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| TIPS & ADVICE |
| Hot Drinks |
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vapors have spread, the bartender may even be surprised to find crowds requesting the same drink, which is just as easy to make in bulk.
Toddies, grogs, and buttered rums are much easier to heat than a glass of brandy, which is best warmed between the palms of your hands. Recipes for these old-time drinks dilute and flavor the alcohol enough to buffer any unpleasant vapors. For this reason, don't waste cognac or single malt scotches on these drinks; any moderate call brand will do the trick.
Although vapors from warm drinks are pleasant, those from hot ones are not. If the alcohol in a toddy is heated too long or poured too soon, the first sip will be a doozy. Unwary imbibers may unexpectedly get a nose full of fire, causing them to choke on that first sip. Be kind to your guest and serve the right amount of alcohol at the proper temperature.
Part of the art in making warm drinks is to maintain the balance between hot and scalding: A drink that's too hot won't be enjoyed, and a lukewarm drink will go unfinished. To avoid this, keep your mixers just short of boiling before adding the liqueur. Coffee and tea should be fresh, and warm milk or cocoa is best steamed before pouring.
When mixing hot drinks with milk, coffee, and/or cocoa, your options are unlimited, so be creative. Almost any cordial will work well in a hot drink. Kahlua, Grand Marnier, and peppermint (or any other) schnapps would be a sweet but soothing addition to warm milk before bed.
Hot mixers quickly go to waste if poured into a cold glass. To heat a glass, simply fill the vessel with hot water and let it sit until the outside is hot to the touch. A thick-walled wine goblet or a brandy snifter with a stem, are elegant glass selections, though a coffee mug can be used. |
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