Recipe: Boozy winter drinks
Stay warm this winter with a hot boozy drink, and a lil tip for all you mutts out there, alcohol enters your bloodstream quicker when it’s drunk warm…
- 2 oz gin
- 1/2 oz palm sugar syrup (2 parts palm sugar to 1 part boiling water stirred until fully dissolved)
- 1/2 oz fresh lemon juice
- Stir with a licorice root stick (the herb, not the candy)
This drink is as easy to assemble as it is tasty. Palm sugar is available at most health food stores, and has more enzymes than sugar, to aid in digestion. The licorice root stick will soften nicely after yielding a bit of flavor to the drink, making it perfect for chewing.
Pear Brandy Toddy by Daniel Osborne of Central, in Portland, Oregon
- 1 oz pear brandy (like Clear Creek)
- 3/4 oz Becherovka (a Czech bitters liqueur flavored with anise, cinnamon and 32 other herbs)
- 1/2 oz fresh lemon juice
- 1/2 oz 2:1 honey syrup (or about a half teaspoon honey)
- 1 dash Aromatic bitters (Dutch’s or Angostura)
Add all the ingredients into a wine glass or a mug. Garnish with a stick of fresh thyme, a pear slice pierced with cloves, a cinnamon stick and lemon peel, then top with approximately 4 oz of hot water.
Home on the Range by Greg Seider of Summit Bar in New York City
- 2 oz Buffalo Trace bourbon
- 2 oz apple cider
- 1/2 cardamom agave syrup**
- 1/4 oz lemon
Combine all ingredients in a mug and top with 4–6 ounces or hot water and stir. Garnish with a dash of chipotle chili powder on top.
**1/8 cup cardamom pods. Coarse grind them add 8 oz agave to 8 oz water. Bring to boil. Remove from heat, and cover for 20 minutes then strain out the cardamom pods. This syrup will last a while in the fridge.
The spices we think of as pairing with hot drinks also have homeopathic healing powers attributed to them. Take cinnamon for example. Not only does a whiff boost our mental functions, it also has trace nutrients like iron, manganese and calcium. I’ve always liked healing foods that taste good, and to me, warming spices are some of my favorite flavors.
Boozy Mulled Cider (makes about 30 servings)
- 1 gallon of fresh apple cider
- 2 bottles of amber rum (Appleton’s VX) or a bourbon like Buffalo Trace
- 2 apples cored and thinly sliced
- 4 cinnamon sticks
- 1 small handful of whole cloves (about 20)
- 1 small handful of cracked black peppercorns (about 25)
- 5 cracked green cardamom pods
- 2 tablespoons of freshly grated ginger
Optionally, you can also add 1 cup of lemon juice (and their peels) and 1 cup of brown sugar.
Combine all ingredients — except the booze — in a pot over medium low heat, stirring occasionally, for 30–40 minutes.
Turn off heat, or turn on lowest possible, and add liquor of choice, stirring well. Strain to order with a tea strainer, OR put all the spices (except cinnamon) in a tea sack in the pot. Serve within 3 hours of making.
Hot Apple Toddy (The single serving version of a pot of hot mulled cider.)
- 2 ounces amber rum (like Appleton’s VX) or bourbon (like Buffalo Trace)
- 1 tbsp Morris Kitchen Boiled Apple Cider Syrup
- 1 clove
- 2 black peppercorns
- 1 cracked green cardamom pod
- 1 slice fresh ginger
- 1 cinnamon stick for stirring
- 1 apple slice
Put the boiled apple cider syrup, ginger, clove, black peppercorns and cracked cardamom pod in bowl, a glass liquid measuring cup, or tea pot and add 5-6 ounces of boiling water. Let this steep for 5–7 minutes, then strain into a mug or wine glass. Add rum or bourbon, and garnish with an apple slice and a stick of cinnamon.
Thanks to Kaufmann Mercantile for sharing these recipes.