Photos by Gyorgy Papp
Fuyu Hot Toddy
Among the most universal of the hot alcoholic drinks, the Hot Toddy originated around 1862 and featured a simple recipe of brandy, white sugar, and hot water—a mixture that has been reimagined time and time again through the decades. Below is an Asian-inspired iteration using an unfiltered sake, with a creamy white finish and a burst of citrus flavor from the yuzu and kumquat.
Serves 1
2 ounces nigori sake, such as Kikusui Perfect Snow
1 ounce yuzu juice
1 barspoon yuzu marmalade
3 ounces hot chamomile tea
Garnish: black and white sesame sugar and fresh kumquats
» Coat the rim of a heat-resistant glass with sugar sprinkled with black and white sesame seeds and set aside. Temper a heat-resistant glass with hot water, then add the sake, yuzu juice, and marmalade. Top with tea and stir well. Garnish with fresh kumquats.
Winter Sleigh
A straightforward and balanced sour, the original Sidecar dates to around World War I. This seasonal take on the classic infuses the cognac with chai flavors for an unexpected warm interpretation featuring a golden pear garnish.
Serves 1
1 1/2 ounces cognac, such as Pierre Ferrand 1840
3/4 ounce orange liqueur, such as Cointreau or Pierre Ferrand Dry Curaçao
3/4 ounce lemon juice, freshly squeezed
3 ounces chai tea
Garnish: orange twist and a slice of gold-dusted pear and gold-dusted sugar rim (optional)
» Coat the rim of a heat-resistant glass with sugar, sprinkled with edible gold flakes, if desired, and set aside. Temper a heat-resistant glass with hot water, then add the cognac, orange liqueur, and lemon juice. Top with chai tea and garnish with an orange twist and pear slices.
Winter Blues
If you’ve ever skied the French Alps, there’s a good chance you’ve warmed up with an après-ski mug of Verte Chaud. The regional hot chocolate, which translates to “hot green,” is spiked with green Chartreuse, the herbal liqueur made nearby by the Carthusian monks. With heady notes of pine and lavender, the liqueur is as invigorating as the Alpine air. A new year calls for a new take on the classic, and this one replaces dark chocolate with white chocolate and bright botanicals for a blissfully blue drink.
Serves 2
1 1/2 cups full-fat coconut milk
4 ounces white chocolate, finely chopped
1 vanilla bean, split lengthwise (seeds scraped)
2 ounces floral syrup (recipe below)
Pinch of salt
1 1/2 ounces green Chartreuse
1 1/2 ounces Mezcal Verde Amarás
Garnish: roasted marshmallows
» Warm the milk in a saucepan until steaming. Whisk in the white chocolate and vanilla bean until completely melted. Bring the mixture to a simmer, being careful not to let it boil over. Let simmer, whisking for 3-4 minutes, until slightly thicker. Remove from heat, and add floral syrup and salt. Whisk once more to combine. Divide the Chartreuse and mezcal evenly between two mugs, and top with hot chocolate. Garnish with roasted marshmallows.
Floral Syrup (Makes 1 cup)
1/4 cup dried lavender, food-grade
1/4 cup dried butterfly pea flowers or powder, food-grade
1 cup sugar (or coconut sugar)
1 cup water
» Add all the ingredients to a saucepan and bring to a boil over medium heat. Stir until the sugar dissolves. Remove from heat and let steep for 15 minutes. Strain into a glass jar and store in the refrigerator for up to two weeks.
