Cheers

www.cheersonline.com 42 • January/February 2016 DRINKS Holiday Survival Tips ½ oz. Lemon juice ½ oz. Demerara syrup 2 oz. Virgil Kaine ginger-infused bourbon 2 oz. Hot apple cider Dry shake all ingredients except cider. Pour into a mug and top with hot cider. Garnish with an apple wedge and grated cinnamon. Gil Bouhanam of Atwood Kitchen & Bar Room in New York created this recipe. Coconut Hot Toddy 60 ml. Good quality sake 200 ml. Fresh coconut juice, plus fl esh from the coconut 4-5 Cloves Lime wheel Mix all ingredients together and heat until near boiling. Strain into a glass with a handle and garnish with a lime wheel. Salil Mehta, chef/owner of Pasar Malam in Williamsburg, NY, and Laut in New York, created this recipe. High Tea Toddy 1 ½ oz. The Famous Grouse Scotch whisky 5 oz. Owl's Brew Smoky Earl Tea ½ oz. Rosemary-honey syrup ¼ oz. Fresh lemon juice 2 Dashes Bittercube orange bitters Boil water and bring to a simmer. Place Scotch, rosemary-honey syrup, lemon juice and bitters in large tin. Add simmering water Dirty Bir d 1 ½ oz. Scotch ½ oz. Branca Menta ½ oz. El Dorado rum cream liqueur ½ oz. Orgeat ½ oz. Campari ½ oz. Caffè Borghetti 3 dashes Aromatic bitters Build in mug. Top with 1 ½ oz. hot water. Garnish with nutmeg. Tonia Guffey, head bartender at Dram in New York, created this recipe. Coco Tur in 1 oz. Baileys Espresso Crème 1 oz. Cîroc coconut vodka 1 tsp. Simple syrup 1 oz. Dark roast coffee 2 oz. Hot water Combine Baileys Espresso Crème, vodka, coffee, hot water and simple syrup in a coffee mug. Stir well for 20 seconds. Garnish with coconut shavings. Mixologist Revae Schneider created this recipe. Spiced Toddy 1 ½ oz. Bulleit rye 2 ½ oz. Boiling fruit and honey stock* 1 Burning cinnamon stick 1 Caramelized half lemon * For Fruit and honey stock Seeds from ½ pomegranate 2 Apple cored and cut into large pieces 1 Quince cored and cut into large pieces Zest from ½ orange Juice from 1 orange Zest from ½ lemon ½ Star anise ½ Cinnamon stick ¼ cup Brown sugar ¼ cup Honey 3 quarts Water Bring to a simmer for 10 minutes then let cool overnight and strain. Executive Chef Riley Huddleston at I|O at The Godfrey Hotel Chicago created this recipe. to a smaller tin, placing the larger tin on top of the smaller tin, creating a poor man's "bain marie." Add remaining simmering water to mug to preheat glass. Heat the Owl's Brew Smoky Earl Tea on the stove and bring to 180 degrees, then add to rest of cocktail bain marie and stir together. Remove water from mug, pour contents from bain marie into a mug, garnish with baby's breath, rosemary, and orange peel. Marco Zappia of Eat Street Social and Scena Tavern in Minneapolis created this recipe. Hot Collins 1 ½ oz. Brockmans gin ¾ oz. Lemon juice ½ oz. Agave syrup or honey 100 ml. Boiling water Grapefruit zest, cinnamon stick and cloves for garnish Combine ingredients and pour into small mug or thick, heat-proof glass. Garnish with grapefruit zest, a cinnamon stick and cloves. The mixologists at Brockmans created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using tequila or vodka. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email mdowling@epgmediallc.com. Warming Trend: Hot Cocktails PHOTO CREDIT: AMY TISCHLER

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