CELEBRATE THE SEASON

WARM UP THIS Winter

Heat up your winter with spicy and hot cocktails. Get more ideas on OHLQ.com.

PERFECT FOR A

BUCKEYE HOT CHOCOLATE

6 oz. whiskey 6 oz. peanut butter whiskey 72 oz. hot water

12 packets of hot chocolate mix Whipped cream Combine hot chocolate mix, hot water, whiskey, and peanut butter whiskey and stir until ingredients are mixed well. Top with whipped cream. Makes 12–18 servings.

Party!

HOT BUTTERBEER

11/2 oz. dark rum 1/2 oz. butterscotch schnapps 1 cup milk 4 oz. cream soda 1/2 stick butter 1/2 cup brown sugar Whipped cream

Melt the butter. Heat milk and butter on low to medium heat in a small pot until just beginning to steam. Add brown sugar and stir until dissolved. (Don’t allow the mixture to simmer; make sure it stays below 160 degrees.) Remove from stove and allow to cool slightly. Combine dark rum and butterscotch schnapps in a mug. Add warm mixture and top with cream soda. Top with whipped cream.

TEQUILA ESCABECHE BLOODY MARIA

2 oz. tequila (blanco or reposado) 4 oz. tomato juice 1/2 oz. white vinegar 1/2 oz. lemon juice, freshly squeezed 1/4 oz. agave syrup 4 dashes Worcestershire sauce 2 dashes red chili hot sauce 2 dashes habanero hot sauce 1 pinch celery salt 1 pinch ground black pepper Lime wedge Pickled cucumber spear Pickled sweet pepper slices Pickled jalapeño pepper slices Queso fresco

Combine the first 10 ingredients with ice in shaker. Pour mixture between two shakers slowly to combine/chill. Strain into glass with ice. Garnish with escabeche (pickled peppers and vegetables), lime wedge, and queso fresco.

BRANDY APPLE NOG

11/2 oz. apple brandy 2 oz. apple cider (dry cider if available) 1/2 oz. rich simple syrup

2 dash pimento bitters 1 whole egg Grated nutmeg Add the apple brandy, apple cider, simple syrup, bitters, and egg to a cocktail shaker without ice and dry shake for 30 seconds to emulsify. Add ice for the wet shake, and shake until well chilled. Strain into a chilled glass. Garnish with freshly grated nutmeg.

WHISKEY CHAI TODDY

11/2 oz. whiskey 6 oz. chai tea (hot) Star anise Cinnamon sticks

Make a serving of hot chai tea. Temper your glass with hot water then discard the water. Pour whiskey into glass and mix in chai. Garnish with star anise or cinnamon sticks.

CORDIAL CINNAMON TOAST HORCHATA

2 oz. cinnamon cordial 4 oz. horchata Ground cinnamon Cinnamon stick

Add cinnamon cordial and horchata to a shaker with ice. Shake until chilled then strain into glass with ice. Garnish with ground cinnamon or cinnamon stick.

GOLDEN TURMERIC LATTE

21/2 cups almond milk 2 in. fresh turmeric root 1 in. sliced ginger root 1 pinch black pepper 1 Tbsp. honey 1 tsp. coconut oil Dried rose petals Powdered cinnamon

Combine almond milk, turmeric, ginger, black pepper, honey, and coconut oil in a pan. Bring to a simmer, reduce heat, and simmer for 5 minutes. Milk temperature should not exceed 160 degrees. Strain into mug. Garnish with dried rose petals or powdered cinnamon.

PECAN PIE SODA

1 oz. pecan syrup 7 oz. cream soda or sparkling water 1 whole candied pecan Mint sprig

Add pecan syrup to a tall glass with ice. Top with cream soda or sparkling water and give the mixture a gentle stir so as not to disrupt the bubbles while you combine the ingredients. Garnish with a candied pecan on the rim of your glass and a mint sprig.

THEY’RE Mocktails!

RUM HOLIDAY PUNCH

11/2 oz. light rum (optional) 1/2 oz. cranberry juice 1/4 oz. tart cherry juice 1/2 oz. rich simple syrup 1 dash allspice 1 dash grated fresh ginger 1 dash nutmeg, freshly grated 2 oz. ginger ale Ground ginger Rosemary Orange, sliced Cranberries

Add light rum, cranberry juice, rich simple syrup, and the spices to shaker with ice. Shake until well chilled. Strain into tall glass over fresh ice. Top with ginger ale and gently stir to not disrupt the bubbles. Garnish with rosemary, an orange slice, and/or skewered cranberries.