Apple Cider “Tea”
Denisse Soto, Osito’s Tap
“Like tea Grandma would give you when you’re feeling down.”
|1½ tsp.||Chopped unpeeled ginger|
|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.
Doug Phillips, The Whistler
“Our take on a boozy Mexican hot chocolate.”
|1 cup||Powdered drinking chocolate|
|2 tsp.||Ground allspice|
|2 tsp.||Vanilla extract|
|1 tsp.||Ground cinnamon|
|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.
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|
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|
|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.