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An iconic take on the classic hot drink from New York's The Dead Rabbit.
Traditionally a mulled wine made with madeira, the Dead Rabbit's version is spiced with clove, allspice, mace and sarsaparilla.
Traditionally a spiced drink made with porter, New York's Dead Rabbit updates the classic just slightly with the addition of Irish whiskey for a spiritous, not-so-sweet riff on the Whiskey Toddy.
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
This lengthened bishop cocktail from The Dead Rabbit gets its kick from sherry and cognac sweetened with vanilla syrup and balanced with lemon and nutmeg.
This blend of bourbon and Grand Marnier doubles down on the heat with the addition of cayenne pepper and ginger for what Narcissa's Simone Goldberg describes as, "a hot toddy meets a juice bar cold remedy."
Alexander Day's riff on a Hot Toddy sees sweet, fruit-forward Pineau mixed with chamomile-infused Calvados, honey syrup and lemon juice, then lengthened with hot water.
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.
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.