Snow is pretty strange if you really stop to think about it. It’s semi-frozen water that tumbles to the earth and covers everything like some kind of freaky, frozen sand. Somehow, we just accept that our deck furniture, our grill, and our yard are going to be covered in snow from December until March (for some parts of the country). But, even though accept it, that doesn’t mean that we have to just sit idly by and watch it fall past our windows without a glass of booze in hand. That’s why, to fight the menace that is known as snow, make one (or all) of these tasty winter-themed (or tropical to get you feeling warm) cocktails.
Cranberry Jalapeno Margarita
By GM/DOP Thierry Carrier at Avenue in Long Branch, New Jersey
Ingredients:
- 1 oz. Tequila (Mezcal can also be used)
- 1 oz. Triple Sec
- 1 oz. Orange Juice
- 1/2 oz. Spicy-Sour mix*
- 1/2 oz. Lime Juice 2 Tbsp. Cranberry Jam
*Spicy-Sour Mix: 5 jalapeno peppers, seeds removed 1 lemon (fresh juice) 3 oz. sugar. Combine in blender until mixed and strain before use.
Preparation: Combine ingredients into a martini shaker over ice and shake. Strain and pour into a rocks glass with a five-spice rim over ice
Toffee Delight
By Blue Harbour in Tampa, Florida
Ingredients:
- 5 oz Hot chocolate
- 1 oz Bailey’s Caramel
- 1 oz Tuaca (Italian Coffee Liquor)
- Whipped cream, for garnish
- Shaved toffee crumbles, for garnish
Preparation: Pour ingredients into a coffee mug and top with fresh whipped cream. Garnish generously with shaved toffee crumbles.
NUTS & BOLTS
By DISH in Dallas
Ingredients:
- 2 oz. Woodford Private Barrel Bourbon
- 0.5 oz. Demerera
- 0.5 oz. Pecan Liquor
- Barspoon Allspice Dram
- Barspoon Braulio Amaro
- 1 Dash Chocolate Bitters
- 1 Dash Walnut Bitters
Preparation: Freeze ice cube with demerara, pecan liquor, allspice dram, braulio amaro, chocolate bitters & walnut bitters. Pour Woodford into lowball cocktail glass with ice cube. Skewer the orange peel & luxardo cheery. Garnish & serve.
Halifax Hot Toddy
By Carlos Arteaga at Halifax in Hoboken, New Jersey
Ingredients:
- 2 oz. Jim Beam Black Barrel bourbon
- 1 oz. Spicy apple syrup*
- 3 oz. Hot water
Spicy Apple Syrup: 1 Gallon of water, Skin of one apple, 1 Cinnamon stick, 1 Rosemary branch, 1 Sprig of thyme, 2 Fresno chilies, 2 Cups of granulated sugar. In a sauce pan over medium-high heat add one gallon of water, the skin of one apple, a cinnamon stick, rosemary branch, Thyme, 2 Fresno chilies cut in half and 2 cups of sugar. Reduce to one cup. Strain and let cool.
Preparation: Combine ingredients in a tall coffee mug. Garnish with a smoked cinnamon stick and a branch of fresh rosemary.
Spanish Shoemaker
By Head Bartender Jonathon Howard at Henley in Nashville
Ingredients:
- 2 oz. Fino/ Olorosso Sherry
- ½ oz. Rivulet Pecan Liqueur
- 1 Grapefruit Slice
- Grated Cinnamon
- 2 Halves of Sherry Steeped Figs
Preparation: Muddle/Whip Shake into a Speedy Goblet with crushed ice. Garnish with fig, dehydrated grapefruit, mint, and grated cinnamon.
