The season’s best tipplers bring a little brightness to the warm and fuzzy. The Hot Off the Press from Sam Nelis, Beverage Director of Barr Hill, does precisely that. It’s a balancing act of spiced and rich flavors held together by a special boozy touch of Tom Cat Gin.
When combined with Tom Cat Gin, the combination of Vermont apple cider, fresh orange juice, raw honey syrup, and a perfectly balanced blend of spices is rich, unique, and unparalleled. “Hot cocktails are delicious in the wintertime. Many folks gravitate towards pairing barrel-aged spirits with hot liquids since the flavors from the wood, vanilla, caramel, etc., pair perfectly together,” says Nelis.
Beyond the Tom Cat Gin, there’s another ingredient that makes the The Hot Off The Press special. It uses Amaro, a rich and complex flavor with notes of bitter orange, licorice, and cinnamon. Nelis suggests experimenting with amaro or liqueur based on your preference. For example, Montenegro will give a sweeter taste. While Nardini will add a pleasant espresso or dark chocolate aroma, others, like Fernet, can be too intense and mentholated.
PrintHot Off The Press
The season’s best tipplers bring a little brightness to the warm and fuzzy. The Hot Off the Press from Sam Nelis, Beverage Director of Barr Hill, does precisely that. It’s a balancing act of spiced and rich flavors held together by a special boozy touch of Tom Cat Gin.
When combined with Tom Cat Gin, the combination o
- Yield: 1 1x
Ingredients
- 6 oz Vermont Apple Cider
- 1 oz Fresh Orange Juice
- 0.5 oz Raw Honey Syrup (2:1)
- 1 oz Tom Cat Gin
- 1 oz Amaro Ciociaro
Garnish: Fresh Nutmeg
Glassware: Coffee glass
Instructions
- Combine the apple cider, orange juice, and raw honey in a large pot or slow cooker and heat over low heat until fragrant, and the cider is warm.
- Then, add the gin and liqueur to the pot and stir to combine.
- Allow the mixture to heat through for a few minutes, stirring occasionally.
- Ladle the cider into coffee glass or mug
- Garnish with fresh nutmeg.
