Warm up with Otis' hot buttered rum
I’ve heard that in places where the days are very short in the winter—Alaska, Finland, Iceland—that people drink a lot more. This makes perfect sense to me—I mean, what else are you going to do? Drinking is a good way to defend against cold and darkness, particularly if the beverages in question are hi-test and hot. We’re here to report on a happy little phenomenon sweeping our freezing, fogged-in city: the resurgence of the boozy, hot drink.
Welcome to the wonderful world of hot toddys, buttered rums and the like, a veritably smorgasbord of cocktails that we believe have significant medicinal properties. We cozied up to buttered rum at Otis, sipped a toddy at Fish & Farm and got ourselves mixed up with one-too-many spiked hot chocolates—this is a trend we’ll happily embrace.
Should the urge for a hot toddy hit you at home, here’s a recipe, from our favorite local cocktail book, The Art of the Bar, by Absinthe bartenders Jeff Hollinger and Rob Schwartz.
For One Hot Toddy:
4 to 5 whole cloves
1 cinnamon stick
1 star anise
1 teaspoon honey
½ cup boiling water
1 ½ ounces brandy
Lemon wedge
Combine the cloves, cinnamon stick, star anise, and honey in a heat-proof snifter. Top with the boiling water and stir to melt the honey. Top with brandy. Squeeze the lemon wedge and drop into the snifter.
Cheers!
By Jessica Battilana
Nice post, thanks for sharing.
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jameslondon posted 11:43 PM Dec. 10th
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