We’re facing a major cold front going into this weekend, with temps dipping down into the single digits. Farenheit. There’s a sure way to warm up, though, and that’s with a hot cocktail to heat you from the inside.
To that end, we’ve rounded up several great options from some of our favorite NYC bars and restaurants. (Note that some of these are super-seasonal specials, so aren’t on the main menus, but just ask and the bars will make them.)
José at The Loyal
New West Village restaurant The Loyal is offering a take on vin brûlé, or mulled wine, that they’re calling José. This delicious variation is made with rosé wine and reposado tequila, and flavored with citrus and winter spices.
Black Flannel at Fort Defiance
Fort Defiance, a bar and restaurant in the Red Hook neighborhood of Brooklyn, offers a number of warm drinks during the winter months. Their Black Flannel is a wintery combination of hot gingerbread-spiced stout and demerara rum.
Irish Coffee at The Dead Rabbit
If there’s one drink The Dead Rabbit is famed for, it’s Irish Coffee. The recipe was recently revamped by Dale DeGroff, a bartender known as King Cocktail for essentially resurrecting craft cocktails in the 1980s and kicking off the current craze. His recipe is simple but specific, using Clontarf Irish whiskey, Birch coffee, demerara syrup, whipped heavy cream, and a sprinkle of freshly grated nutmeg.
Honey Buttered Rum at Oiji
Oiji is a Korean restaurant in the East Village best known for its take on South Korea’s enormously popular snack food of honey-butter potato chips, so it’s not much of a stretch to transform that into a tasty variation on the classic hot-buttered rum.
Mulled Wine at Au Za’atar
Lebanese food is rightly renowned for its use of spices, and the country’s wines are excellent and underrated. The two come together in Au Za’atar’s mulled wine, a warm Lebanese syrah, flavored with cinnamon, cloves, sage, star anise, vanilla bean, and orange.
Bear Trap at Dutch Kills
You can choose from among several hot drinks at Dutch Kills, located in Long Island City, Queens. Try the apple cider-based Bear Trap, which also includes bourbon, honey, butter, and cinnamon.
Still can’t bring yourself to brave the cold outside, even though a warm drink awaits you? Here’s how to make a couple of these wonderful drinks… in the warm comfort of your own home.
The Dead Rabbit’s Irish Coffee
1.5 oz Clontarf Irish whiskey
4 oz hot Birch Caro De Minas coffee
.5 oz demerara syrup (a one-to-one ratio of demerara sugar and water, heated—but not boiled—on the stove until the sugar has dissolved)
Heavy cream, unsweetened, lightly whipped
Add all ingredients except the cream to a stemmed Irish coffee glass and stir. Top with a layer of whipped cream about the width of your thumb. Garnish with grated nutmeg.
The Loyal’s José
Yields approximately 15 servings
2 bottles of rosé wine
15 oz rosé vermouth
10 oz reposado tequila
220 g / 7 oz (slightly less than 1 cup) demerara sugar
Zest of 2 limes
1 Meyer lemon
1 orange, divided into slices
1 or 2 star anise pods
2 cinnamon sticks
Pinch of pink peppercorn
In a medium saucepan, combine the wine, vermouth, tequila, orange slices, cinnamon, cloves, star anise, and lime zest. Bring to a simmer over medium heat. Remove saucepan from heat and stir in sugar until dissolved.
Strain mixture through a fine-mesh strainer and serve in small mugs or glasses. Refrigerate any leftover mixture.