From our December 2016 issue.
Tequila Toddy
Trey Hughes, bar manager at Portland Hunt + Alpine Club
What I love about this is it’s a real winter warmer that is easy to make at home and can be made in large batches as well. It’s a fun twist on a classic toddy and tastes pretty great!
Makes one cocktail
1½ ounces añejo tequila
¾ ounce lemon juice
¾ ounce agave nectar
2 dashes mole bitters
3 ounces hot water
Mix ingredients together in a warmed mug. Garnish with a cinnamon stick and a lemon twist.
Poached Pear–Rosemary Rum
Jessica Duffy, co-owner with husband Patrick of Rockport’s 18 Central Oyster Bar & Grill
You’ve got enough to do during the holidays, so I created a holiday cocktail that borrows from the poached-pear recipe you’re making for dessert. That way, you don’t have to go out and buy stuff just for cocktails.
For the poached pears:
1 dozen Bosc pears, peeled, halved, and core and seeds removed
¼ cup grated fresh ginger
freshly squeezed juice of 1 large orange
freshly squeezed juice of 1 large lemon
1 vanilla bean
2 star arise
a few allspice cloves
2 cinnamon sticks
2 cups white wine
2 cups sugar
Makes one cocktail
¼ poached pear
6–8 rosemary leaves, torn
2 ounces poaching liquid
½ ounce allspice dram (or substitute dark honey with a pinch of allspice)
2 ounces spiced rum
club soda
piece of poached pear and rosemary sprig for garnish
To make poached pears, place all ingredients in a saucepan and fill with just enough water to cover. Poach in 150–160-degree water for two hours.
Cut quartered pear in half. In a mixing glass, muddle one piece of pear and rosemary leaves. Fill with ice. Add poaching liquid, allspice dram, and rum, then shake and pour into a 10–12-ounce glass. Top with club soda and garnish with the other piece of poached pear.