When It’s This Cold Out, The Hooch Better Be Hot

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Newsroom

Normally, we Kiddush Clubbers fancy ourselves as ardent traditionalists — no rocks, water or soda, please — and three fingers, thank you.

The Hooch better be hot.However, when Mother Nature can be more effective at preventing a D.U.I. than a persuasive friend — frozen door locks come to mind — you know the booze should be near-blistering.

So, for January, we decided to call out some classic hot cocktails that may have been best known when Ike and Dick were calling the shots.

HOT TODDY

No, we’re not talking about Mr. Bridges of Diff’rent Strokes fame, but the mac daddy of hot drinks, which was so lauded for its ability to stave off cold and flu that the American Lung Association felt compelled to issue a statement reminding people it’s just a legend … or is it?

Made with brandy, whisky or rum, you can pick your poison. Here’s the recipe: 2 oz. of whiskey, rum or brandy in a coffee mug; add a teaspoon of sugar or honey, balance to complete with boiling water, and stir. Garnish with a few cloves, a cinnamon stick and lemon wedge.

SWEDISH GLOGG

The name might sound creepy, but this Northern Hemisphere staple isn’t a national treasure to the Swedes because they’re dumb blondes. A spiced wine, served hot, Glogg is like trail mix for the fermented set.

In a pot, boil 2 cups of water, and add 3 cinnamon sticks, 12 cardamom seeds and 12 whole cloves. Throw in the zest from one orange and 1 cup of sugar. Stir until the sugar is dissolved and then remove from heat. Let the brew steep overnight (if you have the patience).

Just before serving, strain the mixture into a large pot. Add 2 cups of brandy, 4 cups of muscatel and 4 cups of port. (Kedem offers kosher selections of both wines.) Heat it up — but, for goodness sake, don’t boil it (don’t even simmer) — you’ll burn off the alcohol! Add 1 cup of chopped, blanched almonds and 1 cup of raisins, or don’t. Serve hot in mugs.

IRISH COFFEE

Leave it to our friends on the Emerald Isle to make the go-to beverage for sobriety seekers into an alco- holic drink. They’re so clever! Add 2 oz. of Irish whiskey in a mug, filling the remainder with hot coffee. Add your necessary condiments (sugar, cream, etc.) and, if the mood so strikes you, top with a dollop of whipped cream. If you’re a shooter, drizzle some creme de menthe on top — because we’re sure you have it lying around. (Leroux makes a kosher variety, if you’re so inclined.)

HOT BUTTERED RUM

We’ve been told this drink is a favorite of carolers as a reward for hours of sing- ing in the cold. Frankly, it would take at least several of these puppies to get us singing on random doorsteps in the first place. This drink may seem just too old-fashioned for you, but it’s kinda decadent — we wouldn’t waste your time if we didn’t think you’d like it.

Grab your favorite mug and add 2 oz. of dark rum, either 1 oz. of simple syrup or 1 teaspoon of brown sugar. Add a pinch of nutmeg and fill the rest of the mug with hot water. The piece de resistance: a cinnamon stick and a floating pat of butter, yep, butter. We won’t tell your cardiologist.

THE SNUGGLER

We’ll get heat for this one, but don’t let the name turn you off — we know it sounds cheesy, but wait until you taste one. It’s like a Peppermint Pattie with a buzz; how bad could that be? Take your mug, which may supplant your martini or pint glass after this month, and add 2 oz. of peppermint schnapps; fill the remaining volume with hot cocoa. Garnish with whipped cream and, what the hell, add some chocolate sprinkles, too. RT — By Red Thread staff

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