The months preceding winters are special in many ways. Different religions and cultures across the world celebrate this time of the year for a variety of reasons. It’s a time for bonhomie and conviviality all round, as people gather around tables and fireplaces to partake in meals and drinks. While you get the barbecue fired up, here are some quick drinks to, pun intended, keep your spirits flying high.
Coquito: There are only two circumstances in which creamy milky drinks are permissible—one is ordering Piña Coladas at a beach and the other is when it’s nearing Christmas. Coquito from Puerto Rico is a rich, creamy, comforting drink made with coconut, nutmeg, cinnamon, and rum or bourbon. It’s yummy and feels like holiday season with a hint of the playa.
Bee’s Knees: A mix of gin, honey, and lemon juice, this drink has murky origins, and the simplicity of its recipe has allowed for multiple variations where people dilute the honey or add a spring of fresh herbs instead of lemon peel as the garnish. Either way, this concoction is almost what the doctor (would have possibly) ordered to keep a sore throat at bay.
Appletini: Speaking of doctors, this fruit is prescribed in an adage as the one to keep them at bay. Now, a martini is a daunting drink for even the staunchest of imbibers. An Appletini, on the other hand, is a gentle apéritif. It has little to do with the martini style of a drink even though it borrows the moniker, and nobody seems to mind. Apple Schnapps are usually blended made with vodka and lemon juice to make this drink, but a tinge of fresh apple juice and apple cider vinegar can open up a whole new realm of flavotrs here while also reining in the sweetness.
Sidecar: Another Prohibition-era classic, this mix of cognac, cointreau, and lemon juice dates back to WW1, or maybe even earlier. The original recipe mixed them in equal parts, but more refined and universally accepted versions double the cognac while keeping the other proportions the same. The name’s origin, curious as it is, remains mired in mystery. Some believe it was because the first imbiber arrived in a sidecar, whereas other lore suggests that it came from the name given to the part of drink that was left behind in a shaker after a portion had been poured out. These dregs could often be served in a shot glass on the side, and hence were the sidecar to the main drink. Either way, it’s a great sip of class and history.
Moscow Mule: To talk of the onset of winter and not mention ginger would be remiss. And what better drink to celebrate camaraderie than this one, which was born of a conversation between three friends in Manhattan (and not Moscow, as many may wish to believe), all looking for “the next big gig.” One was selling vodka, another had truckloads of ginger beer, and the third owned a popular bar and restaurant. These styles of drinks are called bucks, and this one came served in a copper mug, which became synonymous with it. Many choose to garnish it with a lemon slice and maybe mint leaves, but I personally favor juliennes of ginger, or, even better, homemade sugar-coated ginger candies.
