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5 hot cocktails to make with all the Snowstorm Juno booze you got

Provided

Had a Snow Day? Drink! Wish you'd gotten a snow day if only the storm Mayor De Blasio foretold had visited upon Manhattan, too? Drink! Bottom line is, there was too much stocking up and not enough snowstorm, so bring some balance to the universe with a warming cocktail.


Guatemalan Toddy

1 oz. Zacapa 23 Rum
4 oz. boiling water
1/2 oz. clover honey
1 ounce fresh lemon juice

Combine rum, clover honey and lemon juice in a cocktail shaker. Shake well, then pour into coffee mug. Slowly add boiling water, stirring to mix.

Woodford Hot Apple Pie

1 ¼ oz. Woodford Reserve Bourbon
6 oz. hot apple cider
Whipped cream
Cinnamon stick

Warm apple cider in a saucepan. Pour into a coffee mug (glass is preferable) and mix in bourbon. Top with whipped cream, add cinnamon stick and sprinkle with more cinnamon.

For the next snowstorm, infuse the Woodford Reserve with apple cinnamon flavor:

750 ml bottle of Woodford Reserve Bourbon
6 oz. dried apples
2 cinnamon sticks

Mix all ingredients in a glass container. Let the mixture marinate for three days.

​Homemade Hot Chocolate

1 quart milk
1 cup heavy cream
7 oz. milk chocolate
0.5 tsp. cocoa powder
Pinch of salt

Bring all ingredients to a simmer, making sure not to burn. For each mug, we recommend about half a shotglass of brandy to make it extra-warming.

Want to get even fancier? Top your hot cocoa with ​Amaretto-infused whipped cream:

2 cups of heavy cream
4 oz. Disaronno amaretto liqueur
2 tbsp. sugar

Combine in a bowl and whisk until firm.

Rum-Diggity

Created by John McCarthy at Cedar Local.

2 oz. Brugal Añejo
0.5 oz. Demerara syrup (simple syrup made with raw sugar)
0.25 oz. water
1 dash Angostura bitters

Combine all ingredients in a small pot on a stovetop and heat until hot. Place a lemon wheel in the bottom of a rocks glass without ice and pour cocktail over top.

Negroni Mexicano

Created at Pulqueria, this drink is served cold but has a spicy, warming kick.

Ingredients:

0.5 oz. Patron XO Cafe Incendio
0.5 oz. Aperol
0.5 oz. sweet vermouth
1 oz. mezcal
Chilli chocolate shavings

Shake all ingredients (except chocolate) well with cracked ice, then strain into a chilled cocktail glass. Garnish with chocolate shavings.

 
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