As you may know we frequently share recipes for drinks that are innovative or uniquely tasty within the pages of our saltwater fly fishing magazine. During the holiday months we offered a few classics that we enjoy. Some recipes include with our own modifications. Since most of the country is still buried under snow, we thought it was a good time to share.
Damn you Punxsutawney Phil! Bottoms up.
Hot Toddy
If it ain’t broke, don’t fix it.
The Hot Toddy is a cocktail of mystery and intrigue. It’s a classic drink, still a standard among warm cocktails, but what’s actually in it…? The basic recipe is pretty flexible, allowing for whatever brown spirit the bartender has on hand. Even though our editor-in-chief is a doctor, we can’t attest to, or deny, the possible medicinal benefits of honey and anise. Regardless, here’s a simple version for a wonderful winter warmer.
Ingredients
- 1½ ounces brown liquor such as brandy, whiskey, or rum
- 1 tablespoon honey
- ½ ounce fresh lemon juice
- 1 cup hot water
- Lemon wedge, cinnamon stick, and star anise, for garnish
Directions
Combine the brown liquor of choice, honey, lemon juice, and water into a warmed mug. Garnish with the lemon, cinnamon stick, or star anise.
Bulletproof Hot Buttered Rum
The traditional Hot Buttered Rum is cocktail comfort food. Since our editor-in-chief is a doctor, his version is ostensibly healthier. He incorporates ghee, a clarified butter from grass-fed cows, and Brain Octane Oil (medium-chain triglycerides) from a company called Bulletproof. This recipe takes advantage of the goodness of omega 3 fatty acids, making it paleo- and keto-friendly when made with straight spirits and a brown sugar alternative). You can also make it with your favorite cordial.
Ingredients
- 8 tbsp (4 oz) of Bulletproof Ghee
- 4 tbsp (2 oz) of Bulletproof Brain Octane Oil
- ½ cup light brown sugar (or sugar-free substitute such as Sukrin Gold)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- A dash of salt
- 3 oz dark or aged rum
- 6 oz hot water
- Cinnamon sticks, for garnish
Directions
In a mixing bowl, combine the ghee, Brain Octane Oil, vanilla extract, sugar (or substitute), spices, and salt. Beat until well-combined. In a heatproof glass or mug, combine aged rum with 1 oz (2 tbsp) spiced butter mixture. Place remaining mixture in an airtight container and store in the refrigerator for future use. Top the rum and butter with hot water and stir until the ingredients are well-mixed. Garnish with a cinnamon stick.
Mulled Wine
Mulled wine is a timeless concoction dating back to the second century BC in Rome. And it couldn’t be easier to make. Simply combine a bottle of red wine with the other ingredients and let it simmer for ten minutes. Nothing more to it. Drier varietals like zinfendel, merlot, malbec, or cabrenet seem to work best, but any wine will work as the other ingredients tend to dominate. The brandy is optional, but if you choose one, go with a dark berry brandy or something that will blend with the other ingredients.
Ingredients
- 1 bottle red wine (750 mL)
- 1 large orange, sliced into wheels (save some for garnish)
- 6 cloves (whole)
- 3 cinnamon sticks
- 3 star anise
- 1/4 cup honey
- 1/2 cup brandy (optional)
Directions
In a medium saucepan over medium heat, combine the ingredients. Bring it to a simmer but do not allow it to boil (if you do, you’ll burn off alcohol). Reduce the heat and simmer gently for 10 minutes. Serve warm and garnish with citrus slices and/or cinnamon sticks.
Penicillin
It may not have the healing properties of the antibiotic it’s named for, but the Penicillin Cocktail is a sure cure for a chilly winter night. Created by New York bartender Sam Ross, the Penicillin Cocktail uses the soothing flavors of honey, lemon juice, and fresh ginger, and fortifies them with a healthy dose of blended scotch. It’s then topped off with a thin pour of single malt, which gives the drink a fragrance as alluring as any woodsmoke-laced winter breeze. Others have made it with tequila, gin, and rum, all with good results, but the Scotch-based version is the genuine article. If you don’t want to track down honey-ginger simple syrup for just a few drinks, you might be better served by muddling a few slices of fresh ginger in the drink. The honey syrup is a 50/50 mixture of hot water and honey. Allow it to cool before using.
Ingredients
• 2 oz blended scotch
• ¾ oz fresh lemon juice
• 1 oz honey-ginger simple syrup
• ¼ oz single malt scotch
Directions
Shake the blended scotch, lemon juice, and syrups with ice and strain into a double old fashioned glass with a single large ice cube. Pour single malt over the back of a bar spoon so that it floats atop the drink and finish with a lemon wheel.
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