Hot drink recipies pt 2

And as promised, here's the other 3 from winemag.com/hotdrinks:

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.

 

Hot drink recipies

About 2 years ago, I posted a recipie for my Hot Toddy- a standy for the winter. Today I was reading Wine Enthusiast and ran across a few more - I'll publish my hot toddy today along with 3 of WE's recipies (giving credit for the bar they originally came from as well) and tomorrow I'll post 3 more:

WineLush’s Hot Toddy 

• ½ shot bourbon 
• ½ shot triplesec/cointreau/grand marnier (whichever you have)
• 1 shot brandy
• 1 tbs honey

Fill mug with hot tea. (personally I use Orange Spiced (black) Tea or Orange Passionfruit & Jasmine (green) Tea.

 

 

And 3 from winemag.com/hotdrinks:

 

 

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.