Posted November 8, 2016

4 Hot Chocolate Cocktails for Winter

Eat + Drink CHI

By now there’s no disputing that Chicago knows a thing or two about baseball (hello #WorldSeries winners). Whether you’re pilgrimaging to Wrigley Field or just hitting up Lake Shore, be prepared for CHI-city’s frosty temps. The quick fix? Scoot over to Sable Kitchen & Bar, where the bev team knows a thing or two about boozy ways to keep toasty–including one of our favorites, hot chocolate.

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Little Italy
Bartender Meredith Barry

For the cocktail:

  • 1 oz. Nonino Grappa
  • 0.5 oz. Pierre Ferrand 1840 Original Formula Cognac
  • 0.75 oz. génépi
  • 0.25 oz. creme de cacao
  • A teaspoon of cinnamon-infused Demerara sugar
  • A dash of chocolate bitters
  • Hot coffee
  • Whipped cream, for garnish

Directions:

  1. Combine liqueurs in a heat-proof glass. One mixed, fill to the top with hot coffee.
  2. Top with whipped cream and serve immediately.

Good Luck and Goodnight
Head Bartender Mike Jones

For the cocktail:

  • 2 oz. rye
  • 0.5 oz. Carpano Antica Formula Vermouth
  • 0.5 oz. Amaro di Angostura
  • 0.25 oz. creme de cacao
  • 2 dashes of Jamaican bitters
  • Hot coffee
  • Whipped cream, for garnish

Directions:

  1. Combine liqueurs in a heat-proof glass. One mixed, fill to the top with hot coffee.
  2. Top with whipped cream and serve immediately.

Lock, Stock and Two Smoking Barrels
Bartender Anton Valkov

Lock, Stock and Two Smoking Barrels
For the cocktail:

  • 1 oz. Pierre Ferrand 1840 Original Formula Cognac
  • 1 oz. High West Distillery Double Rye
  • 1 oz. Carpano Antica Formula Vermouth
  • 1/8 oz. Benedictine
  • 0.5 oz. white creme de cacao
  • Hot coffee
  • Whipped cream, for garnish
  • Whole nutmeg, for grating

Directions:

  1. Combine liqueurs in a heat-proof glass. One mixed, fill to the top with hot coffee.
  2. Top with whipped cream and grated nutmeg. Serve immediately.

White as Winter
Bartender Patrick Natola

For the cocktail:

  • 1.5 oz. bourbon
  • 0.5 oz. dark creme de cacao
  • 0.5 oz. Amaro Montenegro
  • 1 Tbsp. Demerara sugar
  • 1.5 oz. heavy cream

Directions:

  1. Combine all ingredients and steam together.
  2. Serve immediately in a heat-proof glass.

Kimpton-Cocktails-150.jpgAnd, last but not least, a shout out to chai tea aficionados. This one’s for you.

Chai Tea Cocktail

For the chai tea (makes 2 cups):

  • A loose 1/2 oz. of Mighty Leaf Bombay Chai
  • 11 oz. water
  • 2 Tbsp. brown sugar
  • 5 oz. whole milk, coconut milk or almond milk

Directions for the chai tea:

  1. In a medium saucepan, bring the water to a boil. Remove from heat and add the tea. Steep for 5
    minutes.
  2. Strain the tea, and return the liquid to the saucepan. Return to a boil, and stir
    in the milk and brown sugar until fully incorporated.

For the cocktail:

  • 4-6 oz. hot chai tea (depending on the glassware size)
  • 1 oz. rum or bourbon
  • Whole star anise or ground cinnamon, for garnish

Directions for the cocktail:

  1. Combine ingredients in a heat proof glass.
  2. Garnish with star anise or ground cinnamon.

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2 Comments

  1. gary triche says:

    we stayed at the Denver Monaco, the hot chocolate available mornings in lobby was perfect — could you share the recipe, please? Thanks!