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
El Toro tri-tip BBQDid You Know? The 2 hottest chilis in the world, the Naga Viper and Infinity chilli, were developed in England and are available as a sauces. England is now producing the hottest natural chilli sauces (without added pepper extract) available in the world.
Dish 1: El Toro
Where: Phil’s BBQ, 3750 Sports Arena Blvd, San Diego, CA 92110 960 1280
Fry Sauce” on Pastrami Double Crown BurgerDid You Know? The oldest known condiment is garum, a sauce of fermented fish used by the ancient Romans.
Dish 2: "Fry Sauce" on Pastrami Double Crown Burger
Where: Crown Burgers, 377 East 200 South, Salt Lake City, UT 84111 960 1280
Sicilian Pizza from Spumoni GardenDid You Know? Today, ketchup is one of the most popular condiments in the world. Americans buy over 175 billion bottles every year.
Dish 3: Sicilian Pizza
Where: L&B Spumoni Garden, 2725 86th St, Brooklyn, NY 11223 960 1280
Tiger Sauce on Pit Beef SandwichDid You Know? Famous chef Julia Child once said "sauces are the splendor and the glory of cooking."
Dish 4: Tiger Sauce on Pit Beef Sandwich
Where: CHAPS Charcoal Restaurant, 5801 Pulaski Hwy, Baltimore, MD 21205 960 1280
Peach BBQ SauceDid You Know? Today, over 40 different varieties of peaches are grown in Georgia.
Dish 5: Peach BBQ Sauce
Where: Sweet Potatoes, 6825 Waters Ave, Savannah, GA 31406 960 1280
Voocoo Juice at Angel's BBQDid You Know? In 1912, a pharmacist named Wilbur Scoville devised a method of measuring the intensity of a pepper’s burn. Known as the Scoville scale, it has become the pre-eminent barometer of flaming fare.
Dish 1: Voodoo Juice
Where: Angel's BBQ, 21 W Oglethorpe Ln, Savannah, GA 31401 960 1280
Triple Habanero PieDid You Know? Chile peppers are “hot” because of a substance called capsaicin that triggers the same pain receptors in the brain as actual heat.
Dish 2: Triple Habanero Pie
Where: Flying Pie, 6508 Fairview Ave, Boise, ID 83704 960 1280
Spicy Shrimp from Giovanni Shrimp TruckDid You Know? The ingredients in Chile peppers are chock full of vitamins, ease minor aches and pains and increase blood flow.
Dish 4: Spicy Shrimp
Where: Giovanni's Shrimp Truck, 56-505 Kamehameha Hwy, Kahuku, HI 96731 960 1280
Dish 5: Pasta From Hell
Where: East Coast Grill, 1271 Cambridge St, Cambridge, MA 02139 960 1280
Bahama Mama from Schmidt'sDid You Know? Sausages are some of the earliest amazing eats on record! Early humans developed sausage-making in an effort to preserve meat for future consumption.
Dish 1: Bahama Mamas
Where: Schmidt's, 240 East Kossuth St, Columbus, OH 43216 960 1280
Chili Half Smoke at Ben's Chili BowlDid You Know? The guilty pleasure of sausage is often described as sinful. But legend has it that in 320 ad, the Catholic Church actually declared eating sausage a sin, due to its association with a popular pagan festival.
Dish 2: Chili Half-Smoke Sausage
Where: Ben’s Chili Bowl, 1213 U St NW, Washington, DC 20009 960 1280
Italian Sausage Bomber Sandwich at Campi'sDid You Know? When the Erie Canal opened in 1823, the economy of Rochester exploded, making it one of America’s original boomtowns. Today, Rochester is home to explosive meat sandwiches known as bombers.
Dish 3: Italian Sausage "Bomber" Sandwich
Where: Campi's, 205 Scottsville Rd, Rochester, NY 14611 960 1280
Saddlebag Sausage PancakesDid You Know? Thought to be a direct descendant of the frankfurter of Frankfurt, Germany, hot dogs became enormously popular in 1893 when baseball parks started serving them to fans.
Dish 4: Sausage "Saddlebag" Pancakes
Where: The Buff, 1725 28th St, Boulder, CO 80301 960 1280
Machine Gun Sausage Sandwich at Bruges in Salt Lake CityDid You Know? Up through World War II, sausages were made with water. If not cooked properly under high heat, they exploded - leading the British to nickname the combustible links "bangers."
Dish 5: Machine Gun Sausage Sandwich
Where: Bruges, 336 W Broadway, Salt Lake City, UT 84101 960 1280
Po Boy Sandwich at Hot Sauce WilliamsDid You Know? Sausages can vary by country and region as each incorporates their own local ingredients into the links.
Dish 6: Polish Boy sausage sandwich
Where: Hot Sauce Williams, 7815 Carnegie Ave, Cleveland, OH 44103 960 1280