Guacamayo Pisco, Fresh Lemon, Sugar, Bitterman’s Xocolatl Mole Bitters, and Spumante.
Topped with Grated Nutmeg. Mmmmm.
1 1/2 monopolowa vodka
3/4 cocchi americano
1 dash bitterman’s hop bitters
- Adam Fortuna
2oz brandy/cognac (i used clear creek pot still brandy)
1/4 apple Cider Vinegar
3 drops lemon juice
1 dash of Angostura Bitters
Garnish with apple slice doused im Angostura.
2oz of Cachaca (novo fogo aged is good)
1 sugar cube
5 dashes peychaud bitters
1/4 oz Luxardo Maraschino
1/4 of a lime sliced
Start with sugar cube, add bitters maraschino and lime slices and muddle together untill sugar is a paste.
Add ice and shake, strain over fresh ice cube. Garnish with a corner wedge of lime.
With this cold rainy weather and impending holidays, I think it would be good to get down on some hot cocktails. Who wants a icy cold drink when your fingers are numb?
Brandy-Cynar Hot Toddy
1.5 oz Clear Creek Oregon Pot Still Brandy
1/2 oz Cynar
1/4 oz Lemon
3 oz Hot water
1/2 Cinnamon Nutmeg Syrup *see recipe
- Fill wine glass or snifter with hot water to prime glass, add hot water to 2 cocktail tins let rest and pour out, then add all ingredients to one.
- Transfer mixture back and forth between tins 3 times to mix.
- Pout out hot water from glass, then pour in mixture from tin.
and Bam! you’ve got yourself a delicious cold weather drink.
* Cinnamon Nutmeg Syrup
- make a 2 to 1 Simple Syrup with brown Sugar
- while syrup is still hot add 1 tsp of cinnamon and nutmeg, put pan back on heat source and stir with a whisk for a minute.
- pour infused syrup into a shallow container and chill in the refrigerator for about an hour so that it thickens.
- Strain syrup through mesh or a shinwa to remove any goopy bits.
here is a really good video demonstrating how to make a another hot drink in a similar way, but with fire.