DID SOMEONE SAY COCKTAILS? KEEP YOUR GUESTS IN FINE SPIRITS WITH THESE SEASONALLY INSPIRED RECIPES—BOTH HOT AND COLD—FROM TWO OF OUR FAVORITE LOCAL PLACES.

fire-cocktails

Photo by Paul Miller

FIRE
Courtesy Fire Lounge at the ART hotel, 1201 Broadway

FIRE’S CRIMSON TEA
INGREDIENTS
1 tea bag Kilogram King Crimson tea
1 ½ ounces Leopold Bros. gin
½ ounce yellow Chartreuse
½ ounce simple syrup
½ ounce lemon juice
½ ounce lemon juice
Lemon flower and star anise for garnish

DIRECTIONS
Steep tea in hot water. Combine gin, Chartreuse, simple syrup and lemon juice into a stemless martini glass. Fill the remainder of the glass with the just-steeped tea. Garnish with lemon flower and star anise.

SMOKED OLD-FASHIONED
INGREDIENTS
2 ½ ounces Peach Street bourbon
½ ounce raw simple syrup
2 dashes Peychauds and orange bitters
Smoked lemon twist for garnish

DIRECTIONS
In a mixing glass, stir bourbon, simple syrup and both bitters with ice. Use a smoking gun to smoke a lemon twist in a snifter glass, covering it with a coaster. Allow lemon twist to absorb smoke in glass. Pour old-fashioned ingredients into a carafe. Remove coaster, place a king cube (or large ice cube) in glass and pour in ingredients from carafe.

ROSEMARY-INFUSED FIRE TODDY
INGREDIENTS
1 ½ ounces Stranahan’s Colorado whiskey
½ ounce freshly squeezed lemon juice
1 barspoon raw sugar
3 lemon wheels
2 rosemary sprigs for garnish

DIRECTIONS
Add bar spoon of raw sugar and half the hot water into Irish coffee glass and stir to dilute sugar. Add lemon wheels and rosemary sprigs. Pour Stranahan’s, lemon juice and remainder of hot water and steep for 2 minutes in the glass, covering it with a small plate.

NOT YOUR KIDS’ HOT CHOCOLATE
INGREDIENTS
1 ½ ounces Woody Creek vodka
Homemade hot chocolate
Whipped cream, Leopold Bros. Rocky Mountain blackberry liqueur and chocolate wheel for garnish

DIRECTIONS
Pour the vodka into a coupe glass. Fill the remainder of the glass with hot chocolate. Garnish with whipped cream. Drizzle Leopold’s blackberry liqueur with back of bar spoon on top of whipped cream for a fancy design. Top with a chocolate wheel.

ice-cocktails

Photo by Paul Miller

ICE
Courtesy Poka Lola Social Club, 1850 Wazee St.

MONTEGO BAY DAIQUIRI
INGREDIENTS
1 ounce Smith & Cross rum
1 ounce Batavia Arrack von Oosten
¾ ounce Demerara syrup
¾ ounce lime juice
3 drops Leopold Bros. Absinthe Verte
Lime wheel for garnish

DIRECTIONS
Combine all ingredients except absinthe into a shaker and shake. “Rinse” chilled cocktail glass with absinthe by tilting the glass so the absinthe coats it entirely, then throw remaining liquid away. Strain ingredients into the glass and garnish with lime wheel.

NEGRONI SODA
INGREDIENTS
1 ounce Campari
1 ounce Carpano Antica vermouth
½ ounce Grand Marnier
¼ ounce Lactart
1 ½ ounces Juniper Dry soda
1 ½ ounces Chantilly cream
Orange peel for garnish

DIRECTIONS
Combine Campari, Carpano Antica, Grand Marnier and Lactart into a shaker. Shake and double strain into a chilled fountain glass with ice. Fill the rest of the glass with juniper soda, top with Chantilly cream and garnish with an orange peel.

TRINIDAD SWIZZLE
INGREDIENTS
1 ounce Plantation pineapple rum
½ ounce Bacardi 8 rum
½ ounce lime juice
¼ ounce Demerara sugar
2-4 mint leaves
6 drops Angostura bitters
Mint sprig for garnish

DIRECTIONS
Combine Plantation rum, Bacardi 8, lime juice, Demerara and 2 mint leaves in a shaker. Shake and double strain into a chilled fountain glass with crushed ice. Top with Angostura bitters, creating a top layer. You can also swizzle or stir in the bitters. Garnish with a mint sprig.

SOCIAL SLING
INGREDIENTS
1 ½ ounces Milagro Reposado tequila
¾ ounce lime juice
½ ounce Benedictine
¼ ounce pineapple gum syrup
¼ ounce POM Wonderful pomegranate juice
⅓ ounce banana liqueur
3 drops chili and lime bitters
Luxardo Maraschino cherry wrapped in a lime wheel for garnish

DIRECTIONS
Combine all ingredients in a cocktail shaker, shake and double strain into a Collins glass with ice. Garnish with cherry and lime wheel.