Flavor Trends, Strategies and Solutions for Menu Development

Warming Up Winter Creative takes on classic cold-weather cocktails

Building on the basics of beloved classics like Irish coffee presents a safe approach to signature cold-weather creations.

Nothing warms the cockles like a hot buttered rum, Irish coffee or mulled wine. As the temperatures drop, opportunities arise to upgrade the classics, employing on-trend flavor and formatting touches. Here are eight versions that turn up the heat on cold-weather classics:

Hot Buttered Rum: Spiced butter batter, Plantation OFTD rum, port, fennel whipped cream
—Call, Denver

The Anvil Irish Coffee: Jameson Black Barrel Irish whiskey, Greenway Baragwi Thimu Kenyan coffee, brown sugar, Benedictine cream
—Anvil Bar & Refuge, Houston

A.B.I.: Grand Ten South Boston Irish whiskey, Boston Harbor Distillery’s Maple Cream, coffee, mole bitters
—Temple Bar, Cambridge, Mass.

Sweater Vest: Rye, sweet potato, maple, Meletti, Ancho Reyes, lemon, smoked marshmallow foam
—Blyth & Burrows, Portland, Maine

Architects and Kings: Rittenhouse rye, luxardo amaro, apple brandy, demerara syrup, Angostura bitters, hot coffee
—Sable Kitchen & Bar, Chicago

Clay Pigeons: MiddleState coffee, Maryland rye, Benedictine, banana, toasted cream
—Death & Co., Denver

Snuggle Juice: Stolen rum, Amaro Nonino, cider, caramel
—Lookout Rooftop’s Igloo Bar, Boston

Hot Chocolate: Fernet Branca, Green Chartreuse, Angostura marshmallows
—Winter House at The St. Regis, Aspen, Colo.

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