If you don’t have a fireplace or burly lumberjack (or lumberjane) to cuddle up next to this winter, we have the next best thing: booze. Here, chefs reveal the coziest cocktails they love to make on a chilly evening.
Warm Bourbon with Honey and Lemon
“Use a small-batch bourbon,” says chef Joachim Splichal of Los Angeles’s Patina. “Or, if you’re in a warmer climate, make a Gold Rush with bourbon, honey and lemon, chilled and served up.”
Spiked Hot Chocolate
Chef Jon Keeley of Chicago's Gemini Restaurant Group warms up over hot chocolate spiked with brandy or herbaceous chartreuse. “That’s my idea of cozy,” he says.
“A hot toddy is an instant warmer,” says chef Jose Garces. “There are tons of options for combinations. A few winters back at Village Whiskey in Philadelphia, we served a hot cocktail called a Harvest Moon with Laird’s Bonded Apple Brandy, honey syrup, spiced hot cider and aromatic bitters.”
“Vie’s head bartender, Bill Anderson, makes a mean cocktail called the Toronto,” says chef Paul Virant. “It’s made with whiskey, simple syrup and Fernet Branca. The burning of the Fernet and the warming flavor from the whiskey combine to make the perfect cold weather cocktail. It makes Chicago winters bearable.”
A Glass of Calvados
Chef Tim Graham of Chicago’s Travelle keeps things simple with a glass of calvados after a big meal. “The warm apple glow is sure to warm guests up from the inside out,” he says.
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