Hot Cocktails
With this cold rainy weather and impending holidays, I think it would be good to get down on some hot cocktails. Who wants a icy cold drink when your fingers are numb?
Here are a few I came up with recently after stopping by Clear Creek Distillary in PDX and tasting their delicious grappa, brandy, and single malt whiskey. I'm also working on one with Rye and Ramazzotti ~ the Ramatoddy ~ which I'll post once I get the recipe right.
Black Berry and Brandy
- 1.75 oz Clear Creek Pot Still Brandy
- .5 oz Black Berry Shrub *see recipe below
- .25 oz Cinnamon Nutmeg Syrup
- .25oz Lemon Juice
- 2.5oz Hot Water
Brandy + Cynar
- 1.5 oz Clear Creek Oregon Pot Still Brandy
- 1/2 oz Cynar
- 1/4 oz Lemon
- 3 oz Hot water
- 1/2 Cinnamon Nutmeg Syrup *see recipe
Direcciones
- - Fill wine glass or snifter with hot water to prime glass, add hot water to 2 cocktail tins let rest and pour out, then add all ingredients to one.
- - Transfer mixture back and forth between tins 3 times to mix.
- - Pour out hot water from glass, then pour in mixture from tin.
- and Bam! you've got yourself a delicious cold weather drink.
- make a 2 to 1 Simple Syrup with brown Sugar
- while syrup is still hot add 1 tsp of cinnamon and nutmeg, put pan back on heat source and stir with a whisk for a minute.
- pour infused syrup into a shallow container and chill in the refrigerator for about an hour so that it thickens.
- Strain syrup through mesh or a shinwa to remove any goopy bits.
- Rinse berries under water, and add to sauce pan on medium-low heat.
- Add 1/2 cup of Apple cider Vinegar
- Add 1 cup of cold water
- Add 1/2 cup of fine Sugar
- Stir frequently and let heat for about an hour while gradually lowering the heat to a simmer (if the liquid starts to dry add small amounts of Water.
- When it tastes right, pour into shallow container and let sit in refrigerator until it thickens.
- Strain through mesh and keep in sealed bottle for use.




