A WARM CUP OF CHEER
I’ve written two previous posts on warm drinks for cold days- Mar.1, 2018 and Feb 9, 2020. The contents of each are listed below with connecting links. Both follow my usual rule of full family appropriate recipes-anyone able to drink from a cup can be served. However, I’m deviating a bit in this post by ‘hitting the bottle’.
A neighbor of mine, her family and some friends are avid tournament fans-the Stanly and World Cups, the Bowl Games, March Madness, the Opens, tennis and golf, and, of course, the Series. Season and sport don’t seem to matter-it’s all about the play offs. The problem was that most of these are winter events and a cold brew didn’t hit the spot. She’d tried coffee, tea, cocoa and even broth with lukewarm reception and wanted a warm drink with a bit more spirit-literally.
Of course for me, the challenge was met, the search was on and a post was forming. We looked through several books and the one which seemed to hold the best solutions was an old one, The Playboy Bar Guide by Thomas Maro. We found 7 recipes which seemed to lend themselves to being made in quantity and to being diluted or ‘cut’ for more prolonged consumption. Also, they were simple to make and contained fewer ingredients, especially flavor enhancement from the addition of expensive liqueurs.
Please understand recipes given here are for 1-2 drinks unless otherwise stated. You have to do the math to alter the ingredients to produce your desired quantity. This includes adjusting the amount of alcohol to the acceptable amount for the occasion. This is done by reducing the quantity of liquor and increasing the base fluids. TIP: One way to reduce the liquor and maintain the taste is to invest in bottles of rum and brandy flavorings (see Eggnog recipe in Cake Party post Dec. 1, 2022)
The same is true of the non-alcoholic drinks from past posts, listed below. Several easily convert-vodka/gin in the Clamato, rum/tequila in the Tropicana, brandy/Creme de Cacao in the Barbajada, etc. The options and amounts are up to your discretion but the recommendation is 1 ½ oz. liquor per drink, which is 3 Tbs. For a quantity of drinks to be served over a period of time, I recommend lowering that to 1 Tbs. and filing any flavor loss with extracts. However, before trying any recipes please, read the accompanying posts for tips and advice.
From March 1, 2018
Easy Mulled Cider-See full recipe below
Rosy Bull- Tomato juice and beef bouillon
Popeye-Pureed spinach and beef bouillon
Bugs Bunn-Pureed carrots and chicken bouillon
On Rye-Bouillon flavored with caraway seeds
Serendipity-Consommé and sweet wine-excepted see recipe
Clamato- Clam and tomato juice
From February 9, 2022
Butter Beer-Harry Potter’s favorite drink
Not Hot Toddy-Non-alcoholic version
Barbajada-Milanese mocha hot chocolate
Rosy Bull Variations
Tropical-Orange juice and chicken bouillon with lime
RECIPES
Easy Mulled Cider: Serves 6-8
(1) 64 oz. bottle apple cider*
1 large apple
12 whole cloves
2 long cinnamon sticks or 4 short ones
Stud the apples with the cloves and bring all the ingredients to a boil, lower to a simmer for 2-3 min . and turn off the heat. Ladle into mugs and serve. Can stand at room temperature for several hours; chill for longer periods with all ingredients. Good cold too.
For single serving, fill a mug with cider, pierce a slice of apple with a clove, add a cinnamon stick, microwave until hot OR simply add a pinch each of ground cinnamon and cloves and microwave.
* For this I recommend the commercial product available all year in glass bottles.
Alcoholic variations: The professional recommendations are 1 ½ oz. liquor per 8 oz. cider. The choices are rum +1/2 oz. honey, bourbon +dash of Angostura bitters, vodka + ½ inch slice fresh ginger. Any wine, red or white is acceptable. The recommended ratio is 1 cup wine to 3-4 cups cider. Heat all ingredients to boiling and pour into warmed mugs
Mulled Wine: 6-8 Servings
1 cup boiling water
½ cup sugar
1 lemon-sliced
1 orange-sliced
12 EACH whole allspice and cloves
4 inch stick cinnamon
1 Fifth dry red wine
Bring everything but the wine to a boil, reduce heat and simmer 5 min. Add wine return to simmer and cook 10 min. Pour into a bowl or mugs, divide fruit and spices among servings.
Swedish Grog: Serves 6-8
1 fifth red wine
½ cup sugar
16 whole cloves
5 3inch sticks cinnamon
1 cup brandy
Raisins
Slivered almonds for garnish
Bring first 4 ingredients to the boil, then simmer 6-8 min. Add brandy and raisins and simmer 1-2 min. Pour into bowl or mugs. Garnish with almonds.
Hot Toddy
1 tsp. sugar
3 whole cloves
1 inch cinnamon
1 thin slice lemon
2 oz. hot bourbon
2 oz. boiling water
Ground nutmeg to garnish
Put sugar, cloves, cinnamon and lemon into a mug. Add 1 oz. boiling water-2 Tbs. and stir to dissolve. Then add remaining Ingredients, stir well, garnish and serve.
Hot Buttered Rum:
2 EACH whole cloves and allspice
1 inch piece cinnamon
1 tsp. sugar-optionally more
1 ½ oz. hot light rum
½ oz. hot dark rum
1 tsp. butter
Boiling water
Put first 4 ingredients in a mug, add 2 Tbs. boiling water and allow to meld for 5 min. Add the rest of the ingredients and stir until butter dissolves.
Irish Coffee
6 oz. hot strong coffee
1 ½ oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8 oz. goblet with hot water. Pour in coffee and whiskey. Add sugar and stir to dissolve, Top with whipped cream.
Mexican Coffee
2 oz. Mexican coffee liqueur
6 oz. hot strong coffee
Ground cinnamon
Sweetened whipped cream
Pour coffee and liqueur in an 8 oz. mug. Sprinkle with cinnamon and stir. Top with cream.
