes one drink

1.5 ounces flavorful Irish Whiskey (Redbreast 12 year or Connemara are good choices, or if you want to go Scottish, an Islay malt will also work well)
a cup or so of boiling water
lemon rind, peeled in a long, thin strip (instructions here)
Demerara sugar or cane syrup (optional – I left the sweetener out)

While the water’s boiling, pour the whiskey and prepare a strip of lemon rind, draping it over the side of the mug. Add sugar if desired. Pour in the hot water and stir gently

Blood Orange-Jalapeno Margaritas (adapted from Kara Newman, Spice & Ice: 60 Tongue-Tingling Cocktails)
makes two drinks

4 ounces jalapeño-infused silver tequila (*see recipe below)
3 ounces fresh-squeezed blood orange juice
1 ounce fresh-squeezed lime juice
3 ounces Cointreau (I scaled it back to 2 ounces)

[*To make jalapeño infusion: Slice up a fresh jalapeño pepper and allow it to steep in 1 cup (I used just half a cup) of tequila for 2 hours. Taste to check the heat level, and continue to steep if a stronger infusion is desired (I left the slices in for a full 4 hours). Once infusing process is complete, remove the slices by pouring the mixture through a fine-meshed strainer.]

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Optional garnish: salt the rim of the glass.

Jack Rose
Makes one cocktail


1 1/2 ounces applejack, apple brandy such as Calvados, or apple eau-de-vie
1 ounce lemon or lime juice
1/2 ounce grenadine syrup (or more, to taste)

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with an optional apple slice and/or maraschino cherry.

Maple Leaf Cocktail
makes one drink

1 1/2 ounces bourbon (I used Maker’s Mark)
1/2 ounce pure maple syrup
1/2 ounce fresh lemon juice

Place all ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass.

Filibuster Cocktail (adapted from Food & Wine’s Cocktails 2008, from a recipe developed by Erik Adkins for the restaurant Flora in Oakland, CA)
makes one drink

1 1/2 ounces rye whiskey (I substituted bourbon)
3/4 ounce fresh lemon juice
1/4 ounce pure maple syrup
dash Angostura bitters
1 egg white
lemon twist (for garnish)

Place all ingredients (except for the garnish) in a cocktail shaker and shake thoroughly (Note: Keep an especially tight grip on the shaker lid as you do this. If your cocktail shaker’s anything like mine, you’ll find it won’t make as reliably tight a seal when shaken without ice.) You should begin to feel a slight difference in the way the liquid moves in the shaker as the froth develops. Now add the ice and shake briefly again, to chill. Strain into a cocktail glass and garnish with a lemon twist.

Source TheKitchn

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Responses

  1. Dude! This blog site is sick. How did you make it look this good ?

    Like

  2. i want to get one

    Like


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