Hot ’Tails
Heat up the party with recipes from five local barkeeps.
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From left, the Cassandra Complex, Hot-Chocolate Martini, Lamb’s Wool, the Last Waltz, and Kyoto After Dark.
(Photo: Bobby Doherty/New York Magazine) |
Cassandra Complex
A hot toddy with a head-clearing cayenne kick from Richard Knapp, co-owner of Mother’s Ruin.
1 1/2 oz. Santa Teresa Claro rum
1/2 oz. lemon juice
1/2 oz. honey syrup
1/2 oz. ginger syrup
1 chamomile-tea bag
Cayenne pepper to taste
Orange wedge
1. Combine first 6 ingredients in an old-fashioned glass, then fill to top with boiling water.
2. Steep for a few minutes, then remove tea bag.
3. Garnish with orange wedge.
Hot-Chocolate Martini
A hyperrich libation from Kevin Mahan, managing partner at Gramercy Tavern.
For the hot chocolate:
3 cups whole milk
1 cup heavy cream
2 to 3 tbsp. sugar
2 cinnamon sticks
4 oz. each of 72 percent and 55 percent bittersweet chocolate
1 tsp. vanilla extract
For the cocktail:
1 oz. Stoli Vanil vodka
1 oz. amaretto
1. Bring first 4 ingredients to a boil. Melt chocolate and combine. Add vanilla.
2. In a glass, stir the spirits into 4 ounces of the hot chocolate.
Lamb’s Wool
A spin on a nineteenth-century cocktail from Jack McGarry, co-owner of the Dead Rabbit.
For the apple-and-ginger purée:
4 1/2 oz. apple slices
1 oz. gingerroot juice
2 oz. sugar
1 oz. water
For the cocktail:
1 1/2 oz. Jameson 12-Year Irish whiskey
1 oz. winter-spice syrup
6 oz. Flying Dog oyster stout
1. Purée first 4 ingredients and then warm on the stove.
2. Combine 1 1/2 ounces of the purée with the whiskey and syrup, and shake.
3. Pour in a beer glass, and top with stout.
The Last Waltz
An aromatically minty gin-based cocktail from Nate Dumas, bar director at the Shanty.
3/4 oz. Perry’s Tot Navy Strength gin
1 oz. Carpano Antica Formula sweet vermouth
1/4 oz. Pierre Ferrand dry curaçao
A scant tsp. Branca Menta
1 cinnamon stick
1. Combine all ingredients, except for cinnamon stick, in a short glass.
2. Top with hot water, filling to 1/2 inch from the glass’s lip.
3. Garnish with cinnamon stick.
Kyoto After Dark
A caffeinated whiskey brew from Dana Corey, bartender at the Exley.
For the cocktail:
1 1/2 oz. Yamazaki 12-Year whiskey
1 oz. Tar Pit cold-brew coffee
3/4 oz. sweetened condensed milk
2 oz. North Coast Brewing Co. Old Rasputin stout
For the syrup:
8 oz. North Coast Brewing Co. Old Rasputin stout
4 oz. sugar
1. Mix cocktail ingredients and warm in saucepan, stirring. Pour into mug.
2. Make syrup by reducing stout and sugar over low heat.
3. Drizzle syrup to taste.