I tend to go back and forth on bottled cocktails. Will the juice taste fresh enough? Should I even bother with juices or should it be all booze and bitters? Can I just drink this whole bottle and not share it?
The best thing about bottled cocktails though? The convenience factor. Batch up a couple to bring to a party and you’re fawned over like you invented cute puppies. But what if you need to take that cocktail on the road? And what if it’s freezing outside because some friend convinced you it would be an awesome idea to go camping? In winter…
Let me introduce you to your new best friend, the insulated thermos. Keeping your hot cocktails hot, and your sanity in check this winter.
When you’re making hot cocktails there are a few things you need to keep in mind. First, you’ll be adding in hot water so you want to keep your juices to a minimum (if your cocktail requires them). Why water your cocktail down even more? I’ve found the best way to work around this is to make an oleo saccharum to ensure you have that bright zesty citrus flavor in concentrated form and none of the excess juice.
Second, you want to keep your cocktail hot. For my thermos cocktails, I use a Stanley Classic Vacuum thermos
Third, make a cocktail that actually tastes good hot. For my first venture with the thermos, I made a variation of a Hot Ward 8, Boston’s only real pre-prohibition contribution. I’d love to tell you the history on this but there is so much competing information out there as to its true origins that putting anything down in print seems like hearsay.
I chose this for a few reasons. I thought it would taste good hot, and it uses up some seasonally appropriate produce (Are your kitchen counters filling up with citrus yet? Mine are.). You could always go with some cocktails that are already served hot. Some nice Hot Toddies while you’re ice fishing, or some Irish Coffee while you’re out snow-shoeing, or whatever you do in the snow.
The Ward 8 delivers a bit more complex flavor here with sweet and spicy rye and that bright citrus from the oleo saccharum. I also add in a touch more syrupy citrus sweetener with a dry orange curaçao and round out the drink with tart fresh pomegranate juice (the last of my season’s batch). For a spicy/bitter finish, a few dashes of Angostura are added in to the mix to keep it from getting too sweet.
There’s plenty of cold months ahead of us, so let’s start planning on a few hot cocktails to get us through. And don’t forget your thermos.
For the Oleo-Saccharum:
Zest from 2 lemons
Zest from 1 orange
4 1/2 ounces (130g) sugar
- In a heatproof container with at least a 36-ounce capacity, toss together lemon and orange zests with sugar. Muddle for 30 seconds to release the oil from the zests. Cover and let stand at room temperature for at least 8 and up to 12 hours.
For the Cocktails:
8 ounces (235ml) boiling water, plus more for preheating thermos
16 ounces (475ml) rye whiskey, such as Bulleit 95
4 ounces (120ml) unsweetened pomegranate juice
2 ounces (60ml) dry orange curaçao, such as Pierre Ferrand
8 dashes Angostura bitters
8 lemon zest strips, for garnish (optional)
- Pre-warm thermos by filling with water just off the boil and let stand. Meanwhile, pour rye whiskey, 8 ounces boiling water, pomegranate juice, orange curaçao, and bitters over the oleo-saccharum. Stir well until sugar is completely dissolved. (If you find you’d like your drink hotter, pour everything except the rye into a sauce pan and heat to desired temperature. Then add in rye and continue with the recipe)
- Discard hot water from thermos, then carefully strain rye mixture through a fine-mesh strainer into thermos (a funnel can help avoid spills); discard spent zests. Seal thermos.
- Optionally, when ready to drink, add new lemon zests to your cocktail, expressing the oils over the top first.