Baby, it’s cold weather cocktail time, 375 Park Avenue Spirits heat you up

The arctic chill is in full effect, making it the perfect time to fight off cold weather weariness with a slew of hot cocktails to keep you warm!  So cozy on up to our menu of toasty libations from spiked hot chocolate, spiced cider with a twist, to hot buttered rum…the weather outside may be frightful, but we’ve got the drinks to keep things delightful!

CHOCOLATE MAPLE
Created by Jonathan Pogash, The Cocktail Guru
1½ oz. TAP 357 Canadian Maple Rye Whisky
Hot Chocolate

Directions: To your favorite mug of hot chocolate (made with milk, of course) add 1½ oz. of TAP 357 and gently stir.  Garnish with ground cinnamon.
 
HOT SPICED MAPLE CIDER
1½ oz. Tap 357 Canadian Maple Rye Whisky
1 oz. Spiced rum
4 oz. Hot apple cider

Directions: Add all ingredients to a mug and stir.  Garnish with a cinnamon stick.
 
HOT CARAMEL BUTTERED RUM
1-1/2 oz. Ron Abuelo Añejo Rum
1/2 oz. Van Gogh Dutch Caramel Vodka
1 Tbsp Unsalted butter, softened
1 Tbsp Brown sugar
1 Tbsp Honey
Pinch Ground Cinnamon
Pinch Ground Cloves
Pinch Nutmeg
Cinnamon Stick

Directions: Add all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix the ingredients together until they are well combined and have formed a batter. Add Ron Abuelo Añejo rum and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.

TAP 357 CAFE AU LAIT
Created by Jonathan Pogash, The Cocktail Guru
1 oz. Tap 357 Canadian Maple Rye Whisky
3/4 oz. Van Gogh Double Espresso Vodka
3 oz. strong-brewed regular drip HOT coffee (please ensure coffee is VERY HOT)
1-1/2 oz. whole milk (or skim milk for “skinny” option)

Directions: Add the Tap 357, Van Gogh Double Espresso, and whole milk to a coffee mug (or hot toddy mug, if available).  Then top off with the HOT coffee, and stir a bit to incorporate all ingredients together. Garnish with fresh whipped cream (or from a canister if you don’t have fresh) laying on top of the drink, with powdered cinnamon & a pinch coffee grinds sprinkled on top.

THE FIRESIDE CHAT
Created by Jonathan Pogash, The Cocktail Guru
3 oz. Espresso Lungo
1½ oz. Van Gogh Double Espresso Vodka
¼ oz. Monin Salted Caramel Syrup
2 oz. Foamed milk

Directions: Pour ingredients in a mug and stir briefly.  Garnish with cloved orange peel.

SAMBUCA CAFE
1-1/2 oz. Molinari Sambuca Extra
2 oz. half & half
1/2 oz. Monin Spicy Chocolate Syrup
Hot coffee

Directions: Combine ingredients in heated coffee cup.  Fill with hot coffee.  Stir to mix.  Garnish with milk foam or whipped cream, cinnamon and chocolate drizzle.

CANADIAN COFFEE
Created by Sue Pietoso, mixologist at Jasna Polana, Princeton, NJ
1-1/4 oz. TAP 357 Canadian Maple Rye Whisky
1/2 oz. Frangelico
1 tsp. Chocolate Syrup
1 tsp. Sugar
Hot Coffee

Directions: Stir ingredients all ingredients together and top with whipped cream drizzled with chocolate syrup.

CAFÉ DE MAYO
2 oz. Van Gogh Double Espresso Vodka
1oz. Chocolate liqueur
1oz. Cinnamon liqueur
2 oz. Fresh brewed coffee

Directions: Add all ingredients to a mug and stir.  Garnish with a cinnamon stick.
 
GOGH DUTCH CAMPFIRE
2 oz. Van Gogh Dutch Chocolate Vodka
4 oz. Hot chocolate
3 Marshmallows, roasted

Directions: Pour vodka into a warm mug and add hot chocolate. Garnish with roasted marshmallows on a skewer or whipped cream. 

MOLINARI CAFFÈ CORRETTO
Coffee or Espresso
Molinari Sambuca Extra

Directions: Pour Molinari Extra into your espresso or coffee and stir to desired sweetness. Enjoy your coffee. Once the coffee or espresso is finished, pour the remainder of the Molinari Extra into the empty cup, swirl to “rinse” and enjoy!