Hot Drink Plan-demic

photos and words by Graham Duncan

This holiday season, if you’re planning on visiting people, most likely those visits will be occurring outside. The last thing you’ll want is a frosty beer. For al fresco revellers, hot booze is good news. I’ve been knocking back the Hot Toddies since October and they’re a lifesaver.

Here’s a practical list of easy-to-make, yummy, cockle-warmers that will see you through the holidays and beyond. 

Practical note — ditch the glassware. Mugs keep things warm, including your hands, and they will not crack due to extreme temperatures. Small mugs are best; this is no time for dilution! (See photo.) Pre-heating the mugs with a little hot water extends their precious life-giving warmth. 

For all recipes, feel free to substitute one brown liquor for another (i.e. substitute brandy for whisky, rum for brandy etc.). Scotch in any of these recipes contributes a likeable peaty element.  For “hot water” please use freshly boiled water from the kettle. All recipes make one cocktail, except for Kingsley Amis’ Hot Wine Punch, which makes enough for a longer outdoor hangout session.

Hot Buttered Rum (Esquire’s Handbook for Hosts)

scant tsp                            sugar
1 tbsp                                 butter
2 oz                                    amber or dark rum
as required                         hot water
pinch                                  ground spices: nutmeg, clove, and/or cinnamon

Method

1. Dissolve sugar with a tbsp of hot water in mug.
2. Add butter and rum.
3. Fill mug with hot water and stir.
4. Dust with ground spices.

Irish Coffee (Mr. Boston Guide)

1 1/2oz                               Irish whiskey
as required                         hot coffee
to taste                               sugar
one serving                        whipped cream

Method

1. Combine whiskey, coffee and sugar in mug.
2. Top with dollop of whipped cream

Rum Flip (Esquire’s Handbook for Hosts)

1                                            egg
1/2                                         tbsp sugar
2 oz                                       amber or dark rum
pinch                                     nutmeg

Method

1. Beat together egg and sugar.
2. Combine with rum in small saucepan and heat, stirring constantly. Do not boil.
3. If you wish to obtain a frothy texture, like an old-time flip heated and stirred with a hot poker, pour your mixture back and forth from mug to mug until frothy.
4. Dust with nutmeg.

Hot Toddy (Pierre Burton’s Centennial Food Guide)

2 oz                                      brown liquor (whisky, brandy, rum)
1 tsp                                     maple syrup or honey
1 tsp                                     butter (very optional)
as required                           hot water
pinch                                    mixed ground spices: nutmeg, clove, cinnamon and/or ginger

Method

1. Combine ingredients in mug with tbsp of hot water and stir together.
2. Fill with hot water and stir.
3. Dust with ground spices.

Hot Wine Punch (Kingsley Amis, Everyday Drinking)

750ml                                   low-priced red wine
5 or 6 oz                               brown liquor, preferably brandy
1                                           lemon
1                                           orange 
to taste (optional)                 sugar
1 tbsp                                   mixed ground spice; nutmeg, clove, cinnamon and/or ginger
as required                           hot water

Method

1. Slice fruit into sections.
2. Heat all ingredients in saucepan, stirring occasionally, until the mix steams but does not boil.
3. Transfer punch to any heat-proof vessel with a pouring spout. Fill mugs 2/3 full of punch and top with 1/3 of hot water.