Apple Cider “Tea”

Denisse Soto, Osito’s Tap


“Like tea Grandma would give you when you’re feeling down.”

7 Honeycrisp apples
10 cups Water
4 Cinnamon sticks
1½ tsp. Chopped unpeeled ginger
½ cup Honey
3 cups Sugar
2 cups Mezcal
2 cups Lemon juice

1. Quarter the apples, combine them in a pot with water, cinnamon, and ginger, bring to a boil, and stir in honey and sugar.

2. Strain mixture into another pot, then stir in mezcal and lemon juice and ladle into mugs.


Everything Nice

Doug Phillips, The Whistler


“Our take on a boozy Mexican hot chocolate.”

6 cups Water
1 cup Powdered drinking chocolate
1¼ cups Honey
2 tsp. Ground allspice
2 tsp. Vanilla extract
1 tsp. Ground cinnamon
1 tsp. Salt
¼ tsp. Ground cayenne
1½ cups Uruapan Charanda Blanco (“It’s a Mexican sugarcane spirit distilled in Michoacan.”)
  Mini marshmallows, for serving

1. Combine all ingredients except the alcohol and marshmallows in a large pot and heat, stirring vigorously until the chocolate is frothy and hot.

2. To make each drink, pour ¾ cup of the hot chocolate and 1½ ounces Uruapan Charanda Blanco into a mug and garnish with marshmallows.


The Foglifter

Jef Tate, Janitor’s Closet


“What I make for myself before a shift — usually without the Scotch.”

1½ tsp. Dried lavender flowers
1 cup Clover honey
⅔ cup Hot water
¾ cup Hot Earl Grey tea
1 oz. Ardbeg 10-year Scotch
2 Lemon peels

1. Combine lavender flowers and honey in hot water and stir until the honey is fully dissolved. Allow to cool, then strain the lavender-honey syrup and store it in the refrigerator in an airtight, resealable container for up to 30 days. (Makes enough for 6 drinks.)

2. Combine tea, Scotch, and 1 ounce of the syrup in a mug; stir. Squeeze lemon peels over the surface of the drink and serve.


Fancy Mulled Wine

Laura Kelton, Sportsman’s Club


“A treasured recipe handed down from our former bar manager.”

1 bottle Dry red wine
1⅔ cups Sweet vermouth (Kelton uses Punt e Mes)
¾ cup Aged rum
4 cups Apple cider
1 cup Orange juice
½ cup Honey
3 Cinnamon sticks
5 Cloves
3 Star anise
  Peels of 2 oranges

Combine all ingredients in a large pot and simmer (do not boil) for 30 minutes, then strain out spices and serve. Leftover wine can be refrigerated.