4 Hot (alcoholic) Savory Cocktails For Cold Weather! 🌞

[justaprogressive]

BLOODY MARY

The Bloody Mary became an instant classic upon its arrival in
the mid 1930s. Then it was little more than tomato juice
and vodka—a bit milder than the quintessential brunch drink of
today. The modern, spiced-up version has become massively
popular. Everyone has their own set of rules, complete with secret
ingredients and “must-have” garnishes.

This is one of my favorite variations.

2 pony shots / 60 ml / 2 fl oz vodka
1/2 cup / 4 fl oz Savory Tomato Juice (see page 75)
1/2 barspoon grated fresh horseradish, or more to taste
3 dashes Worcestershire sauce
2 dashes red Tabasco sauce, or more to taste
1 pinch kosher salt
1 pinch black pepper, or more to taste
Garnishes of choice, such as celery sticks, cherry peppers, citrus wedges,
pickled okra, olives

Combine the vodka, tomato juice, horseradish, Worcestershire,
Tabasco, salt, and pepper in a mixing glass. Using a second
mixing glass, gently pour the ingredients back and forth between
glasses until thoroughly mixed. Pour the cocktail into any large,
ice-filled glass and garnish to taste. Serve with a straw for stirring
and sipping.

Makes 1


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DEAD GLAMOUR

Glamour never goes out of style—as proven by this cocktail from
Adam Fortuna, the enthusiastic bar manager at Artusi in Seattle’s
Capitol Hill neighborhood. His drink has a lot going for it, from its
intriguing color to the whiff of smoked spice in the nose. It’s sexy
and stylish. In other words, it’s my kind of drink


1 shot / 45 ml / 1-1/2 fl oz tequila reposado
1 pony shot / 30 ml / 1 fl oz Campari
1/2 pony shot / 15 ml / 1/2 fl oz Santa Maria al Monte or other herbaceous amaro
2 dashes cardamom bitters
1 orange twist, as garnish

Combine the tequila, Campari, amaro, and bitters in a mixing glass
half-filled with ice. Gently stir until chilled and properly diluted,
about 20 seconds. Julep-strain into a chilled coupe or cocktail glass.
Garnish with an orange twist, expressing its oil onto the surface,
rubbing it onto the rim of the glass, and dropping it in, peel side up.

Makes 1


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THE LONG GOODBYE

The Long Goodbye is a cocktail from Jay Porter that has an
appropriately long, smoky finish. It appears on the menu of
his San Diego restaurant El Take It Easy. The long finish comes
from mezcal, a 100 percent agave spirit that’s gathering
quite a bit of notice among the culinary set. Mezcal can be
gorgeously complex and endlessly intriguing. Still, many
folks are bewildered by this spirit, despite its having been
dubbed “The Next Big Thing in Booze” by many writers in the
spirits world. Part of the confusion stems from the fact that
not all mezcal is tequila—though all tequila can be classified
as mezcal. Tequila is a form of mezcal that by law can be
produced only in designated areas of western Mexico.

So what, then, is mezcal? Despite its newfound fame, mezcal
in the broadest sense is the precursor to tequila, much as rye
is to bourbon. These days, tequila is mostly produced in large
factories, and its flavor profile has been homogenized. This isn’t
necessarily a bad thing—there’s something to be said for a
well-made, smoothly elegant tequila—but mezcal is still mostly
made by hand, by a far more humble process of distilling the
agave plant. A young mezcal, known as a jovan, gains its smoky
backbone when the agave is roasted in palenques, or rock-lined
pits, prior to distilling. Though not typical, some mezcals are
aged and become known as reposado. But Jay prefers to use a
young blanco variety to show the raw essence of mezcal.


2 pony shots / 60 ml / 2 fl oz mezcal blanco
2 tbsp / 1 fl oz freshly squeezed lime juice
1 tbsp / 1/2 fl oz herbal lemon syrup, using mint (see page 14)
Combine the mezcal, lime juice, and lemon syrup in a cocktail shaker
²⁄³ filled with ice. Shake vigorously and
strain into a chilled coupe glass.

Makes 1


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THE CHAPARRAL

This is my own invention, if there is such a thing. Cocktails, even
the best of them, often rely on those that came before

Peel from 1 red or pink grapefruit, roughly chopped
Water, as needed
3/4 cup sugar, divided
1 tbsp lightly crushed salt, preferably Hawaiian alaea pink salt
1/4 peeled red or pink grapefruit, cut into 4 chunks
6 large sage leaves, divided
2 pony shots / 60 ml / 2 fl oz tequila blanco
1 scant barspoon spiced syrup, using black pepper (see page 14)
1/2 pony shot / 15 ml / 1/2 fl oz mezcal reposado
1 sage sprig, as garnish

Place the oven rack in the center position and preheat the oven to
225ºF. Line a baking sheet with parchment paper.

Place the grapefruit peel in a small saucepan, pour in enough water
to cover, and add 1/4 cup sugar; bring to a boil. Drain off the syrup
and repeat the process two more times, using all the sugar. Strain
out the peels and spread them in a single layer on the lined baking
sheet. Place in the preheated oven to dry completely, 2 hours or
longer. Watch carefully—you want the peels to remain pink but be
totally dry and crisp enough to snap. Once the peels are dried, grind
them into a powder.Mix 1 tablespoon dried grapefruit powder and the
pink salt on a saucer. Moisten the rim of a double oldfashioned glass
and press it into the mixture until the mixture adheres. Fill the glass
with medium ice cubes; set aside.

Place the grapefruit chunks and sage leaves in a sturdy, thick-bottomed
pint glass from a Boston shaker. Use a bar muddler to crush them until
most of the juice is extracted—it’s okay if the grapefruit pulp is still partly
intact.

Pour in the tequila and spoon in the black pepper syrup. Stir lightly to
combine and to remove all the syrup from the spoon.

Fill the metal part of the Boston shaker 2/3 full with ice. Pour the
muddled tequila mixture (including pulp) over the ice cubes and
cap the shaker with the pint glass. Shake vigorously until well chilled.
Using a Hawthorn strainer, double-strain the cocktail through a wire-
mesh sieve into an ice-filled old-fashioned glass. Pour the mezcal
onto the drink over the back of a barspoon. Garnish with sage sprig.

Makes 1

All the above From "Savory Cocktails"
https://www.goodreads.com/en/book/show/17318696-savory-cocktails

MMmmm tasty! See you next time!

[Layzeebeaver]

1. Nice!

Make mine a Sazerac!

[justaprogressive]

2. Cognac or Rye?

[Layzeebeaver]

3. I've tried both over the years and...

Either is great.

Can’t get too much of a rye selection here in the U.K. so I usually settle for what’s on the shelf.

Franco’s on Jermyn street generally between Mayfair and Piccadilly does the best - also Duke’s hotel bar is a tight contender.