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THE REMIX: Tokyo Toddy by Kikori Japanese Whiskey founder Ann Soh Woods
1.5 oz. Kikori Japanese Whiskey
6 oz. hot water
1 tsp. homemade cinnamon apple butter (Stir 5 tbsp. butter, 1 chopped apple, 1 stick cinnamon, 1 crushed cardamom pod and 1 clove over low heat for 20 minutes. Strain and let cool before storing in fridge)
Combine the first three ingredients in a brandy snifter. Top with whipped cream and dashes of cayenne pepper.
THE REMIX: Christmas in the Bayou by Tiffanie Barriere, former beverage director at One Flew South in Atlanta and co-owner of Southern National in Mobile, Alabama
1/3 oz. sugar
1 oz. whole milk
1 oz. heavy cream
4 oz. cognac
1 tsp. freshly grated nutmeg
Combine the first five ingredients in a mixer without ice. Dry shake while singing the main verse of your favorite holiday jam. Add ice, shake hard, and pour over fresh ice in a hurricane glass; sprinkle nutmeg on top. Kiss Santa and say "Cheers!"
THE REMIX: Hot Mo by Sofia Present, bartender at August Laura in Brooklyn
¾ oz. Averna
¾ oz. aged rum
¾ simple syrup
4.5 oz. hot water
Dash of Mole bitters
1 ½ oz. cinnamon syrup whipped cream (simmer some cinnamon sticks in water, then strain to mix with sugar; let it cool to make a cinnamon syrup. Add about a ¼ oz. of that to 1 ½ oz. of regular cream. Whip, or as I do: Shake it in my tin until it gets the right consistency)
Grated nutmeg, for garnish
Combine Averna, aged rum, cognac, simple syrup in a hot toddy glass. Top with hot water. Add a dash of mole bitters. Top with cinnamon syrup whipped cream. Garnish with grated nutmeg.
THE REMIX: Mulled Wine 2.0 by Pamela Wiznitzer, creative director of Seamstress bar and restaurant in New York City
3 oz. spicy red wine, like shiraz
1 oz. aged rum
.5 oz. Grand Marnier
.5 oz. fresh lemon juice
.75 oz. honey syrup
.5 oz. water
1 spice sack (in a double cheesecloth place in cinnamon sticks, star anise, and cloves and tie together)
Pour all ingredients into a small pot. Add spice sack to pot with some grated nutmeg, orange slices, almonds, and red raisins. Simmer on low for at least 30 minutes. (Best if on stove for up to two hours. Do not put on any heat other than low.) Allow the ingredients to mull and then serve into a mug. Add a grating of fresh nutmeg on top to bring out the aromatics.
THE REMIX: Cidre Spiced Toddy by Joann Greenwood, Bar Manager, The Sage Rabbit in Lexington, KY
1 12-oz. bottles of Stella Artois Cidre
½ rind of 1 tangerine, cleaned of white pith
1 oz. discs of fresh ginger root
½ tablespoon Jamaican allspice
½ cup candied butternut squash (see below)*
Boquet garni of 1 stem of oregano and 2 medium sized sage leaves
1 tbsp. dark brown sugar
Combine all ingredients in a medium to large saucepan. Cook over medium high heat for 20 minutes, reduce to low heat and simmer for up to 4 hours removing boquet garni no more than an hour after
*Candied Butternut Squash
4 tbsp. dark brown sugar
2 tbsp. dark amber maple syrup
2 tbsp. coconut sugar
Juice of 2 oranges
¼ lb. diced butternut squash
Combine first four ingredients in a saucepan over medium heat, stir until sugar dissolves and liquid reduces by 1/3. Stir in butternut squash and stir, coating squash until al dente. Lightly dust with Jamaican allspice. Spread over a cookie sheet to cool until ready to use.
A version of this article appears in the December issue of Marie Claire, on newsstands now.
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