Maybe it’s much too early in the game, but we thought we’d ask you just the same: What are you drinking New Year’s Eve?
And now that we’ve misappropriated a perfectly lovely Frank Loesser song, we’ll make up for it by giving you a couple of great answers to your holiday libation quandary. And whether you’re celebrating Christmas, Kwanzaa, Boxing Day, winter solstice or none of the above, the following make for the perfect wintertime adult beverages. Cuz baby, it’s cold outside (oh … sorry again, Mr. Loesser), and these cocktails will definitely keep you nice and toasty.
First up are two from Texas — Texas Farm Nog and Mulled Shine Wine — courtesy of Amber West, head bartender of Central 214 at the Hotel Palomar Dallas. Then Chocolate and whiskey — two great tastes that taste great together — star in the spicy Pimandes, which comes to us from the Hotel Monaco D.C.’s Poste Moderne Brasserie and Beverage Director Kaine Gish. And last but certainly not least is a classic Mulled Cider, which if you don’t feel like whipping one up yourself, you’ll find in the lobbies of our hotels at our enhanced wine hour all this winter.
Texas Farm Nog
2½ ounces good quality, nutty sherry
2 ounces Partida Añejo Tequila
3 ounces sugar
2 whole farm eggs
6 ounces raw milk
4 ounces heavy cream
Pinch of nutmeg, cinnamon, salt and pepper
Combine all ingredients in a blender, starting with eggs and ending with heavy cream. Refrigerate for two days. Garnish with grated nutmeg and star anise. Makes 750 milliliters.
Mulled Shine Wine
5 ounces Catdaddy Spiced Moonshine (yup, this is a real thing you can buy)
3 bottles red wine
1 cup of honey
4 ounces Berentzen Apple Liqueur
6 ounces apple cider
Heat in crockpot or on burner to taste. Serve in mug with orange slice, clove and cinnamon stick garnish.
1¼ ounces WhistlePig Rye Whiskey
¼ ounce Grand Marnier
3 ounces spicy hot chocolate
Amaretto whipped marshmallow
Chocolate-covered almonds (spicy if you can find them)
Espelette (or other mild chili powder)
For whipped marshmallow:
¾ cup heavy cream
½ cup marshmallow creme
2 tablespoons amaretto
¼ teaspoon pure vanilla extract
For whipped marshmallow, combine all ingredients and whip to medium peaks. In an Irish coffee glass add WhistlePig whiskey, Grand Marnier and spicy hot chocolate (brands include Dagoba, Equal Exchange and Lake Champlain Chocolates). Top with amaretto whipped marshmallow. Garnish with almonds and dust with Espelette.
7 ounces hot, unfiltered apple cider
1 ounce Rock & Rye (recipe below)
Top with whipped cream
Dust with cinnamon
Rock and Rye:
1 750-milliliter bottle of Old Crow Bourbon
¼ cup rock candy or sugar in the raw
1 vanilla bean
2 cinnamon sticks
1 teaspoon cloves
4 pieces star anise
Peel of one lemon and one orange
Let the mixture sit for one week prior to use. Filter back into cleaned bourbon bottle prior to use and starting a new batch.