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Warming Effect
Cold-weather cocktails heat things up
Corina Zappia
Tuesday, February 1st 2005
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photo: Corina Zappia
Gstaad's Winter Martini
A month or two into the winter, we find the initial novelty of snowmen and gingerbread houses wears off, and we're quite ready to trade in the slush for spring. One cold-weather pleasure that's not so easy to give up: winter cocktails. Santa's long gone, but there's still plenty left to toast.
At Gstaad, the minimalist après ski lounge in the Flatiron district, they're drinking a peppermint-spiked winter martini, for $11.
Gstaad's Winter Martini
1¼ oz Absolut Vanilla
1¼ oz white Godiva liqueur
Splash of Peppermint Schnapps
Shake up all the liqueurs in a cocktail shaker, then pour straight up in a martini glass. Finish with a sprinkle of cocoa powder.
Gotta have that gather-round-the-hearth drink. Flatiron Lounge's Hot Apple Brandy, for $12, will do nicely. Make the cider ahead of time, so you always have some on hand.
Flatiron Lounge's Hot Apple Brandy
2 oz Hennessy
¾ oz Tuaca
For the cider:
2 qts apple cider
¼ cup (packed) light brown sugar
2 Cinnamon sticks
½ tsp whole cloves
½ tsp ground cardamom
½ tsp grated nutmeg
Zest of one orange peel
Combine cider, sugar and spices, and orange peel in a pan. Bring to a boil then simmer uncovered 30 minutes. Strain the spices from the mixture.
Fill the mug with mulled cider, then add the Hennessy and Tuaca. Stir, and garnish with a cinnamon stick.
Made with Crème de Mure and garnished with blackberries, you would think the Bramble to be more of a summertime drink; Benjamin Shih of Williamsburg watering hole Sweet Ups, however, finds his $6 version a perfect fall and wintertime comfort.
Sweet Up's Bramble
2 oz Bombay Sapphire Gin
1 oz fresh lemon juice
½ oz simple syrup
Splash of Crème de Mure
Mix the first three ingredients, and pour over the rocks in a 12 oz. old-fashioned tumbler. Float the Crème de Mure on top, and garnish with blackberries, if available.
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