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Warm up with hot toddies, spiked ciders, mulled wines, and more
Today, Wednesday, December 21, marks the first day of winter. And with an exceptionally cold Christmas in store, this season could shape up to be doozy. Luckily, one way to battle bone-chilling temperatures is with a warm cocktail in tow.
Here’s where to find hot and boozy beverages as the most frigid months on the calendar move in.
Read MoreA boozy Mexican Christmas punch ($14) is filled with chunks of fresh fruit and spices at this Takoma Park spot known for vegan enchiladas and tacos. The vodka-based drink combines pieces of apple, pear, orange, guava, and tejocote with tamarindo, ginger, hibiscus and piloncillo sugar. A non-alcoholic version has everything but the vodka.
Sip spiked hot cider ($13) with a slice at this Columbia Heights go-to for natural wines and square pies. The Pizza Garden is heated, covered, and equipped for any type of weather. Its homemade cider is spiked with bourbon rye, allspice dram, and bitters.
There’s always something interesting to try at this U Street bar that’s known for its crunchy fried chicken. Its almond-flavored hot toddy ($11) adds the buzz with Spanish brandy, Carpano Antica vermouth, and nocino (a walnut liqueur), and subs in turbinado sugar for the drink’s classic honey.
All decked out for the holidays, this Shaw staple for all things wine serves a trio of hand warmers (and true to its mission, there’s a fermented grape option). “Lulu’s Mulled Wine” ($16) combines Grand Mariner, Spanish red wine, orange, and house mulling spices. The wine garden makes two other warmers to fuel stays across its three heated patios: a bourbon-centric hot cider dubbed “Drunk in an Orchard” ($16) and “Mesquite Honey Hot Toddy” ($15).
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This upscale U Street bar with a cozy interior melds sweet and umami in its “Butter Me Up” ($12) cocktail. Guests choose between brandy or dark rum, which is paired with browned miso butter, Amaretto, and brown sugar. A lit cinnamon stick rounds out the drink.
The Swedish Christmastime specialty comes in both white and red varieties ($11) at Dupont’s cozy Nordic cove. It’s one of more than half a dozen wintertime warmers available, including spiced cider and spiced chai, classic and apple cardamom hot toddies, and hot buttered bourbon ($13 each). A Nordic Coffee ($14) gets punched up with almond liqueur and topped with whipped cream.
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Le Diplomate’s boozy hot chocolate ($17) is spiked with green chartreuse, an herbal liqueur originally made by French monks in the 18th century. The drink adds warm cacao notes in the form of Valrhona milk chocolate, cocoa powder, and cinnamon. Topping it off is a chartreuse-infused marshmallow garnish. The French brasserie also has a Cidre Épicé ($14), a combination of spiced rum and cider.
The tiki drink gets a wintery makeover at this Dupont stalwart for Sichuan fare. “Hot Zombie” ($17) is created with passionfruit, a Zombie mix, and rum. “Hot Hummingbird” ($17) is the restaurant’s warm, low-ABV option.
Warm up at Blagden Alley’s “urban backyard,” where it’s still very much pumpkin spice season. “Pumpkin Spiced Butter Rum” ($12) features Don Q spiced rum, butter, brown sugar, and of course, pumpkin spice. The menu also boasts a brandy and génépy-spiked cider ($12) and green tea-infused hot toddy with rye ($12).
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Navy Yard’s Neapolitan pizza place serves spiked coffees by the fire. Vinny’s Spiked Coffee ($13) is concocted with Jameson, amaretto, coffee, and cream. Guests can also opt for a minty version. Its “warm-up” lineup also includes “Chai Spiced Cider” ($12) and an “Amaro Toddy” ($12).
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A boozy Mexican Christmas punch ($14) is filled with chunks of fresh fruit and spices at this Takoma Park spot known for vegan enchiladas and tacos. The vodka-based drink combines pieces of apple, pear, orange, guava, and tejocote with tamarindo, ginger, hibiscus and piloncillo sugar. A non-alcoholic version has everything but the vodka.
Sip spiked hot cider ($13) with a slice at this Columbia Heights go-to for natural wines and square pies. The Pizza Garden is heated, covered, and equipped for any type of weather. Its homemade cider is spiked with bourbon rye, allspice dram, and bitters.
There’s always something interesting to try at this U Street bar that’s known for its crunchy fried chicken. Its almond-flavored hot toddy ($11) adds the buzz with Spanish brandy, Carpano Antica vermouth, and nocino (a walnut liqueur), and subs in turbinado sugar for the drink’s classic honey.
All decked out for the holidays, this Shaw staple for all things wine serves a trio of hand warmers (and true to its mission, there’s a fermented grape option). “Lulu’s Mulled Wine” ($16) combines Grand Mariner, Spanish red wine, orange, and house mulling spices. The wine garden makes two other warmers to fuel stays across its three heated patios: a bourbon-centric hot cider dubbed “Drunk in an Orchard” ($16) and “Mesquite Honey Hot Toddy” ($15).
This upscale U Street bar with a cozy interior melds sweet and umami in its “Butter Me Up” ($12) cocktail. Guests choose between brandy or dark rum, which is paired with browned miso butter, Amaretto, and brown sugar. A lit cinnamon stick rounds out the drink.
The Swedish Christmastime specialty comes in both white and red varieties ($11) at Dupont’s cozy Nordic cove. It’s one of more than half a dozen wintertime warmers available, including spiced cider and spiced chai, classic and apple cardamom hot toddies, and hot buttered bourbon ($13 each). A Nordic Coffee ($14) gets punched up with almond liqueur and topped with whipped cream.
Le Diplomate’s boozy hot chocolate ($17) is spiked with green chartreuse, an herbal liqueur originally made by French monks in the 18th century. The drink adds warm cacao notes in the form of Valrhona milk chocolate, cocoa powder, and cinnamon. Topping it off is a chartreuse-infused marshmallow garnish. The French brasserie also has a Cidre Épicé ($14), a combination of spiced rum and cider.
The tiki drink gets a wintery makeover at this Dupont stalwart for Sichuan fare. “Hot Zombie” ($17) is created with passionfruit, a Zombie mix, and rum. “Hot Hummingbird” ($17) is the restaurant’s warm, low-ABV option.
Warm up at Blagden Alley’s “urban backyard,” where it’s still very much pumpkin spice season. “Pumpkin Spiced Butter Rum” ($12) features Don Q spiced rum, butter, brown sugar, and of course, pumpkin spice. The menu also boasts a brandy and génépy-spiked cider ($12) and green tea-infused hot toddy with rye ($12).
Navy Yard’s Neapolitan pizza place serves spiked coffees by the fire. Vinny’s Spiked Coffee ($13) is concocted with Jameson, amaretto, coffee, and cream. Guests can also opt for a minty version. Its “warm-up” lineup also includes “Chai Spiced Cider” ($12) and an “Amaro Toddy” ($12).
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