
Hot Buttered Rum
Is there anything sexier than a glass of melted butter mixed with warm golden spirits? No, we think not.
- story: Leslie Pariseau
- photo: Daniel Krieger
Is there anything sexier than a glass of melted butter mixed with warm golden spirits? No, we think not.
This simple, steamy combination—whose name denotes drunken revelry—of oxidized sherry, tart apple cider and spicy cinnamon is about as iconic as they come.
If glogg, a mulled and spiced punch, does not immediately conjure Vikings or some later breed of burly, bearded Nordic men, nothing will.
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.
Seattle bartender Andrew Bohrer's tea-infused take on Jerry Thomas's flaming Blue Blazer.
This version of the traditional toddy is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.
A descendent of Eggnog, the Tom and Jerry was created sometime in the early 19th century, most likely in New England. While a pain-in-the-ass to mix, it's a drink well-worth…
Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.
A cartoonishly-named vodka cocktail that earned its stripes in the 1970s when it appeared in a brand campaign for Galliano, its supporting Italian liqueur.
This sweet throwback—a mix of Galliano, white crème de cacao and heavy cream shaken to a frothy head—was supposedly made in 1952 for a newlywed couple and their gold Cadillac.