While my cravings for winter ice cream may be a bit unconventional, it’s clear I’m not the only one who likes to embrace the cold weather. Seasonal watering holes have been popping up all over the country; like Igloo Bar, a temporal Eskimo den situated rinkside at Rockefeller Center and serving “ice melter” cocktails to skaters and spectators.
On a recent visit to Toronto, Canada, I visited the Drake Hotel’s “climate-defiant” rooftop bar, complete with live campfire and cozy blankets to snuggle while sipping your Scorched Marshmallow and Frangelico Hot Chocolate.
Even desert dwellers are hopping on the one horse open sleigh. At Minus5 Ice Lounge in Las Vegas everything from the glasses to the bar stools are sculpted from ice.
Whether you fire up the grill and sip hot toddies on the patio in January or chisel your very own ice bar, serve these winter warmers at your next gathering and give the cold a nice big bear hug.
Orange and Cherry Glogg
Serves 4 to 6
This mulled wine is a ski chalet classic. Think hot cider meets sangria.
1 cup frozen cherries
Zest of 1 orange
1/4 cup sugar
750 ml bottle dry red wine,
2 whole star anise
¼ cup orange liqueur
In a medium bowl, stir together, cherries, orange zest and sugar. Let stand until thawed, about 10 minutes. In a medium pot, bring wine and star anise to a simmer over medium-high heat, stir in cherry mixture and cook over medium-low heat for 10 minutes. Remove from the heat, stir in orange liqueur and discard the star anise. Serve warm in mugs.
The Gingerbread Man
Makes 1 Martini
1 ounce ginger vodka
1 ounce vanilla cognac
1 ounce simple syrup
Cinnamon sugar for the rim
1. Chill a martini glass. Place cinnamon sugar in a shallow dish. When ready to mix drink, use a damp towel to moisten the rim of the glass, then invert into the sugar to coat the rim.
2. Combine vodka, cognac and simple syrup in a cocktail shaker with ice. Shake vigorously and pour into prepared martini glass.
Hot Buttered Rum with Bourbon Crème
1 to 2 tablespoons bourbon
½ teaspoon vanilla extract
¼ cup sour cream
8 ounces dark rum
6 ounces water
1/3 cup light brown sugar
¼ teaspoon ground nutmeg
4 tablespoons salted butter, cold, cubed
- In a small bowl, stir to combine bourbon, vanilla and sour cream; refrigerate bourbon crème until ready to serve.
- In a medium saucepot, combine rum, water, sugar and nutmeg and bring to a boil over medium-high heat, whisking to dissolve sugar.
- Meanwhile, place a tablespoon of cold butter into each of 4 mugs. Divide hot rum mixture between the mugs and finish with a shot of bourbon crème.
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