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
amazing-eats_ss_bbq_003Did You Know? The delicious tradition of BBQ arose in the early 1500s when Spanish explorers introduced pigs to the native populations of Florida. In turn, native Americans taught Europeans a grilling technique they called "barabicu", meaning "sacred fire pit."
Dish 1: Dry-Rub Ribs
Where: Rendezvous, 52 S 2nd St, Memphis, TN 38103 960 1280
amazing-eats_ss_bbq_006Did You Know? Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method.
Dish 2: Big Ben BBQ Platter
Where: Pappy’s Smokehouse, 3106 Olive St, Saint Louis, MO 63103 960 1280
amazing-eats_ss_bbq_004Did You Know? Most barbeque joints serve up two kinds of ribs: baby back and spare. Spare ribs, the larger and flatter of the two, come from the belly side of the pig. Baby back ribs, smaller, curvier and meatier, are what’s between the spare rib and the spine.
Dish 3: Baby Back Ribs
Where: Henry’s Hi-Life, 301 West St John St, San Jose, CA 95110 960 1280
amazing-eats_ss_bbq_001Did You Know? In the pre-Civil War period, Southerners ate, on average, 5-lbs. of pork for every 1-lb. of beef.
Dish 5: BBQ Ribs
Where: Buz n Ned’s, 1119 North Blvd, Richmond, VA 23230 960 1280
amazing-eats_ss_bbq_005Did You Know? One of the challenges of grilling chicken is getting the breasts, thighs, legs and wings so they are all cooked perfectly.
Dish 6: BBQ Chicken Dinner
Where: The Brick Pit, 5456 Old Shell Rd, Mobile, AL 36608 960 1280