CityEats’ Picks: Winter Cocktails
With the temperature dropping, there’s nothing better than a winter cocktail to warm you up. From a hot toddy to a classic bourbon-spiked cider, here are CityEats’ 10 favorite winter cocktails.
Prado 86 from Green Russell (Denver)In a swanky underground lair in downtown Denver, Green Russell presents the ideal cure for winter chill. The Prado 86 offers the warmth and kicked-up smokiness of Sombra mezcal and black-pepper syrup, balanced with the brightness of fresh-pressed pineapple juice, blood-orange juice and orange liqueur. 960 1280
Lime Light from Luma on Park (Winter Park, FL)Taking full advantage of both citrus and peppermint, Winter Park favorite sipping spot Luma on Park has invented the Lime Light. The drink features a bold combination of wasabi vodka, lime, cucumber, peppermint, lemon and ground red peppercorn that make for a perfectly sweet, spicy and refreshing winter libation. 960 1280
Snowflake from Hyde Bellagio (Las Vegas)Hyde Bellagio’s Snowflake is a delicate and pure drink that packs an icy bite thanks to a splash of liquid nitrogen. Served in a glass “frosted” by freshly fallen coconut “snowflakes” and sweetened with Malibu rum, the cocktail is as delicious to sip as it is to admire. 960 1280
The Old Twelfth Night from South Water Kitchen (Chicago)Chicago’s South Water Kitchen combines potent 101-proof bourbon (Wild Turkey 101), apple brandy, lemon juice and thyme syrup in its The Old Twelfth Night cocktail to create a steaming wintery concoction perfect for combating the winter blues. 960 1280
Hot Chocolate Mark from Top of the Mark (San Francisco)Warm up with this adult hot chocolate, served at Top of the Mark in San Francisco’s iconic InterContinental Mark Hopkins hotel. Made with crème de menthe and peach liqueur, the Hot Chocolate Mark doubles as a cocktail and dessert. Garnished with red chili for an extra kick. 960 1280
Kith and Kin from Cusp Dining and Drinks (La Jolla, CA)Kith and Kin is Old English for “friends and family,” making this cool-weather sipper perfect for entertaining. Created by bartender Nate Howell, this cocktail is packed with seasonal ingredients, including cinnamon-infused pear cordial, yellow Chartreuse, cognac, fresh grapefruit, agave and hot water. 960 1280
The Ginseng Glow from Middle Branch (New York)In China, ginseng is commonly used as a warming agent, so Lucinda Sterling of New York’s Middle Branch decided to take advantage. To make her Ginseng Glow, Sterling combines rum, lime juice and Aperol with ginseng tea powder. 960 1280
pan-fried chickenDid You Know? Fried food is so delicious partly because of 2 flavorsome reactions that occur on the surface of the food: carmelization and maillard reactions. In carmelization, heat converts any sugars on the surface of the food to a deep delicious brown caramel and in maillard reactions, heat causes hundreds of different flavor compounds to form, making a truly mouthwatering mouthful.
Dish 1: Pan-Fried Chicken
Where: Stroud’s, 5410 Northeast Oak Ridge Rd, Kansas City, MO 64119 960 1280
Round Rock DonutsDid You Know? Donuts are said to have originated in 19th century Holland. Back then, they were sweet dough balls fried in pork fat called "oily cakes". Legend has it the modern doughnut was created in 1847 by a Maine sea captain who poked a hole in the middle to ensure even cooking and minimal grease.
Dish 2: Donuts
Where: Round Rock Donuts, 106 W Liberty, Round Rock, TX 78664 960 1280
Salty DogDid You Know? Deep-frying cooks food faster than baking because oil conducts heat much better than the air in a convection oven. When done properly, frying steams food from the inside out, confining the oil to just the outer surface, producing a soft and moist inside with a crunchy outer shell.
Dish 3: Salty Dog
Where: Old Salty Dog, 1601 Ken Thompson Pkwy, Sarasota, FL 34236 960 1280
Chuleta Can CanDid You Know? Deep-frying dates back to ancient Rome. The Roman cookbook Apicius was said to have a deep-fried chicken recipe.
Dish 4: Chuleta Can Can
Where: Raices, Recinto Sur St #315, Viejo San Juan, Puerto Rico 960 1280
Fried CatfishDid You Know? In 1841, the first state fair was held in Syracuse, NY. Since then, these annual events have evolved from simple competitive exhibitions of livestock and baked goods to full-out festivals of family fun and golden fried wonders.
Dish 5: Fried Catfish
Where: California State Fair, 1600 Exposition Blvd, Sacramento, CA 95815 960 1280