Grape Spirit Cold Toddy (Original Recipe)

The idea behind this drink was to make the classic holiday hot cocktail with all of its fruity and spicy flavors in a cold form so it is easier to drink quickly. Unusually, I stuck with mostly grape spirits for the base and additional flavors, the one exception being MurLarkey orange whiskey, which comes across like a fruity orange peel and vanilla spice spirit.

But a neutral pisco, ginger brandy and Porto Morgado made this holiday cocktail as much about the juice of the grape as it was about apples and citrus. The spice combination on top was very important, including grated cinnamon, nutmeg, clove and anise.

• 1 oz. MurLarkey orange whiskey
• 1 oz. Capel pisco
• 1 oz. apple cider
• 1/2 oz. lemon juice
  
• 1/2 oz. ginger brandy
• 1/2 oz. honey syrup
• 1/4 oz. Porto Morgado
• cinnamon stick
• anise pod
• lemon twist
• grated nutmeg, clove and cinnamon

Combine liquid ingredients in a shaker with ice. Shake and strain into an Old Fashioned glass full of crushed ice. twist lemon zest over the glass and drop it in. Grate spices and garnish with the cinnamon stic and the anise pod.

 

Philadelphia Scotsman

 

Just by the name, I can tell that this was a Philly dive bar special somewhere. I'm making fun of this cocktail a little, because I'd hope that a Scotsman would be more discerning, but I know that many are not. 

Anyway, it isn't that I didn't like this cocktail--I just feel like I did a disservice to this particular drink. Ingredients count, and I used a cheap port that tasted like fortified concord grape wine. That's not the ruby color this drink deserves, nor is it the right flavor. I think that the point of apple brandy and port was to give the cocktail a kind of apple cider flavor, which often can be achieved with orange juice. Instead, it tasted like grape popsicle. 

I will soon rectify this recipe, though I'm not sure I'll go for a reprisal anytime soon. Just a word to the wise, ingredients count for a lot. I was two out of three on this one with fresh squeezed orange juice and Laird's Applejack 86.

• 1 oz. apple brandy (Laird's Applejack 86 used)
• 1 oz. ruby port (Taylor port not recommended)
• 1 oz. orange juice
• club soda
• orange zest

Combine apple brandy, port and orange juice in a shake with ice. Shake and strain into a Collins glass full of fresh ice. Top with soda and stir gently. Garnish with a twist of orange zest.

Port Milk Punch

Another winter cocktail in the vein of "everything can be made into a Milk Punch" category. Port makes for a very sweet Milk Punch and its rich grape nature lends itself well to a holiday spiced milk. It isn't as strong as brandy, bourbon, whiskey and gin.

You'll want to up the dusting of nutmeg on top if you like stronger tasting milk punch. The heat of the ground nutmeg really does a lot to give the drink that swooning winter spice warmth that you are looking for from the liquor, but which it doesn't always provide.

• 3 oz. ruby port (Sandeman used)
• 1 cup or 8 oz. of milk
• 1 tsp. sugar
• grated nutmeg

Combine all ingredients except nutmeg in a shaker with ice. Shake and strain into a chilled Collins glass. Grate nutmeg on top. 

Negus Punch

The term "Negus" is archaic and refers to Ethiopian royalty back at a time in Europe when Ethiopia represented the exotic. And you can see why this royal hot punch is equated with the "Orient" with its use of cinnamon, clove, allspice and nutmeg. It is certainly a treat fit for a king.

The recipe in the New York Bartender's Guide circa 1997 serves 10 to 12, but this is not an especially strong punch and really just extends a single bottle of ruby port into hot water diluted portions. Much better is the mix of spices and the presentation of making the punch in a pitcher as the directions state.

You can, of course make a single serving following a scaled down version of the recipe. Do this with 4 oz. of port, 2 cloves, one lemon twist, 1/2 allspice grated, 1 cinnamon stick and more sugar than you think. Keep the water portion under half a cup.

• 1 bottle ruby port
• zest of one whole lemon
• 1/2 oz. lemon juice
• 8 sugar cubes
• 1 whole crushed nutmeg
• 7 whole cloves
• 1/2 tsp. ground allspice
• boiling water 

Put lemon zest, spices and sugar in a large pitcher. Add enough boiling water to dissolve the sugar while stirring. Add the port and stir well, you may wish to keep the mixture warm to allow for the spices to mull. Just before serving add 2 cups of boiling water. Serve in heat-resistant punch mugs or coffee mugs.

Coffee Cocktail

This is another one of those misleading cocktails like the Chocolate Cocktail. Both are port and brandy drinks. In this case, I opted for American brandy. The topping of this misleadingly non-caffeinated drink is nutmeg sprinkles, not coffee, and there is no yellow Chartreuse.

What there is, however is an egg yolk. Good for texture and thickness. Don't over-ice this cocktail in the blender. It stands up nicely like a smoothie if you don't. You'll freeze the egg white, however, with too much ice.

• 3 oz. ruby port
• 1 oz. brandy (Christian Brothers VSOP used)
• 2-3 dashes white Curacao
• 1 egg yolk 
• 1/2 tsp. sugar
• grated nutmeg

Combine all ingredients except nutmeg with light ice in a blender. Blend until smooth. Pour into a chilled wine glass and sprinkle with nutmeg. 

Tempter Cocktail

Satan is known as the "Great Tempter," and this cocktail, a nearly black looking cocktail made with port and apricot brandy, looks like something you'd see Satan drinking. It's not a stretch to equate this drink with the Devil. Ruby port appears in many of the "Devil family" of drinks because it adds a bloody appearance to the cocktail. This one is by far the most sumptuous, very sweet and strong.

• 1 1/2 oz. apricot brandy
• 2 oz. ruby port

 Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.