There is little more enjoyable than spending time with friends (and sig oths) and partaking in some theme drinking. In college, we certainly enjoyed “Forties at Four on Fridays” and “Turtlenecks & Boxed Wine.” Along those lines, fall is the perfect time to make a delicious, warm and lightly alcoholic themed beverage for your afternoon gatherings and as you ease into nightfall.
There are only two steps to making this delicious drink if you forgo making your own syrup. Homemade anything tastes better, so we recommend the DIY approach. Plus, you can keep the spare spiced syrup stowed in the fridge for future daiquiris, which of course you’ll have.
2 oz. Denizen Rum
3/4 oz. fresh limejuice
3/4 oz. spiced syrup*
Freshly grated nutmeg
Directions: Combine all ingredients in a shaker with ice. Shake and strain into a cocktail glass.
*Make the Spiced Syrup:
1 part water
1 part sugar
1/4 tablespoon ground nutmeg
1/4 tablespoon ground cinnamon
1/4 tablespoon ground allspice
5 whole cloves (per cup of water)
Directions: Bring the water and spices to a boil in a saucepan. Let the spices diffuse, and lower the heat to medium while stirring in the sugar. Once the sugar is completely dissolved, remove from heat and let cool on stove for about 40 minutes to let the spices settle. Strain the syrup through a chinois strainer or cheese cloth to remove the particles. Keep refrigerated until use. (Recipe courtesy of Denizen Rum)
Wine Not Hook Up? (Mulled Wine)
Envision you’re romancing at a Swedish ski resort while sipping this traditional Nordic drink. If you’re a girl with bare cabinets (not a sexual innuendo here, though it surely sounds like one), you’ll need to stock up on some spices to brew a batch. But not to worry—you’ll be using them again in another recipe.
2 cups orange juice
1 tablespoon ground ginger
1 tablespoon ground allspice
2 cinnamon sticks
6 whole cloves
1 (750-ml) bottle red wine
1/2 cup sugar (or less)
Directions: Pour the orange juice, spices, and wine into a large pot. Heat over warm-to-medium heat for at least 20 minutes, letting the spices meld together. Add sugar to taste; stir while adding to so it dissolves. Optional: Put a few raisins in each mug to evoke your Scandinavian side.
I’ve Scotch You Under My Thumb (Lapsang & Orange Hot Toddy)
A cousin of your basic Hot Toddy—that’s a shot of whisky, brewed tea, honey, cinnamon and lemon juice—this is a smooth, warm bev served in a mug worthy of wrapping both hands around.
1½ oz Scotch Whisky
3 oz hot Lapsang Souchong tea (or another black tea of your choice)
1 teaspoon sugar
Small slice orange peel
Directions: Brew the tea and pour it on top of the other ingredients in a mug. Stir until sugar is dissolved. Add orange peel, stir, and enjoy. (Recipe courtesy of ReadyMade)
Get Me In Cider (Hot Apple Cider)
The undeniable fall classic, it’s sweet and perfectly in season.
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish
Directions: Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.