Choose what you like to filter out the rest.
A tikified version of Hot Buttered Rum, Matthew Belanger and Shannon Tebay’s Hot for Teacher adds banana, a proprietary “Improved Gardenia Mix”—a blend of honey, butter, cinnamon and Donn’s spices—coconut and two types of rum.
The Spanish Coffee is known as “Carajillo” in Spain, likely perhaps for coraje, “courage,” or que ara guillo, Catalan for “now, I’m leaving in a hurry,” an order for both coffee and booze without any dilly-dally.
There are many variations on the classic 1960s drink, but this version by New York bartender Toby Cecchini, allows for the option of aged rum instead of vodka, new and old-school coffee liqueurs, walnut liqueur and amaretto-spiked whipped cream.
The Brandy Alexander, also known as the Alexander No. 2 is a mix of equal parts brandy, crème de cacao and cream dusted with freshly grated nutmeg.
New York bartender Karin Stanley’s spicy, creamy ode to apple pie a la mode is almost better than the thing itself. Because, well, bourbon.
With its heavy mix of porter beer, rum or brandy, lime and brown sugar, the Rattle Skull was an efficient mixture for the impatient colonist.
Before raiding Fort Ticonderoga at the beginning of the Revolutionary War in 1775, Ethan Allen and the Green Mountain Boys went drinking at the Remington Tavern, where they knocked back a few of these.
Composed of beer, molasses, eggs and rum, Hot Ale Flips were all the rage at a time when fire pokers were ubiquitous hearth accouterments and warm beer was lauded as tonic.
This strong, hot, rich drink is shelter from a cold San Francisco night.
A crowd favorite, this frothy, rich and bright drink is from Charles H. Baker’s The South American Gentleman’s Companion.