Warm up your winter with these cozy cocktails from some of the top bartenders in the area.
Norman’s Hot Chocolate
Jeffrey Hodson
Hub and Spoke, Bridgeport, CT
“Warm and chocolaty, this cocktail is like a warm hug or a snuggy sweater in the dead of winter. It was inspired by chilly days and Norman Rockwell New England Winter paintings.”—Jeffrey Hodson
Two dried chilies
4 ounces Callebaut Belgium Chocolate
½ cup 2% Milk
1 ounce Dorda Chocolate Liqueur
1 ounce Tempus Fugit creme de Cacao
1 ½ ounces Vanilla bean-infused Captain Morgan rum
2 shots Bittermans Xoctl Bitters
2 shots Hellfire Bitters
2 medium bruleed marshmallows
Himalayan sea salt
Caramel glaze
Place chilies in chocolate and melt with a double boiler. Once chocolate is liquefied, strain into a bowl to catch chilies and set aside. Blend chocolate with milk. Then, add the rest of the liquids and pour into TK glass. Top with shaved chocolate and bruleed marshmallows. Sprinkle with Himalayan sea salt and caramel glaze and serve in an Irish coffee mug.
Pumpkin Latte Cocktail
Dave Studwell
Washington Prime, Norwalk, CT
“My inspiration to make this was actually to convince my wife that a fall pumpkin cocktail didn’t have to be florescent orange and sweet. The homemade vanilla vodka is just a bottle of Belvedere with a split vanilla bean dropped into the vodka bottle and allowed to sit for a few days. Tipping or slowly agitating the bottle once or twice a day helps speed the process along a little bit.”—Dave Studwell
1 ounce homemade vanilla vodka
1 ounce Bailey’s
½ ounce Hiram Walker Pumpkin Spice schnapps
2 ounces freshly brewed espresso
Marshmallow fluff
Crushed graham crackers
Pour vodka, Bailey’s, schnapps, and espresso into a clear glass mug. Give it a light stir, then put a little dollop of marshmallow fluff on top, dust it with a pinch of crushed graham crackers and serve.
Tod’s Winter in Brooklyn
Juan Meyer
East End, Greenwich, CT
“People love the warm soothing qualities of winter spice, the unexpected sweetness of the rye whiskey and maple syrup, and the combination of Sichuan bitters and aromatic red wine, all served in a crystal coffee cup! It makes you melt in your seat and helps you relax after a great meal. It’s also just a perfect cocktail on a cold snowy night next to the fire.”—Juan Meyer
2 ounces Redemption 10 Year Barrel Proof High Rye Bourbon
1 ounce Byrrh Grand Quinaquina Aromatized Wine-Based Apéritif
2 ounces Hot Ginger Chai Tea
¼ ounce Dorset Bourbon Barrel Aged Vermont Maple Syrup
2 dashes, Dashfire Clove Bitters
2 Dashes, Dashfire Sichuan Bitters
Combine all ingredients in a stainless steel pitcher with handle. Stir to combine all ingredients. Slowly heat with brûlée torch until the cocktail reaches optimal temperature. Serve in a warm decorative cup or coffee cup.
