It’s raining and fall coziness is in full effect. So Savvy Housekeeping and I made the perfect seasonal twist on the Hot Toddy—the Gingerbread Toddy. Made with a delicious gingerbread syrup, this warming cocktail tastes like real gingerbread. The syrup would also be good in other drinks like a Gingerbread Latte.
2 ounces bourbon
1 ounce gingerbread syrup* (recipe below)
1/3-1/2 cup hot water
A squeeze of lemon
Combine bourbon and syrup in a mug. Fill to the top with hot water. Add a few drops of lemon juice and stir.
1 cup dark brown sugar
1 cup water
1 tablespoon molasses
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Combine all the syrup ingredients in a pan. Heat to boiling on a stovetop while whisking until all the powdery substances dissolve. Boil for 2-3 minutes so that the syrup thickens slightly.
Photo by Savvy Housekeeping
Persimmon Sour from Serious Eats
I love persimmons! However, the persimmon doesn’t get much love. When you’re not eating them, you should be drinking them. With liquor! Why are you not doing this right now? It’s very autumnal. Here are some fall persimmon cocktails to try.
Spice Trade ~ I’m starting off fancy: a genever and persimmon cocktail with an anise and cardamom syrup for depth and sweetness.
Orange-Persimmon Margarita ~ It’s margarita time … only with persimmon added to the mix to give you some fall fruit goodness.
Persimmon Sour ~ Persimmon puree, gin and lime with a little simple syrup is a simple and satisfying fresh cocktail.
Persimmon Rum Spritzer ~ Refreshing and lightly sweet for those fall days that feel a little more like summer (we’ve been having a lot of those where I live).
Persimmon Mojitos ~ Mint and bubbles give the persimmon (and fall) a little oomph.
The holidays are a time when, dammit, you want something super fancy and wonderful but don’t have a lot of time to make it. This Holiday Cheer cocktail I made with Savvy Housekeeping is perfect for this time of year because it’s exactly that—festive, delicious, and easy.
We used store-bought raspberry sorbet, but you can use any flavor you like. (Perhaps homemade cranberry sorbet, which I think would be great in this) If you want something a little sweeter or just don’t like hard liquor, you can skip the rye and just make it a Champagne Raspberry Float.
1 scoop raspberry sorbet
1 ounce rye whiskey
Scoop the sorbet into a champagne flute, add the rye, and then slowly pour in sparkling wine to top. Enjoy and Merry Christmas!
Photo by Savvy Housekeeping
Amsterdam Hot Chocolate from 12 Bottle Bar
I must get cold around this time of year, because last year at this same time I rounded up some hot drinks to warm yourself up with. If you want even more options, here are some other delicious cocktails that are served warm for this cozy time of year.
Calientito ~ This hot pear cider with tequila that is perfect for fall. The recipe calls for Asian pears, which are possibly the best ones!
Trinidad Punch ~ Rum, chocolate, coconut milk, and vanilla … I don’t see how you can go wrong with that combination. (scroll to the bottom of her post for the recipe)
Blackberry Hot Toddy ~ This fruity twist on a classic hot cocktail is a beautiful color, so it’s great for a party situation. The tea and herbs sound like a great complement to the fruit and bourbon.
Amsterdam Hot Chocolate ~ Genever and Grand Marnier add a little extra oomph to already-delicious hot chocolate. Mandatory: top with whipped cream!
Hot Rum Cow ~ Rum and milk with just the right spices makes for a simple cocktail that’s reminiscent of all the creamy holiday drinks without all the heaviness.
Black Spiced Rum Egg Nog from Design*Sponge
Egg Nog season is heading our way, so it’s best to be prepared. Before you go out and buy a carton of alleged Egg Nog, consider making your own. There are so many fun variations to try! Last year, I rounded up some unusual variations on Egg Nog as well as the traditional recipe. But that doesn’t even begin to cover the big old world of Egg Nogginess. So here’s some more:
Jen Altman’s Black Spiced Rum Egg Nog ~ This is a twist on typical egg nog, using spiced rum and honey to add some more depth to the drink.
Rompope ~ Known as “Mexican Egg Nog,” this drink is creamy and eggy like we need it to be. However, it’s only made with the yolks so it has a more custard-like flavor (and it’s a bit easier to mix up).
Advocaat ~ Continuing the Egg Nog Around the World Tour, this is a Dutch Egg Nog that is actually similar to Rompope. It’s also more of a brandy custard since it uses only the yolks. However, the Dutch version doesn’t include any milk so it’s a bit richer and has a more pudding-like consistency.
Winter in Bowmanville ~ Made with St. Germain elderflower liqueur, scotch, and Calvados, this Egg Nog has a different flavor profile than the usual Egg Nog. The eggs and cream keep it noggy, so you won’t forget that it’s Christmas.
Egg Nog Jelly Shots ~ You can always ditch the drinkable version altogether and make adorable little Egg Nog jellies!
Long Hello punch from Bon Appetit
Make one of these holiday punches, so you can sit down and enjoy the party instead of being stuck behind the bar. These punches are all so different, yet each of them is Christmas-y. Happy Holidays!
Wassail Punch ~ Get in the Christmas spirit with a traditional warm spiced punch made with apples, spices and sherry or Madeira.
Bolliwood Punch ~ An exotic twist on a sweet and citrusy punch, made with rum, brandy, freshly squeezed orange juice, and cardamom.
The Long Hello ~ Simple. Elegant. Festive. All you need is Calvados (or applejack/apple brandy), champagne, bitters, and a little nutmeg.
Desert Snow Tequila Punch ~ If eggnog isn’t your thing, start a new holiday tradition by trying this punch made with horchata, tequila, and falernum.
Brandy Milk Punch ~ This is a 19th century holiday classic made with milk, vanilla, and brandy. It’s a great after-dinner cozy drink.