Nogs and toddies can help cut winter's chill

Jessica Yadegaran / San Jose Mercury News /

Published Dec 25, 2012 at 04:00AM

The best way to keep warm — or to warm up your holiday party — this winter is with a festive twist on the nog and toddy.

Rich, frothy homemade eggnog can be so decadent, you'll likely forget about dessert.

And hot toddies are so easy — they're nothing more than booze plus hot water plus sweetener — it's no wonder they're just what the mixologist ordered to keep your insides toasty.

Southpaw's Tugboat Egg Nog

Makes 1 drink.
1 oz simple syrup
1 1/2 oz bourbon, whiskey or scotch
1/2 oz spiced rum, such as Sailor Jerry
¾ oz amaretto (or any nut, coffee or chocolate liquor)
1 egg
1 oz whole milk
1 coffee bean

Combine all ingredients in a cocktail shaker, adjusting the amount of simple syrup to the sweetness of the spirits used.

This recipe is built for a 100 proof whiskey and a drier spiced rum. If your spirits are sweeter, decrease the simple syrup to ¾ ounce.

Dry shake (without ice) vigorously for 10-15 seconds. Take care to secure the shaker with both hands, as the mixture will want to escape as pressure builds.

Add ice and shake vigorously for another 10-15 seconds.

Double strain using a Hawthorne and a mesh strainer into a glass with a 9- to 10-ounce capacity.

Grate the coffee bean on top.

— Edward Calhoun, bartender at Southpaw BBQ in San Francisco

Eleven Pipers Piping Hot

Makes 1 drink,
Note: For clove water, steep 10 cloves in 4 TBS hot water for 1 hour.
2 oz apple juice
11⁄2 oz Gosling's black seal rum
11⁄2 oz clove water
1⁄2 tsp brown sugar
1⁄2 tsp spiced simple syrup
1 oz cream

Stir ingredients, then heat with the cappuccino wand of espresso machine until hot and frothy. Pour into mug or heatproof glass. Garnish with cinnamon.

Shades Of Grey

Makes 1 drink.
1 1/2 oz bourbon
1/2 oz Aperol
¼ oz cherry syrup
1/2 oz lemon juice
2 1/2 oz hot water

Combine all ingredients except water in a shaker; shake without ice. Add hot water and pour into preheated glass. Garnish with a pinch of Earl Grey tea and a lemon twist.

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