Winter Warmers

January 20, 2020

A Short Education In Warming You From The Inside

We cannot seem to get a break from the raw and unforgiving weather that says winter in the northeast. One day is rainy and thirty-five, the next is fifty-five and sunny, then snow that night. How does your thirst keep up with all these changes?

Well, if you’re thinking about what your guest may want to drink on an awful night, read on and repeat after me. The last thing on my guest’s mind is the last thing he/she sipped. With this said, I offer you a series of winter warmers that you should be serving at ½ the price in ½ the sized glass.

You heard me. ½ the price, yet the glass is also ½ the size. This glass should be no larger than a cordial. You know, that little glass in the back bar that is used for Madeira, or Sherry? Ever try mixing little digestifs in them? No? It’s just the perfect size! And ½ the price of your cocktails, you may even see an uptick on your bottom line. What is that called? Profit.

I call this first winter warmer the Julienne. It’s a French term for a type of cut with the knife. This one is cutting edge because it uses a wash of Absinthe in the glass before the cocktail is built.

Julienne (for one)

Ingredients:

Wash of Absinthe in a Cordial Glass- or add to a spray bottle and spray the inside of the glass
.25 oz. Grand Marnier or the like
.50 oz. Amaro of your choice
.25 oz Pickett’s Ginger Beer Syrup- (it’s available in the tri-state)
Fresh ice for shaking in your Boston Shaker
Orange Zest
Lemon Bitters (Fee Brothers)

Preparation:

Spray the inside of the glass with the Absinthe
Fill your Boston Shaker ¾ with fresh ice
Add the liquid ingredients and the Pickett’s Ginger Beer Syrup
Cap and Shake Hard
Double Strain into the Absinthe treated Cordial Glass
Twist and flame an orange zest over the top
Dot with the Lemon Bitters and serve with a smile

The next winter warmer is based on the Irish Coffee. It’s amazing to me just how many bartenders have no idea how to make an Irish Coffee. They are charging full-price for a drink that should cost 1/10th as much- because they are making it so poorly. I recently ordered an Irish Coffee in Santa Rosa, California- imagining that the cold, foggy climate would offer a certain impetus for producing a world-class Irish Coffee. It was not to be so! What I received after much cajoling by the bartender, who said that his Irish Coffee was the best around- not saying much there in the actuality… But I digress. His Irish Coffee just sucked. It was no more than a touch of sugar, boiled coffee, a dosage of Irish Whiskey and whipped cream. The whipped cream came from a can. Immediate fail.

If you have a kitchen in your bar, it takes two minutes with a balloon whisk to make really good whipped cream. There is no reason at all why you are still using a tin to dispense whipped cream. If I am judging a cocktail competition and you utilize tinned whipped cream, I will fail you. Imagine that! Make your own whipped cream or have the pastry cook make it for you- ask nicely or you’ll rue the day.

Irish Coffee

The simple way is the best… Good fresh coffee makes all the difference!

Ingredients for one:

2 oz. Irish Whiskey
6 oz. Fresh, HOT Coffee
½ tablespoon Demerara Sugar- it’s funky tasting, like rum!
Freshly Whipped Cream- a must. Throw out those tins… NOW!
Cardamom

Preparation:

Preheat a coffee mug or a heat proof vessel of your choice
Add a touch of sugar to the bottom of the cup
Add 1 oz. of the Irish Whiskey to the cup
Add a touch more sugar and a touch more Irish Whiskey
Top with coffee
Float the remainder of the Irish Whiskey over the coffee and sugar mixture
Spoon the freshly whipped cream over the top
I top with cardamom. You don’t have to…

The next winter warmer is one that is served in a teacup. It’s really no more than a toddy. But the presentation makes it all worthwhile.

Scope out garage sales and purchase a set of antique teacups that you will be washing by hand. These will be the key to the drink, so don’t break them in the automatic machine!