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The Globe and Mail

Fire & ice: Three tasty seasonal drinks

As the temperature drops and winter approaches, put away those G&Ts and dip into darker, richer libations.

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The Hot Apple Pie Ingredients 1 1/2 ounces Calvados (French apple brandy) or regular brandy 1/2 ounce rum (preferably spiced rum) 4 ounces apple juice 1 1/2 ounces fresh lemon juice 1 strip or slice of lemon rind (1 to 2 inches long) 1 teaspoon honey or brown sugar 1 cinnamon stick Method Place all ingredients except lemon slice and cinnamon stick into a pan and warm gently (do not boil). Pour into a mug, preferably one made of clear, heat-resistant glass. Float lemon rind on top and add cinnamon stick as a stir-stick garnish. Serve.

angus fergusson The Globe and Mail

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The Smokin' Toddy Ingredients Lemon wedge 2 or 3 whole cloves 2 ounces single-malt Scotch 1 tablespoon brown sugar 3/4 cup boiling water Method Stud a lemon wedge with two or three whole cloves (piercing the rind side, not the flesh) and set aside. In a large heatproof mug, add 2 ounces of smoky single-malt Scotch, preferably a heavily peated brand from Islay such as Laphroaig, Lagavulin or Ardbeg. Add the brown sugar and fill the mug about 3/4 of the way with boiling water. Stir to dissolve the sugar. Drop in the studded lemon wedge and serve.

angus fergusson The Globe and Mail

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Spicy Mexican Coffee Ingredients 1 cup cold heavy cream 1 ounce Patron XO Caf� 4 to 5 ounces hot brewed coffee 2 teaspoons brown sugar Whipped cream Cayenne powder (optional) Method In a stainless-steel bowl, whip a cup of cold heavy cream with a whisk until it just begins to stiffen but is still a bit runny. Mix 1 ounce Patron XO Caf� (or 1/2 an ounce each of tequila and Kahlua liqueur) with 4 to 5 ounces of hot coffee and 2 teaspoons of brown sugar in a clear glass mug. Gently ladle a few spoonfuls of whipped cream over each serving so that it rests on top in a 1-inch layer. If making just one or two servings, you can simply pour in 1 to 2 ounces of heavy cream over the back of a spoon so that it settles on top. Dust with a very light sprinkling of cayenne powder (optional) and serve.

angus fergusson The Globe and Mail

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