Mid-September weather is weird. Is it still summer or is it fall? Cocktail lovers are faced with a tough choice during this time of year. Is it time for a cold, refreshing libation? Or is it time to switch over to a hot option? Well, it depends on your location.
Hot cocktails and Grand Cayman don’t exactly mix. So the geniuses at Kimpton Seafire Resort + Spa have created some alternatives – cold cocktails based on hot cocktails.
Winter Spice Sangria: Seafire’s take on a hot mulled wine, traditionally served in colder climates than our own. Take a robust red or a dry white. Hit it with some dry curacao and/or peach liqueur. Then, infuse it with citrus fruit, strawberries and pineapples as per usual. Next, accent it with a bouquet of winter spice: star anise, cinnamon, allspice and clove. Finally, after it steeps for two to three days, Seafire strains it and serves it on draft at Coccoloba, the resort’s beachside hangout. Now, you can have a cold, winter spiced sangria while basking in the sun. A nice reminder of the season without all of the snow!
Texas Ting: This cocktail is an homage to a traditional winter Caribbean favorite: Sorrel punch. In the Caribbean, it is a holiday tradition. Take sorrel (a relative of hibiscus) and steep it with winter spices, orange zest and sugar to make a Christmas punch. At Seafire's Pool Bar, mixologists make the tea (without the sugar) with lemongrass grown on property, add fresh lemon juice and passionfruit liqueur. Next, spike it with Tito's vodka, and top it with soda. In the end, it’s a wintery but refreshing variation on an Arnold Palmer — Caribbean style.
Freshly opened in the spring of 2018, Moxy Chicago Downtown offer its guests a locally inspired, contemporary design, industrial chic style, and buzzing social scene. With a prime location in River North – one of Chicago’s hottest dining and nightlife spots – the property’s 156 bedrooms will be comfortable and tech savvy. The hot cocktails you’ll find this fall are perfect for enjoying the crisp weather and the chic ambiance of Bar Moxy.
Brand New Companion Crafted By: Liz Hitchcock 1.5oz Evan Williams 0.5oz Balcones Brimstone 0.5oz China-China 0.5oz Bénédictine 2 dashes angostura Add 3oz hot water Built in glass coffee mug Expressed orange swath dropped in mug Serve in aRounded Glass Cafe Mug
Forgotten Fruit Crafted By: Anastasia Sasewich 1.25oz Lustau Don Nuno Oloroso .5oz Avua Amburana Cachaca .5oz Wild Turkey 101 rye 1.5oz bourbon vanilla chai syrup 1 dash Bitter Truth Drops & Dashes nut 1 dash Bitter Truth Drops & Dashes wood Top with hot water Garnish with grated cinnamon stick Serve in white Moxy mug