With colder weather comes the drinking progression into hot cocktails. While hot cider had its moment in the fall, and love-it-or-hate-it eggnog will inevitably show up at a range of functions, there are better ways to build heat. “I think over the past few four or five years, as more cocktail bars have opened, the availability of warm cocktails has really come to the forefront,” says Pam Wiznitzer, beverage manager at Henry in the Life Hotel in New York, New York.
Infallible standbys like hot toddies are given buzzy new twists. Flaming concoctions, like the blue blazer, where a fiery arc of whiskey alights between two mugs, have trained mixologists adding a theatrical flair to the glass. Bartenders are also pulling from personal backgrounds for their creations. “My dad would make this holiday tea when I was a kid,” says Juyoung Kang, lead bartender at The Dorsey at The Venetian Las Vegas (recipe below). “It had black tea, cinnamon, lots of ginger, persimmon, star anise and pine nuts. He would make a big pot of it. I always thought this would be awesome with cognac or whiskey.”
You can heat up almost any liquor, says Wiznitzer. “Spirits that are barrel-aged—Cognac, whisky, aged rum—tend to do a little bit better than those that are un-aged, like vodka, gin, and tequilas,” she advises. “The [toasted] notes of the barrels really shine through.” Liqueurs with a bit of sugar, “like a Grand Marnier or Cointreau, which is foolproof and has sugar already added to it, is phenomenal,” but she warns against heating creme-based sippers, a stomach-turning proposition.
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