Well if you’re reading these lines that must mean that you found my last entry intriguing enough to come back and try some new cocktails to soothe the head and make your insides all cozy. Without further adieu, here’s the second installment, ready for your drinking pleasure.

Rum-laced Cider

• 1 ½ oz Coruba Dark Rum ($14.99)
• 1 ½ oz Sailor Jerry’s Spiced Navy Rum ($16.99)
• Hot apple cider

Pour your rums into a Brandy snifter and top with cider, then float a pat of butter on top and dust with cinnamon and/or nutmeg. There’s a pleasant continuum in this cocktail with the deep molasses flavors of the Dark Rum flowing into the Spiced Rum transitioning finally into the spiced notes of the apple cider. The butter on top ties everything together and makes the drink completely rich. Imbibe this one and melt away.

Hot Chocolate Stinger

• ¾ oz Park VS Cognac ($29.99)
• ¾ oz Tempus Fugit Crème de Menthe Blanc ($33.99)
• 4 oz hot cocoa

Stir together the Cognac and Crème de Menthe into a large coffee mug and then pour in your hot cocoa. Top with whipped cream and dust with cocoa powder. Best. Hot. Chocolate. Ever.

Brotherly Love

• 1 ½ oz Damrak Amsterdam Gin ($19.89)
• ¾ oz Licor 43 Cuarenta y Tres ($22.99)
• ¾ oz simple syrup
• 4 oz steamed milk
• Garnish with fresh ground nutmeg

Whoa! Whoa! Calm down there, friend. I know why you’re recoiling in abject terror. You don’t even want to think about this combo of ingredients, do you? You’re afraid that simply looking at the above list will haunt your dreams for nights to come, but hear me out. Milk used to be a totally commonplace ingredient in many a vintage cocktail. Take Rum Milk Punch, for instance. But I still understand that the idea of combining milk with Gin of all things could seem like a challenge to your very moral fiber. But give this a chance. It’s tasty, I promise. Pour the Gin, Liqueur, and simple syrup into a toddy glass or mug and stir. Steam your milk (this doesn’t require a home espresso machine; you can heat up the milk in a saucepan on medium high while whisking), add milk to the toddy mixture, and make sure to give the whole concoction a quick stir once everything’s together in the glass. Finally, grate some nutmeg on top. Aromatically, you get swept up in scents of sweet cream, flowers, and spice. On the palate, the creaminess gives way to nuttiness, some citrus, and a surprisingly docile juniper note. The steamed milk carries everything on a frothy, cloudy texture. This beverage is sweet yet sophisticated, and it drinks like a foamy latte from another planet.

Canadian Rye Punch

• 1 bottle Hirsch Selection 3 Year Canadian Rye Whisky ($24.99)
• Lemon peel from 4 lemons (as little pith as possible)
• ¾ cup Demerara sugar
• 1 quart boiling water

Remove the peel from the four lemons. Use a vegetable peeler or similar device in order to get as little of the pith as possible (lemon juice would make the punch too sour, getting too much pith will turn things rather bitter, but the fresh and zesty peel will be just right). Use 1 cup of your boiling water to rinse out a large earthenware jug, bowl, or carafe, which will simultaneously clean and warm up the vessel. Dump out the water then put your sugar and the lemon peel into the container and then add another cup of the boiling water, stirring until the sugar is pretty much dissolved. Pour in the bottle of Hirsch Canadian Rye and finally add the rest of the boiling water and stir. Serve your Whisky punch in mugs or small wine glasses and grate a little fresh nutmeg (or other winter-friendly spice) over the top.

There you have it. These ought to last you until February or March or whenever it starts to warm up around here. That’s when you can turn your attentions back to Mai Tai’s, Margaritas, and summery drinks that have tiny, colorful umbrellas floating in them. Until then, stay thirsty and stay warm!

Neal F., Beltramo’s Spirits Staff

Good Night Tea

• ¾ oz Gran Gala Orange Liqueur  ($20.99)

• ¾ oz Lazzaroni Amaretto Liqueur ($22.99)

• Mango Green Tea

• Orange wheel for garnish

While you steep your tea in a mug (or make a larger amount in a pitcher if you have guests or know you’ll want seconds), pour the Gran Gala and Lazzaroni into a Brandy snifter. When your tea is hot and ready, pour it over the Liqueurs in the snifter and then place the wheel of orange inside to float on the liquid’s surface. The Liqueurs and the citrus create a swirl of interesting and delicious flavors, but the tea keeps everything soothing and relaxing. Definitely one to curl up on the couch with on a cold, dark night. Try switching up your tea choice for a different twist of flavor each time you have this.

In particular, I’ve found that a Chamomile Citrus or Peach Oolong tea make pitch perfect versions of this drink.

Gin Toddy

• 3 oz Leopold Brothers Navy Strength American Gin 114 Proof ($46.99)

• 1 oz lemon juice

• 5 oz boiling water

• 1 tsp sugar Well, the assembly of this little number is easy enough, and familiar to most individuals.

Toddies are a classic cold-time cocktail, but this one makes use of Gin as opposed to the more traditional Rum or Whisky fair. Place the Gin, lemon juice, and sugar into a toddy glass or a mug, and then pour the hot water over it, melting the sugar and melding all the flavors together. Give it a stir and you’ll instantly get hit by the full aromatics of this beverage. The citrus and juniper flavors burst from the glass and cut through the winter ice.

Bishop

• 1 bottle Quinta do Infantado NV Ruby Port  ($17.99)

• 1 cup water

• 2 oz sugar

• 1 ½ oz lemon juice

• 1 navel orange

• (at least) 8 whole cloves

You’ll need a little bit of prep time with this one, but any guests you have over for your winter shindig will thank you for the extra time expenditure. Stab the cloves into the orange, then place it on a baking sheet and put it into an oven preheated to 350 degrees and cook until the skin is lightly toasted (approximately 60 minutes). Remove from the oven and let it cool down a little. Pour the Port and water into a large saucepan and bring to a simmer, then add the sugar and lemon juice and stir. Cut the now room-temperature orange into chunks and add the pieces and any leaking juices into the saucepan for the flavors to meld. To serve to your partygoers, ladle the Bishop into small mugs so the drink stays warm.

Winter Julep

• 1 ½ oz Larceny Bourbon  ($23.99)

• Peppermint tea

• 1 tsp dark brown sugar

• Mint sprig

The classic Kentucky summer cocktail standby gets a renovation here, making it perfect for any winter night in which you happen to have a sweet tooth and a craving for mint too. This drink also picks up a distinct twist from the change to brown sugar, instead of the white or powdered sugar used to make the summer mint julep. Larceny is one of the newest wheated Bourbons out on the scene right now and it has a full flavor, but remains especially smooth so it pairs quite well with the flavors of mint and brown sugar. This is my favorite cocktail currently, which makes sense with Whiskey and mint being two of my favorite things in this fine world. The mint and Bourbon combine to a nice spiciness, and the mint keeps the drink refreshing despite it being hot and sweet.

And now it seems like I’ve run out of blog space before I’ve run out of cocktails. But I guess that’s alright because the winter is a few months long, so we’ll probably all need a few more drinks to help us all get through the darker days. Stay tuned for part two where we’ll keep things cozy and show you some more uncommon hot cocktails.

Neal F., Beltramo’s Spirits Staff

Lillet Blanc ($15.99):  Delightfull, delicate and elegent, aromas of orange rind and apricot with subltle honeysuckle tones. The finish has a slight bitter kick to it, owing to the quinine that is part of this drinks heritage.

Carpano Antica Formula ($27.99): Intriguing, dark and rich, a cornucopia of fruit and herbs. Orange, mint, clove and black treacle with an edge, quite unique, utterly delicious.

St. Germain Elderflower Liqueur ($31.98): Exquisite, haunting. A perfect balance of sweetness, alcohol and acidity. Grapefruit, pears and fresh flowers, this is quite simply delicious.

Ricard ($27.79): The jewel of Marseilles. Licorice and anise, floral and fragrant. A thirst quencher bar no other. 

Delamotte NV Champagne ($34.99) Dry. The nose reveals crisp apple and lemon, the palette  has a hint of almond and ginger with a bright mineral, chalky finish. 

Lustau Fino, Jarana Solera ($14.99): Considered by many to be the ultimate Aperitif. The wine opens with an aroma  of pecan and brazil nuts, there is a hint of ripe apple and vanilla, with a lush lingering finish.

James D-B, Beltramo’s Wine Consultant

Since I happen to be a multimillionaire with my own plane, I gathered together a couple of my Beltramo’s cohorts for a trip down south to sunnier climes. I wanted a taste of the tropics to escape this grey season. “Taste,” I thought, “hey, that might be what I need: some potent concoction to cure what ails me and otherwise change my frame of mind.” Though, now I had to decide what could be the perfect beverage for countering Seasonal Affective Disorder. I figured that this would best be pondered in-flight while my disposition brightened. Rick, Mike J, and I boarded my super jet, the Rangpur Runner, and by the time the plane took off we were feeling better already.

We touched down in the Bahamas only a sentence or so later bristling with excitement. “Gin,” I yelled as we got off the plane! My companions stared at me as my non sequitur hung in the humid air. Rick yelled back, “Rummy,” because he thought we would be playing cards all weekend, and since Mike J was hungry he heard us say, “In Tummy,” and began walking toward the restaurant across the street from the airport. Since the restaurant in question had a bar, I followed after Mike and along the way I tried to explain my idea for our trip, the theme, the raison d’etre for the vacay, if you will. “Gin,” I repeated. “I want something a little exotic. Something bright and fresh and herbaceous to bring a little summer into the winter.” My compatriots agreed whole-heartedly without any need to mull it over. Mike J decreed that we should call our holiday Gin-uary and we should take turns picking a gin-based drink to imbibe each day. This seemed like a high-quality, high-proof undertaking, and we shook hands as we stepped into the bar.

On entry, the bartender shot us a sideways glance (a gesture I always appreciate), and Rick told her, “It’s Gin-uary and we would like some Gin.” The bartender smirked saying, “Your pun’s off. We’re past January. It’s a month late and your joke’s gone bad.” I replied that it’s February, which still ends in –uary, so it’s close enough. We sat down on the stools at the brass rail in front of our new hostess as she polished glassware, no doubt waiting for the usuals to stroll in as the day wore on. After a moment of silence caused by the effects of jetlag and the near-oppressive heat, Mike J asked, “And so who goes first? Who picks the cocktail of the day?” I decided that since the mess had been my idea to begin with that I should bite the bullet and take first crack. “Get us a round of Elder Gin Germainy Yummy Lime Drinks,” I boldly announced. Rick, Mike, and the bartender stared at me. “Not catchy enough,” I asked? Rick looked down at the surface of the bar, shaking his head softly and said, “No.” “Okay then. I’m not great at coming up with drink names, so just mix me up

• 3oz Distillery 209 Gin
• 5oz Tonic water
• Splash St. Germain Elderflower Liqueur
• Lime wedge

Combine the Gin and tonic water in a highball glass, pouring over ice, then add splash of St. Germain and garnish with lime.

Mike took a sip, smacked his lips, and said, “You should just call it an ‘Elder Fizz,’ or a ‘Juniper and Germain,’ but aside from your inability to come up with snappy names this tastes great. The Distillery 209 Gin has a real bright flavor, with citrus notes that pop with the tonic and lime. Then you have the St. Germain that has some honey sweetness, a little more citrus flavor, and a slight floral character that blends well with the herbal character of the Gin.”

Rick Clay came to the bar the next day fully prepared. He provided us with our Gin Map (safer to travel on foot), which oriented the many types of gin we would visit.

He also came prepared with our second drink. My beverage made use of the Modern style of Gin, and so Rick wanted to take the flavors back to Europe with a taste of London Dry for his drink, The Clay Rickey.

• 3oz Broker’s London Dry Gin
• 1oz Mathilde Framboise
• ½oz Lime juice
• Soda water

Combine the Gin, Framboise and Lime juice in a shaker. Stir ingredients then pour into a rocks glass filled with ice, top with soda.

Rick informed us that the Broker’s Gin distillery, located near Birmingham, England, is over 200 years old and previously had been a brewery. The distillery conversion came when owners found that gin-making had become more profitable than making beer. The distillery only uses pot stills, which is less efficient than column stills, but better for infusing the gin with the botanicals.

There were so many aromas and flavors I didn’t know quite where to begin. “I get scents of Juniper and cassia bark along with citrus bursting from the glass” I said. “And a wonderful viscous texture is the first sensation I get followed by a refreshing mixture of licorice, juniper, and citrus with hints of nutmeg and cinnamon forging through the palate leaving a warm and fuzzy tingling on the lips and tongue. A hint of juniper lingers as I pull my glass away. Ah.”

The third day meant that it was Mike’s turn, and he pulled out a little gem he called The Demeanor.

• 1oz Hayman’s Old Tom Gin
• 1oz Dolin Dry Vermouth
• ½oz Rothman and Winter Crème De Violette
• Dash Orange Bitters

Stir over ice and strain into a Martini glass and enjoy.

“Old Tom Gin is a sweeter style of gin that was popular in the 18th and 19th century when sugar became a hotly traded commodity in parts of Europe,” Mike told Rick and I. “Everyone who could afford it wanted sugar in their spirits and cocktails, so Old Tom Gin became the cornerstone to numerous classic Gin-based cocktail recipes. What it brings to a mixed drink is a certain balance and nuance because of the unique combination of the sweetness with its intensive botanicals. Hayman Distillers also happens to be the oldest family-owned Gin distillery in England, still under the watchful supervision of Christopher Hayman using an old recipe from the family archives.”

On the fourth day, Rick wanted to take another swing at our Gin roulette game so he asked our bartender to whip up a round of Pink Gin cocktails.

• 2½oz Plymouth Gin
• 2 Dash Angostura Bitters
• Garnish with Lemon zest

Fill mixing glass with ice then add the Plymouth Gin and Angostura Bitters. Stir until chilled, strain into a (frozen) Martini glass. Add the garnish and enjoy.

Rick gave us the skinny: “Originating from the city of Plymouth in the southwest corner of England, Plymouth Gin is its own protected style of the spirit. Plymouth Gin has used the same small and unique blend of seven botanicals since 1793, infusing them into pure grain alcohol and the local Dartmoor water at the oldest working distillery in England, the Black Friars Distillery. What’s great about the Pink Gin is that it has great flavors, none of which are masked in this eloquently simple drink recipe. Plymouth Gin has a perfect balance of flavors from the botanicals, especially with the notes of lemon, juniper, and a certain earthiness. The Bitters and the Lemon zest make the Gin sing. Everything is right in your face and the finish is long and dry!”

I took a little inspiration from Rick’s choice for my next pick the following day. I liked his Plymouth Gin angle and decided to run with it. At first I thought I wanted a Sloe Gin Fizz, but I decided I needed something more creative and thought-provoking to bring to Mike and Rick. I went with The Wibble.

• 1oz Plymouth Sloe Gin
• 1oz Plymouth Gin
• 1oz Grapefruit juice
• ½oz Lemon juice
• Dash Syrup de gomme

Fill mixing glass with ice, add Plymouth Sloe Gin, Plymouth Gin, grapefruit and lemon juices, and syrup de gomme. Shake well and strain into a Martini glass.

“Combining Sloe Berries and Gin is about as English as fish’n’chips,” Rick stated. “Plymouth’s recipe goes back to 1883. In their process, Sloe berries are steeped in Plymouth Gin with a little sugar in a process that takes about four months. The berries have a unique flavor and have a nice dry acidity, melding well with the citrus juices in this drink. This has great, deep flavors and an alluring color too.”

It was the last day of our stay. We had to finish boldly. The bartender suggested to Mike that he go “old school” and he immediately started break dancing. The bartender cut the room’s tunes as quickly as she could and said, “I meant you should take it back to Amsterdam. Order a drink that incorporates Genever.” Then she showed us what she had in mind by mixing us all some Dutch Trade Winds.

• 2oz Boomsma Jonge Genever Gin
• ½oz Senior Orange Curacao liqueur
• ½oz Lemon juice
• 1 tsp Simple Syrup

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass.

I immediately loved this drink because of how different the Genever made the cocktail taste compared to the others we had earlier that week. Luckily, I also had the lowdown on what made the taste so special. “Genever is such a cool style of Gin because it contains some amount of “malt wine,” meaning that the grain mash for the basis of the Genever has a lot of barley. Boomsma uses a high percentage of this malt wine for their Genever, resulting in a spirit that’s especially robust and flavorful. They double distill to get a delicate smoothness without losing the flavor of the barley and then they infuse the spirit so it has a light juniper berry aroma and taste. This drink ends up crisp, sour, and sweet with a subtle perfume and something I just can’t put my finger on.”

The week ended on a high note and our vacation to Gin-topia had been an utter success. I felt refreshed, reinvigorated, and I was ready to face anything that California wanted to throw at me. Mike, Rick, and I gave one final farewell to our wonderful hostess, the bartender we found out was named Diana, and we boarded the Rangpur Runner to head back Beltramo’s way.

Rick C., Beltramo’s Spirits Buyer and Neal. F., Beltramo’s Spirits Staff