Heat, Drink and Be Merry

Warm libations are the new trend for bars this holiday season.


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Bars in northern climates are savvy at keeping patrons cozy with cocktails that are served warm, slinging everything from grown-up hot chocolate to new interpretations of a hot toddy.

The Midnight Cowboy Haut Chocolat is a locals’ favorite at EdgeBar inside Four Seasons, Denver. This modern take on hot cocoa is spiked with Jack Daniel’s Tennessee Whiskey and amaretto.

Another popular ski destination, Aspen, celebrates winter with a heady drink called Death by Hot Chocolate. Served at the 39 Degrees Lounge inside The Sky Hotel, a boutique property with a progressive vibe, it’s as indulgent as a slice of chocolate cake: The drink is made with Godiva Dark Chocolate Liqueur, Baileys Irish Cream and Navan Vanilla Cognac.

In Chicago, wintertime means a new cocktail menu at several bars, including LOKaL, where a Polish theme is tied into each of the hot drinks that are rolled out each fall and remain on the menu through winter. The Rum Ta Ta is rum perfectly infused with cloves, cinnamon sticks and honey.

The Charles Hotel in Cambridge, Massachusetts, warms up wine for the winter months with a spicy red vin chaud. Several New York City bars host mixologists with expertise in whipping up hot drinks, helping to take the chill out of a winter night, including inoteca e liquori bar’s modern twist on a classic hot toddy: The Beale End All, which head mixologist Chaim Dauermann characterizes as sweet, spicy and rich. And at Manhattan bar 1534, patrons can enjoy a cup of Happy Swallows, an innovative hot black tea with rose petals, fresh lemon juice and spiked with Disaronno.
 


The Beale End All

Courtesy of Chaim Dauermann of Inoteca e Liquori, New York City

2 ounces spiced rum
1 ounce Montenegro Amaro
½ ounce lemon juice
¼ ounce Demerara sugar syrup
Dash of Regan's Orange Bitters
Dash of Fee Brothers Whiskey Barrel Bitters
4 ounces hot water
Orange peel, for garnish

Combine all ingredients, pour into a coffee mug, and garnish with an orange peel.

Midnight Cowboy Haut Chocolat

Courtesy of EDGE Bar at Four Seasons Denver, Denver, CO

¾ cup milk
1 hot chocolate powder packet (your choice of any gourmet brand)
1½ ounces Jack Daniel‚Äôs Tennessee Whiskey
½ ounce Amaretto
Whipped cream
A pinch of allspice
Marshmallows, for garnish

In a saucepan, heat the milk, then add the hot chocolate powder and mix until the chocolate is well incorporated. Add the Jack Daniels and Amaretto to the hot chocolate mixture. Pour into a coffee mug and top with whipped cream and a pinch of allspice. Serve with marshmallows on the side.

Death by Hot Chocolate

Courtesy of 39 Degrees at Sky Hotel, Aspen, CO

½ ounce Godiva Dark Chocolate Liqueur
½ ounce Baileys Irish Cream
½ ounce Navan Vanilla Cognac
1 hot chocolate powder packet (your choice of any gourmet brand)
Marshmallows, for garnish

Combine the liqueur, Irish cream and cognac. Add the powder packet of hot chocolate and garnish with marshmallows.

Vin Chaud

Courtesy of Noir Bar at Charles Hotel, Cambridge, MA

1 750ml bottle Pinot Noir
4 tablespoons sugar  
2 cardamom pods
5 whole cloves
1/3 cup Cognac
4 cinnamon sticks
1 orange peel

Combine wine, sugar, cardamom pods and cloves in a large saucepan and bring to a simmer, about 15 minutes. Strain out the spices by pouring the mixture through a cheese cloth. Add the Cognac to a mug and ladle the mulled wine over it. Garnish with a cinnamon stick and orange twist. Makes 4 drinks.

Happy Swallows

Courtesy of Willy Shine of 1534, New York City

5 ounces black tea, brewed
2 ounces Disaronno
¼ ounce fresh lemon juice
3 rose petals

Combine the hot tea, Disarrono and lemon juice into a coffee mug. Garnish with the rose petals.

Rum Ta Ta

Courtesy of LOKaL, Chicago

1 750ml bottle of white wine (sweet works best)
10 cloves
2 cinnamon sticks
2 spoonfuls honey

In a saucepan, bring the wine to a simmer, about 10 minutes. When heated, the add cloves, cinnamon sticks and honey. Let it simmer for another 10 minutes. Let cool for 45 minutes before serving.

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