Hot Cocktails To Go

Thermos Pouring Into Mug - Warm Cocktails

From tailgating and leaf-peeping to hiking, autumn is all about enjoying the great outdoors. So why should you only be able to drink a hand-crafted cocktail inside?

It just makes no sense to us. We say free your tipples and bring them with you into the cool, crisp fall air. Sure, you could simply fill a flask with a high-octane spirit, but we have a better idea: hot cocktails to go.

To make this mixological daydream a reality, we turned to talented New York bartender and Liquor.com advisor Aisha Sharpe. We challenged her to create two delicious warm drinks that could be made ahead of time, serve a number of people and survive several hours in a Thermos or other insulated container.

Not only was Sharpe up for the challenge, but she also came back to us with a few tasty recipes that we hope will become cold-weather classics. So, try fixing her creative tequila-based Mexican Hot Chocolate and her complex rye whiskey-based Hot Apple Cider. You may never want to go indoors…

Mexican Hot Chocolate

Contributed by Aisha Sharpe

INGREDIENTS:

  • 6 tbsp Unsweetened cocoa powder
  • 3 tbsp Sugar
  • 1 pinch Cayenne pepper (or to taste)
  • 2 pinches Ground allspice
  • .25 tsp Ground cinnamon
  • 3 oz Water
  • 16 oz Whole milk
  • 6 oz Tequila Ocho Añejo

PREPARATION:
In a small saucepan, stir together the cocoa powder, sugar, cayenne, allspice, cinnamon and water until they form a paste. Add the milk and cook, whisking constantly, over medium heat until hot but not boiling. Remove from the heat, stir in the tequila and pour into a Thermos or other insulated container.

Hot Apple Cider

Contributed by Aisha Sharpe

INGREDIENTS:

  • 16 oz Fuji apple juice
  • 1 oz Fresh lemon juice
  • 1.5 oz Agave nectar
  • 3 Cinnamon sticks
  • 5 Green cardamom pods
  • 2 Star anise pods
  • .5 tsp Grated fresh ginger
  • Quarter of a vanilla bean
  • 4 oz Bulleit Rye Whiskey

PREPARATION:
Add all the ingredients except the rye to a small saucepan and cook over low heat, stirring occasionally, for about 15 minutes or until hot. Strain into a Thermos or other insulated container and add the rye.

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