It’s November. That means that daylight savings time has plunged you into perpetual darkness and tall frozen drinks just don’t seem appealing anymore.
Take heart: The time has come to dust off the down blankets and turn up the heat… in your cocktails.
Butter, caramel and rum? Sounds like a kingly cold-weather trifecta. The key is using rich añejo rum, caramel vodka and a heavily-spiced butter batter. Once hot water hits the bottom, you’ll be rewarded with the swirling scent of brown sugar, cinnamon and cloves and the best buttered rum of the year.
Get the recipe for the Hot Caramel Buttered Rum.
If you’re going to make a classic, you’d better do it right. Take tips from The Dead Rabbit’s head bartender Jack McGarry when constructing your Irish Coffee. Use real Irish whiskey, richly-flavored Demerara syrup and good quality java. And don’t forget the final layer of lightly whipped cream.
Get the recipe for The Dead Rabbit Irish Coffee.
What’s better than one gin cocktail? A punch bowl’s worth. Satisfy a throng of thirsty guests with a warming blend of gin and Madeira, generously spiced with cloves and nutmeg and studded with fresh citrus and pineapple. Pair each cup with a slice of gingerbread and let the punch cast its spell.
Get the recipe for the Hendrick’s Hot Gin Punch.
Pick your poison: applejack, Cognac or bourbon. They all provide a sturdy flavor base for this cozy three-ingredient mug. But the star of the show? A baked Macintosh apple that’s muddled with sugar and doused with hot water to create a steamy, fragrant, completely addictive cocktail.
Get the recipe for the Apple Toddy.
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