Cozy Cocktails

RESIDE WINTER 2021 with cinnamon and nutmeg. At Manetta’s Bar in London’s May- fair district, barkeepers serve Manetta’s Wassail, a medley of Remy Martin VSOP and apple juice cooked with cinnamon, cloves, nutmeg, star anise, vanilla bean, and fresh ginger. Meanwhile, a skip away at Connaught Bar—awarded the number one spot for The World’s 50 Best Bars 2020—celebrated mixologist Agostino Perrone stirs up the Dandelion Cocktail, a warm con- coction of Armagnac-infused dandelion root, cashew milk, and date syrup. With its sugary base, rum is an excellent spirit to warm the bones, so try boozing up your hot chocolate with COZY Bacardi. Master mixologist Rael Petit created “I’m in Love with the Cocoa” for the Caribbean restaurant Kokomo in Williamsburg, Brooklyn. Seemingly, the warm-drink move- ment has hit the West Coast of the COCKTAILS U.S. too. H. Joseph Ehrmann, co-founder of the landmark bar Elixir in San Fran- BARTENDERS, SOMMELIERS, cisco and chief mixology officer of Fresh Victor, recommends mingling Fresh AND MIXOLOGISTS SHARE Victor Cactus Pear & Pomegranate, an THEIR FAVORITE HOT DRINKS American whiskey of choice, and St. Elizabeth’s Allspice Dram to make a The hot holiday punch hot whiskey punch. He says to warm from Fresh Victor in the ingredients on the stovetop and San Francisco. store the punch in a thermos. Pour the uring the coldest time of the year, A steamy cup of tea can be an excel- drink into a hot-liquid glass, and for a Dmixologists are pulling out all the lent base for a warm alcoholic drink. finishing touch, add a wide lemon twist stops, crafting inventive warm cocktails The “Gin Reaper”—from the folks at or float a few allspice berries. and brand-new versions of the classics. Black Button Distilling in Rochester, For an alternative to mulled wine, Linden Pride, owner of Dante, the N.Y.—consists of Black Button Distill- Mark Oberle, a sommelier and the circa-1915 New York City watering hole ing Citrus Forward Gin and triple syrup owner of Meadiocrity Mead in San awarded the World’s Best Bar title in (equal parts honey syrup, agave syrup, Diego, suggests Glühmet—a mulled 2019, says he’s been receiving requests and simple syrup) stirred with hot tea, mead (honey alcohol) simmered with for heated cocktails for months, proba- then garnished with an orange wheel. fruits and spices. Try mixing the brew bly due to the surge in outdoor dining. The distillery’s “Current Cream” is with dark rum or even a shot of a liqueur “We took it a step further by dedicating fashioned from a combo of the brand’s such as Disaronno or Grand Marnier. a full menu to warm drinks,” he says. own “Bespoke Bourbon Cream” and And for a unique interpretation of The star of Dante’s hot-cocktail topped with hot black-currant tea. a hot toddy, head south. Seven Three lineup is the bar’s signature “Blue The original spicy agave tequila, Distilling Co. pairs the brand’s Black Blazer”—a mix of Macallan 15 Double Tanteo Tequila, came up with an innova- Pearl Silver Rum (distilled from Loui- Cask, lemon curd, citrus peel, and Sau- tive (and smoky) version of a margarita. siana sugar cane) with Big Easy Mango ternes, the legendary sweet white wine Combine the brand’s chipotle tequila— Tepache (a fermented pineapple drink). from Bordeaux. Pride says the 19th-cen- made with fresh, hand-selected peppers “Though it never gets too cold in New tury flaming whiskey drink is tossed in the hills of Jalisco, Mexico—with hot Orleans, we’re seeing a surge of modern between two steins tableside, with the apple cider, fresh orange and lemon takes on hot toddies, but with a trop- flames creating the heat: “It makes for a juices, and light agave nectar. Stir before ical twist,” says Salvador Bivalacqua, really beautiful hot cocktail.” pouring into a toddy glass, then sprinkle co-founder and spirits expert. Graber Shayna 62.

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