Hot Cocktails

Hot cocktail recipes for cold days

The crowds at the Christmas markets will be smaller in the Corona winter of 2020/21. Bars will have more opportunities than ever this winter to meet the need for closeness and warmth. But mulled wine alone is not enough.

With the Corona protection measures still in place, the aim is to get the most out of the outdoor seating area where possible. However, insulating seating surfaces and protection against draughts are not enough.

Hot drinks are probably the easiest and cheapest way to get more out of the outdoor area, even in winter. However, it is important that guests do not have to wait long for their hot drink.

"Hot drinks are probably the easiest and cheapest way to get more out of the outdoors, even in winter."

The solution: pre-batch and store in well-insulated containers. When serving, make sure the cup is pre-warmed, because you won't convince guests with a lukewarm drink.

Hot Cocktail Recipes

BAR NEWS asked Barkeeper in the Bern and Three-Lakes Region to share their hot recipes for winter 2020/21.

Hot buttered rum

Hot buttered Rum by Ivan Urech | Atelier Classic Bar, Thun
3 clBrown rum
1 clMaple syrup
5 gButter
15 clHot water
Deco:Orange slice

Reineke's Hot Toddy

Reinekes Hot Toddy by Guido Petschen | Reinekes Bar, Kerzers
4 clBulleit Rye Whiskey
1.5 clSugar syrup
6 gButter
1 pinchSalt
15 clEarl Grey black tea (hot)
Preparation:Put all the ingredients in an ovenproof jar. Stir carefully until the butter has dissolved.
Deco:Decorate with orange slice and cinnamon stick

Hot Feusä

Heissä Feusä by Lorenz Struchen | Twentys Cocktailbar, Biel/Bienne
4 clGin
1.3 dldark beer
2 clReal maple syrup
1.5 clfresh lemon juice
Angostura Bitters
Fresh ginger, cinnamon, star anise, orange
Preparation:Mix ingredients and heat
Deco:Decorate with cinnamon stick and star anise

Flu Blazer

Flu Blazer by Lukas Hostettler | Abflugbar, Bern
3 clLaphroaig Select
2 clCompagnie des Indes Jamaica Navy Strenght
1.5 clVerjus
1.5 clHomemade honey syrup 3:1
0.5 clHomemade ginger syrup 1:1
10 clVigorously mixed cider
Preparation:Pour the spirits and syrups into a preheated mug. Warm the cider and verjus and pour into a second mug. Ignite spirits in Mug and toss to combine. After 3-4 throws, extinguish flame and pour into a heatproof glass.
Deco:Dried orange and lemon

Turbo Melange

Turbo Melange by Monika Zünd | Turbo Lama, Bern
4 clVodka
2 clBaileys
2 clVanilla syrup
6 clMilk
2Coffee spoon chocolate powder
Preparation:Heat liquid ingredients and mix with chocolate powder. Can also be prepared cold.
Deco:Whipped cream and chocolate sprinkles

Cloudy Apple & Sloe

Cloudy Apple & Sloe by Stefan Schifter | Hotel Schweizerhof, Bern
5 clSloe Gin
20 clCloudy apple juice
Spices (e.g. cinnamon, cloves, star anise)
Preparation:Heat the apple juice with the spices, pour into a heatproof glass together with the sloe gin. Decorate and enjoy!
Deco:Apple (dried or fresh)

This article appeared in
Issue 5-2020

BAR NEWS magazine as single issue

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