Apres ski drankin’ continued…you cannot go wrong with a Hot Toddy; they are delicious. However, I love the idea of incorporating fresh ginger to the mix. -ts
a cup or so of apple cider
1 to 2 ounces of dark liquor (bourbon, whiskey or dark rum)
a drizzle of honey a squeeze of lemon
peeled fresh gingerroot, coarsely chopped- thumb size piece will work mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg – whatever you have on hand)
- Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor).
- Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir. Optional garnishes: cinnamon stick stirrer, lemon slice
No afternoon in the mountains is complete without a classic Irish Coffee. Even if you do not add sugar to your coffee normally, the sugar is needed to make this authentic. I think using Jameson is a must, but I suppose any Irish whiskey will do. -ts
2 teaspoons sugar
1 1/2 ounces Jameson
2/3 cup strong black coffee
1 tablespoon heavy whipping cream
Vanilla extract – 1 or 2 dashes (optional)
- Combine the sugar whiskey, and coffee in a coffee glass. In a small bowl, lightly whisk the cream and a dash of vanilla until slightly frothy.
- Add whipped cream to top of coffee and serve without stirring. If you want to get fancy here is a trick: gently pour the cream onto the back of a spoon resting on the surface of the coffee, so that it floats on top of the coffee.