As the colder months approach, there’s nothing like a warm fall cocktail to end a long day. Check out the impressive step-by-step recipes from Cocktails below, and let mixology genius Klaus St. Rainer walk you through some of the season’s cosiest drinks.
“The template for this hot drink is the classic Tom Collins, which is often confused with the Fizz. In composition the two are almost identical; however, the Fizz is served in a prechilled glass without ice and mixed with a shot of soda, while the Collins is served in a long drink glass and diluted with lots of soda. Gintelligence No. 1 got its name because I discovered quite accidentally how fantastic this renowned concoction tasted warm: a crafty drink to warm you up on cold days in fall and winter. It has an even fuller, stronger flavour if you use Dutch-style gin (Jenever) instead.”
2fl oz (60ml) Tanqueray No. Ten or Dutch-style gin
1fl oz (30ml) fresh lemon juice
¾fl oz (20ml) triple syrup
5 juniper berries
3½ oz (100ml) hot water
Tea cup or miso soup bowl
Heat all the ingredients except for the water in a saucepan or silver pot on the stove and fill with hot water. Place the juniper berries in the teacup and serve the drink in the cup or soup bowl.
“Sake and cranberries are a fantastic combination, particularly if enjoyed warm. However, you need to pay attention to the following: never heat good-quality sake for drinking neat higher than 40-50°C (104-122°F). Only poorer qualities are heated higher because this helps to mask deficiencies in taste and quality. The same applies to mixed drinks with sake, although you can go a little higher with the temperature here.”
¾fl oz (20ml) honey
5 thin slices fresh unpeeled ginger
3½ oz (100ml) Junmai Ginjo sake
2 dashes lemon bitters
1 ¾ fl oz (50ml) cranberry juice
2 cardamom pods
Small saucepan or silver pot
Place the honey and ginger in the pan or pot and press them with a muddler to mingle the flavours. Add the sake, lemon bitters, and cranberry juice and heat gently on the stove, or with the steam nozzle of an espresso machine, to 50-60°C (122-140°F). The best way to control the temperature is with a roasting thermometer. Press down on the cardamom pods, place them in the cup, and strain the drink into the cup.
“Some drinks don’t just taste great, but also work simultaneously as a medicinal home remedy. Ginger, honey, vitamins, and the tried-and-true herbal concoction Chartreuse all help you get back on your feet when you’ve got a cold."
5 thin slices unpeeled fresh ginger
1 barspoon honey
2¾ fl oz (80ml) hot water
¾-1¼ fl oz (20-40ml) green Chartreuse V.E.P.
Press the honey and ginger together in the cup so that the flavours and juice of the ginger combine with the sweetness of the honey. Fill with hot, but not boiling, water. Add green Chartreuse V.E.P. according to taste and drink hot.
Learn the art of mixing perfect drinks with Cocktails, the third "Best Cocktail Book in the World". Klaus St. Rainer, an award-winning expert voted "Bartender of the Year" in 2013, shares 70 cocktail recipes for all the key classics as well as his own signature creations.