Winter warmers: hot drinks are hot items on both drink and dessert menus

Cheers, Nov-Dec, 2002 by Michael Sherer

"When it comes to hot drinks, there's profit to be made, and they're very fun," said Thompson.

BEST HOT BEVERAGE RECIPES


43 Hot of The Tree

1 1/4 oz. Licor 43 liqueur
1 1/4 oz. Rose's Lime Juice
6 oz.     hot apple cider
          Combine all ingredients in an 8 oz. mug
          and garnish with a cinnamon stick.

43 Chocolate Covered

1 3/4 oz. Licor 43 liquer
1/2 Bols  Amaretto liquer
6 oz.     hotcocoa
          Combine all ingredients in an 10 oz. mug
          and top with whipped cream

Plymouth Pilgrim's Punch (Dale deGroff)

1 1/2 oz. Plymouth gin
1/2 oz.   sweet vermouth
1 1/2 oz. hot orange juice
1 1/2 oz. hot cranberry juice dash Angostura
          bitters grated nutmeg
          Combine gin and vermouth in a mug or stemmed
          coffee glass. Add the heated juices and
          bitters. Top with freshly grated nutmeg.

Tuaca Hot Apple Cider (Napa Valley Grille)

1 oz.     Tuaca
          Hot Apple Cider
          PourTuaca and cider in a glass mug.
          Garnish with a cinnamon stick.

Late Harvest Cappuccino (Napa Valley Grille)

1/2 oz.   Baileys Irish Cream
1/2 oz.   Grand Marnier
1/2 oz.   Frangelico
          Cappuccino
          Make a cappuccino. Add the liqueurs.
          Gamish with shaved chocolate.

Irish Cappuccino (Napa Valley Grille)

1-1/4 oz. Jameson Irish whiskey
1/4 oz.   white creme de men the Cappuccino
          Make a cappucino. Add the whiskey
          and creme de menthe. Top with
          shaved chocolate and drizzle with
          green creme de menthe.

Hot Toddy Special (W Hotel, Seattle)

1-1/2 oz. Knob Creek
3/4 oz.   Cointreau
3/4 oz.   honey
6 oz.     hot water
1 oz.     Lemon Drop mix
          Combine the bourbon, Cointreau and
          honey in a mug. Add the hot water
          and stir to dissolve the honey.
          Stir in the Lemon Drop mix and serve.

Stoli Vanil, Peppermint Schnapps and Hot Chocolate

6 oz.     hot chocolate
1/2 oz.   Stoli Vanil and splash of Hiram Walker
          Pepermint Schnapps
          Serve with whipped cream and garnish
          with cocoa

Stoli Razberi and Hot Chocolate

6 oz.     hot chocolate
1/2 oz.   Stoli Razberi
          Serve with whipped cream and garnish
          with cocoa

Kahlua Stoli Vanil and Coffee

6 oz.     coffee
1/2 oz.   Kahlua
1/2 oz.   Stoli Vanil
          Serve with whipped cream and garnish
          with cocoa

TWO FROM NEW YORK

Nick Mautone of Granercy Tavern is well known for his beverage creativity. Here are two of his best hot ones.

HOT SPIKED CIDER

This time of year hot apple side is the prefect afternoon pick-me-up on a cold winter day. I like soaking the dried apples in Calvacos or applejack because it adds a nice complex note to the finished drink. If you ever see pear cider, feel free to give a whirl as well. Just substitute a Poire for the Calvados and dried pears for the dried apples.

Makes 6 - 8 large mugs.
1/2 gallon fresh apple cider
3 cups dark rum
3 - 4 cinnamon sticks
8 extra long cinnamon sticks for garnishing
12 cloves
6 pieces star anise
1/2 teaspoon freshly grated nutmeg
1 dozen large dried apple rings
Small handful of currants (optional)
1/2 cup of Calvados or Applejack
brown sugar for dredging