1
The Dry Hot Toddy
Bartenders usually lean on a brown liquor (whiskey, bourbon) to build a robust base for this heated cocktail. “We chose Seir Hill Biscane [an NA rum] for its molasses and caramel notes,” says Eva Horner, bar manager of Noble Experiment, a zero-proof saloon in Wylie, Texas. “It’s the perfect drink to sip by a hot fire.”
HOW TO MAKE IT: In a toddy glass or a heatproof mug, add 1 oz Seir Hill Biscane, 1 Tbsp honey, 2 tsp fresh lemon juice, and 2 oz hot apple cider. Stir until the honey is dissolved. Add more hot apple cider. Garnish with a lemon wedge or wheel and/or a cinnamon stick.
Food stying by Simon Andrews. Prop styling by Paige Hicks.
2
Apple Cinnamon Moscow Mule
“The ingredients are number one for this cock- tail,” says Becky Schultz VP of food and beverage at Ocean Casino Resort in Atlantic City. So opt for a full-flavored vodka, squeeze the lime juice fresh, and upgrade your ginger beer (we like Fever-Tree).
HOW TO MAKE IT: In a highball glass (or, fine, a copper mug), stir 1½ oz vodka, 1/3 oz lime juice, 3 oz ginger beer, and 3 oz apple cider with ice. Garnish with a dash of ground cinnamon, a cinnamon stick, an apple slice, and/or a lime wheel.
Food styling by Rebecca Jurkevich. Prop styling by Maeve Sheridan.
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3
The Easy Whiskey Sour
The Whiskey Sour is simple. But Justin Wachowski, lead bartender at Marcy at the Grand Adirondack Hotel, says don’t skip a red-wine float, which rounds out the whole drink.
HOW TO MAKE IT: In a shaker with ice, shake 2 oz bourbon, 1 oz lemon juice, and 1 oz simple syrup until cold. Strain into a rocks glass over a large ice cube, and then gently pour 1 oz dry red wine over the top of the ice to create a wine float. Top with a maraschino cherry.
Food styling by Pearl Jones.
4
Brandy Punch
This spicy, citrusy, bubbly, just-sweet-enough cocktail was co-created by Brett Adams of Multnomah Whiskey Library in Portland, Oregon.
HOW TO MAKE IT: In a punch bowl, muddle the
peels of a lemon and half an orange with ¼ cup sugar, then let rest for an hour. Add 2 oz lemon juice and 1 oz orange juice, stirring to dissolve the sugar, then stir in 8 oz cognac, 3 oz Bénédictine, and 1 tsp Angostura bitters. Just before serving, top with one 750ml bottle of sparkling wine, add a few large ice cubes, and garnish with frozen raspberries and orange wheels if you want, but definitely some freshly grated nutmeg. Serves 8 to 10
Food stying by Simon Andrews. Prop styling by Paige Hicks.
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5
The Lean White Russian
The Dude may have preferred his White Russian boozy and with heavy cream. But if you want to cut back on calories, swap the cream for almond milk and ease up on the vodka. And if you think that’s weird, well, you know, that’s just, like, your opinion, man.
HOW TO MAKE IT:In a rocks glass filled with ice, pour 1 to 2 oz vodka and 1 oz Kahlúa. Stir. Top the drink off with vanilla almond milk.
Food styling by Olivia Mack McCool.
