Six Great Cocktail for a Cold Night

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Even during a big snowstorm or an extremely frigid night, I must say: I’m not a huge fan of hot toddies. Unless I’m super-sick, which, thank goodness, somehow, I’ve been able to avoid so far this season.

Meyer Lemon Sidecars

Meyer Lemon Sidecars

Brandy Crusta

Brandy Crusta

Carjack

Carjacks

Satan's Whiskers

Satan’s Whiskers

Salty Dogs

Salty Dogs

The Bone

The Bone

No, when it comes to winter cocktails I am a huge fan of two things: cognac and citrus. Sometimes together; sometimes not. And if not cognac, then some other brown liquor, certainly. Any of the following will warm you up nicely this weekend. Bonus points if you get to sip them in front of a fire.

Cocktail recipes for a snowstorm, after the jump.

All recipes make two cocktails with a handsome dividend for each drinker. Click on the names to skip down the page to that drink. Cheers!

Meyer Lemon Sidecar
Brandy Crusta
Carjack
Satan’s Whiskers
Salty Dogs
The Bone

Meyer Lemon Sidecar

Meyer Lemon Sidecars 8 ounces Cognac
4 ounces Cointreau
2 ounces freshly squeezed Meyer lemon juice

Set ice and water in cocktail glasses to chill them. Combine ingredients in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Empty the water from the glasses. Shake vigorously and strain into the glasses. Garnish with a lemon twist. You may also rim the glass with sugar, but we don’t usually bother.

Brandy Crusta

Brandy CrustaFirst served by Joseph Santini of the New Orleans Exchange Bar, according to the PDT cocktail book.
8 ounces Hine VSOP cognac
3 ounces lemon juice
2 ounces Luxardo Maraschino Liqueur
2 ounces Marie Brrizard orange curacao

Shake with ice and strain into a chilled, sugar-rimmed wine glass filled with an entire lemon and orange peel. (Obviously I don’t do that, but it sounds lovely!)

Carjack

CarjackA play on the Sidecar, but made with apple brandy.
8 ounces Laird’s Applejack Brandy
4 ounces Cointreau
2 ounces lemon juice

Set ice and water in cocktail glasses to chill them. Combine ingredients in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Empty the water from the glasses. Shake vigorously and strain into the glasses. Garnish with a lemon twist. You may also rim the glass with sugar, but we don’t usually bother.

Serves 4.

Satan’s Whiskers

Satan's WhiskersI discovered this forgotten classic cocktail in one of my favorite bar books, “Cocktail: The Drinks Bible for the 21st Century.” The authors say there are two ways to make Satan’s Whiskers, straight or curled. The “straight” Whiskers uses Grand Marnier; the “curled” Whiskers uses Cointreau. I take mine straight. And straight up.

3 ounces gin
3 ounces sweet vermouth
3 ounce dry vermouth
2 ounces orange juice
2 ounces Grand Marnier
2 dashes orange bitters

Shake with cracked ice; strain into a chilled cocktail glass.

Salty Dogs

Salty DogsFrom Raising the Bar.
1 to 1 1/2 grapefruits (juice to equal 8 ounces)
2 tablespoons sea or kosher salt
8 ounces vodka or gin
2 ounces sweet vermouth
2 ounces Cointreau

Remove four long strips (twists) of rind from the grapefruit, being careful not to remove very much of the white pith. Cut the grapefruit in half and squeeze the juice from each half. You should have about 8 ounces. Reserve one rind.
Pour the salt onto a small plate. Cut the reserved grapefruit rind in half, then rub the juicy side of the fruit along the outer edge of the lip of each glass… not along the inside of the rim. Holding each glass at an angle, roll the outer edge of the rim in the salt until it is fully coated.
Fill a cocktail shaker with ice and add the vodka, vermouth, Cointreau and grapefruit juice. Shake vigorously until the outside of the shaker is thoroughly beaded with sweat and is extremely cold to the touch.
Strain into the cocktail glasses. Add a grapefruit twist to each and serve

Yield: 4 servings.

The Bone

The BoneAdapted from David Wondrich, cocktail historian and writer extraordinaire. According to Esquire, for which Wondrich is a cocktail correspondent (how do you like that title?), the drink was originally created for The Chickenbone Cafe in Williamsburg, but revived for a Halloween article, mostly because of its name. I think it’s tasty any time of year.

Recipe adapted from David Wondrich
8 ounces Wild Turkey 101 rye
4 teaspoons fresh lime juice
4 teaspoons simple syrup
5 dashes Tabasco sauce

Fill a cocktail shaker with ice. Add the remaining ingredients and stir well. Wondrich says to strain into a tall shot glass, but we prefer a cocktail glass. (Does that make us less manly?)

This article was originally published on Feb. 8, 2013. 

 

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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