Cocktail of the Week: Boozy hot drinks from the hottest bartenders
Going out on New Year’s is for amateurs! Stay home and sip on these cozy winter warmers. Tales of the Toddy winning recipe and drinks from NYC, Austin, Portland and New Orleans bartenders below can make for a PERFECT NYE night in.
Doc Holliday Grog
Tales of the Toddy 2016 winning recipe created by Chris Hannah (French 75 Bar, New Orleans) & Christine Jeanine Nielsen (Angeline and Pearl Wine Co., New Orleans)
- 1.75 oz Toasted Coconut Infused High West Double Rye!
- 5 oz Three Brothers Milk syrup
- 5 oz Heavy Cream
- Toasted, grated coconut and grated Cinnamon
Shake ingredients w/ ice, strain over ice and garnish w/ coconut and cinnamon
Toasted Coconut infused High West Double Rye!: 1 cup unsweetened shredded coconut, 2 oz Raw Cane Sugar (Three Brothers) mixed together and placed on a sheet pan. Sit in an oven at 400 until toasty brown. Take toasted coconut and sugar from the oven and add to a glass jar large enough for it and the whiskey. Let sit for an couple hours and strain.
Milk Syrup:
1/2 cup Milk w/ half cup Raw Cane Sugar (we used three brothers) and one cinnamon stick. Break cinnamon stick and add to the milk and sugar in a saucepan and heat, stir until sugar is dissolved.
SUPERFLY
Created by Gates Otsuji (The Standard, High Line, 848 Washington St, New York, NY 10014)
- Zaya Rum
- Brancamenta
- Hot chocolate
Coffee! Fratelli Branca
Created by Marty Chronsiter (Frank, 407 Colorado St, Austin, TX 78701)
- Drip Coffee
- Brown Sugar Cinnamon Syrup
- Brancamenta Foam
Quentão (ken-tawm)
The hot Brazilian punch! Recipe adapted by Jesse Card (Bit House Saloon, 727 SE Grand Ave, Portland, OR 97214)
- 2 ounces Novo Fogo Barrel-Aged Cachaça
- 0.5 ounce cinnamon syrup
- 0.5 ounce fresh lemon juice
- 6 ounces hot, fresh-pressed cider
- Chantilly Cream
21+ / please drink responsibly
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