Mixology Monday: Hot and Heavy

mxmologo‘Tis that time of year again, and that time of month as well, the time when all of us cocktailians get together and have ourselves a grand old time writing about cocktails. This is an especially good time for me because my Real Life™ commitments finally allow me to write. I am also happy to announce the next Mixology Monday, below.

Anywho, it’s getting awfully cold. I’ve stopped wearing sandals regularly, which I only do if it’s below freezing out there. One thing that really wamrs me up after a cold day is a nice hot beverage. The first one I have created is inspired by Charlotte Voisey from Hendrick’s Gin. She talked about bringing teatime to cocktail hour, and that is exactly what I did with:

The Redcoat’s Aunt

  • 4 oz. – Vannila Roohibos Tea (From my local looseleaf tea shop, brewed strong)
  • 1 oz. – Rye Whiskey (Old Overholt)
  • .5 oz. – Curacao (Gran Gala)
  • .5 oz. – Aromatic Bitters (Peychoud’s)
  • 1 drop – Orange flower water

Stir together everything except the tea and flower water. Pour the tea hot over the top. Garnish with freshly grated nutmeg and an orange twist. Spritz orange flower water over top.

This is really quite nice. The warmth of the tea, both physical and the warmth of the vanilla flavour, really cuts through the bitterness of the Peychoud’s allowing the flavour of it to come through. The Peycoud’s ties quite nicely with the Gran Gala. The rye gives it just a litte backbone. All in all a very pleasant blend. I really like warm drinks and another one which is great in front of a fire after, for instance, a long day of hiking in a frigid downpour is:

Mulled Wine

  • Claret (Nothing too fancy)
  • Oranges
  • Cloves
  • Lemons
  • Simple syrup
  • Water

Slice up fruits (1 orange and half a lemon or so per bottle of wine) and add simple syrup (about 2-3 oz. per bottle of wine) and a handful of cloves to a pot. Add water to cover, but as little as you can. Bring to a boil and reduce. Then add wine. Keep heat as low as possible, stirring until wine is warmed through.

Mulled wine is one of those great soul healers. I enjoy it as often as I can.  There are few things better than sitting in front of a fire in a wilderness lodge after a good day of ice climbing, ski mountaineering, or the like, with a nice cup of mulled wine, good company, and lots of good grub.

Pictures to follow.

Stay warm on cold nights,
The Scribe

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2 Responses

  1. [...] Scribe at A Mixed Dram writes about The Redcoat’s Aunt, a spiced tea-based tipple as well as mulled wine. Two great [...]

  2. [...] Scribe at A Mixed Dram writes about The Redcoat’s Aunt, a spiced tea-based tipple as well as mulled wine. Two great [...]

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