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Bourbon Steak
Bourbon Steak
Photo: R. Lopez

Hot Drinks Heatmap: New Warm Cocktails to Try NOW

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Bourbon Steak
| Photo: R. Lopez

This week excepted, snow has yet to dominate winter so far in the nation's capitol. But, like the "Bring It On" cheerleading chants, it's safe to say, "Brrr, it's cold in here." As the temperature drops, bars are adding drinks that are not only tasty and boozy; they're also warming. From toddies to ciders to warmed-up bourbon concoctions, punches and alcoholic coffees, hot drinks are hot.

Here's a map new warm cocktails around the area and where to find them. Sip carefully.
—Dena Levitz

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Note: Restaurants on this map are listed geographically.

Bourbon Steak Washington DC

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This one might do a body good. The warm “milk,” new on Bourbon Steak’s cocktail menu, is a blend of El Dorado rum, Valrhona white chocolate and angostura. Back again, too, is the bar’s highly popular hot “buttered” rum featuring Mount Gay rum, vanilla bean, allspice and ginger. The drink has become a winter staple.

Adams Morgan coffeehouse/bar Tryst is going heavy on the hot drinks this year. The current drinks menu includes three “warmers” — Irish coffee, Lion’s Share cider and a Voo Doo Lady (chai and El Dorado dark rum) — and three different kinds of hot toddies. But the new seasonal item might be the most exotic of the warm fare. The Burnfield is a mix of Cabritos Reposado tequila, hot apple cider, caramel, burnt sugar and lemon juice served in a coupe glass.

Jack Rose Dining Saloon

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Another hot cocktail incorporating chai, Jack Rose is offering a Chai Way to Hell to patrons. The drink has in it Knob Creek Rye, lemon, allspice liqueur, honey and black chai tea. There's also the old favorite Winter is Coming, which was on the menu last year but is now back. The beverage is mulled wine accented with spices like cardamom, cinnamon, star anise, black pepper, vanilla and clove.

Ping Pong Dim Sum - Dupont

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Asian small plates den Ping Pong Dim Sum is ringing in the season with new entrees and cocktails, including a few of the hot variety. The Chinese Warm Winter Punch utilizes Flor de Cana rum and the Italian spirit Punch Abruzzo steeped in orange zest and cloves. Served alongside the punch is a carafe of hot chocolate tea that can be used to dilute the cocktail to the drinker’s liking (multiple locations).

Along with its regular offerings of bibimbap and kimchi, Korean eatery Mandu (multiple locations) introduced a new drink for diners this season. Called Avery’s Applejack, the hot concoction is made with Applejack, apple juice, spiced rum and jalapeno extract that gives it a subtle spiciness along with its warm temperature.

The Gibson

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Speakeasy-style bar The Gibson is giving patrons a trio of new warm cocktails that will be available through the first week of January. Santa’s Shift Drink is a mix of brandy, rye, cider, cranberry, pomegranate, apple, cinnamon, clove and anise. Even without snow, the Dashing Through the Snow is a sweet treat of birch vodka, cocoa, creme de cacao, candy cane and marshmallows while the Baby It’s Cold Outside blends whiskey, lemon, clove, rosemary, lemon and cinnamon.

Church & State

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Boozy hot chocolate is the rage at H Street drinking establishment Church & State, which celebrates American spirits. Imbibers can order their alcoholic hot chocolates with Bird Dog hot cinnamon whiskey, Dark Corners butterscotch moonshine, Old Bardstown whiskey and Praline liqueur, or a peach and cinnamon-infused Buffalo Trace and Bloomery Sweet Shine peach moonshine. The bar also has gin and whiskey hot toddies available.

Mockingbird Hill

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One of Derek Brown’s new Shaw watering holes, Mockingbird, dedicated to sherry and ham, is also going the warm route. The PX Buttered Rum and Wassail, first offered as occasional special drinks, are now in regular rotation. The components of the rum cocktail include Barbancourt 8-year rum, “Nectar” PX sherry, butter, spices and hot water. The Wassail, a traditional mulled cider originating in England, involves a mixture of scored apples, cream sherry and brown sugar combined with a blend of brown ale and ground spices such as cinnamon and nutmeg.

Rhodeside Grill

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Known for its basement-level karaoke and live music, Arlington bar and restaurant Rhodeside Grill also just released a hefty new menu of cocktails to go with its extensive beer selection. Starting in January, one of the new cocktails will be a warm one riffing on a Tom and Jerry, a traditional Christmas-time drink devised by a British journalist in the 1820s and featuring egg whites, rum and eggnog as the key ingredients. Rhodeside’s version includes Cognac, Jerry batter, Lucky Charms-infused milk and topped with freshly grated nutmeg and freshly whipped cream. The Jerry batter consists of fresh eggs, cream Tatar, sugar, angostura bitters, Appleton rum, allspice, cinnamon and cloves.

Room 11

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In Columbia Heights a high-octane Scandinavian mulled wine is in regular supply at Room 11. The bar’s Glogg is cabernet mulled with orange peel, candied ginger, cinnamon, clove and cardamom. Room 11 also is offering a selection of hot toddies and hot punches that change weekly. Recent varieties have included the Rage Blackout Toddy (rum, varnelli punch alla fiamma, lemon twist and hot water) and the 13th & Clifton (rye, kirschwasser, leopold fernet, lemon juice, hot water and Peychaud's bitters).

Poste Moderne Brasserie

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When the weather gets cold Poste opens its hotly-anticipated winter lounge each year, which means furry blankets and fire pits to accompany outdoor drinking. On the menu this year are hot beverages including Which Cider the Aisle?, a warmed-up spiced cider.

Technically, Wisdom, near Potomac Avenue Metro, sells its housemade alcoholic hot cider annually in the wintertime. But owner and renowned mixologist Erik Holzherr tinkers with the ingredients each year to make the drink new again. This time around the cider recipe uses toli-salted caramel vodka as the base and becherovka herbal liqueur. The liquor is mixed with pressed apple juice and marinated with clove, cinnamon and anise.

Bourbon Steak Washington DC

This one might do a body good. The warm “milk,” new on Bourbon Steak’s cocktail menu, is a blend of El Dorado rum, Valrhona white chocolate and angostura. Back again, too, is the bar’s highly popular hot “buttered” rum featuring Mount Gay rum, vanilla bean, allspice and ginger. The drink has become a winter staple.

Tryst

Adams Morgan coffeehouse/bar Tryst is going heavy on the hot drinks this year. The current drinks menu includes three “warmers” — Irish coffee, Lion’s Share cider and a Voo Doo Lady (chai and El Dorado dark rum) — and three different kinds of hot toddies. But the new seasonal item might be the most exotic of the warm fare. The Burnfield is a mix of Cabritos Reposado tequila, hot apple cider, caramel, burnt sugar and lemon juice served in a coupe glass.

Jack Rose Dining Saloon

Another hot cocktail incorporating chai, Jack Rose is offering a Chai Way to Hell to patrons. The drink has in it Knob Creek Rye, lemon, allspice liqueur, honey and black chai tea. There's also the old favorite Winter is Coming, which was on the menu last year but is now back. The beverage is mulled wine accented with spices like cardamom, cinnamon, star anise, black pepper, vanilla and clove.

Ping Pong Dim Sum - Dupont

Asian small plates den Ping Pong Dim Sum is ringing in the season with new entrees and cocktails, including a few of the hot variety. The Chinese Warm Winter Punch utilizes Flor de Cana rum and the Italian spirit Punch Abruzzo steeped in orange zest and cloves. Served alongside the punch is a carafe of hot chocolate tea that can be used to dilute the cocktail to the drinker’s liking (multiple locations).

Mandu

Along with its regular offerings of bibimbap and kimchi, Korean eatery Mandu (multiple locations) introduced a new drink for diners this season. Called Avery’s Applejack, the hot concoction is made with Applejack, apple juice, spiced rum and jalapeno extract that gives it a subtle spiciness along with its warm temperature.

The Gibson

Speakeasy-style bar The Gibson is giving patrons a trio of new warm cocktails that will be available through the first week of January. Santa’s Shift Drink is a mix of brandy, rye, cider, cranberry, pomegranate, apple, cinnamon, clove and anise. Even without snow, the Dashing Through the Snow is a sweet treat of birch vodka, cocoa, creme de cacao, candy cane and marshmallows while the Baby It’s Cold Outside blends whiskey, lemon, clove, rosemary, lemon and cinnamon.

Church & State

Boozy hot chocolate is the rage at H Street drinking establishment Church & State, which celebrates American spirits. Imbibers can order their alcoholic hot chocolates with Bird Dog hot cinnamon whiskey, Dark Corners butterscotch moonshine, Old Bardstown whiskey and Praline liqueur, or a peach and cinnamon-infused Buffalo Trace and Bloomery Sweet Shine peach moonshine. The bar also has gin and whiskey hot toddies available.

Mockingbird Hill

One of Derek Brown’s new Shaw watering holes, Mockingbird, dedicated to sherry and ham, is also going the warm route. The PX Buttered Rum and Wassail, first offered as occasional special drinks, are now in regular rotation. The components of the rum cocktail include Barbancourt 8-year rum, “Nectar” PX sherry, butter, spices and hot water. The Wassail, a traditional mulled cider originating in England, involves a mixture of scored apples, cream sherry and brown sugar combined with a blend of brown ale and ground spices such as cinnamon and nutmeg.

Rhodeside Grill

Known for its basement-level karaoke and live music, Arlington bar and restaurant Rhodeside Grill also just released a hefty new menu of cocktails to go with its extensive beer selection. Starting in January, one of the new cocktails will be a warm one riffing on a Tom and Jerry, a traditional Christmas-time drink devised by a British journalist in the 1820s and featuring egg whites, rum and eggnog as the key ingredients. Rhodeside’s version includes Cognac, Jerry batter, Lucky Charms-infused milk and topped with freshly grated nutmeg and freshly whipped cream. The Jerry batter consists of fresh eggs, cream Tatar, sugar, angostura bitters, Appleton rum, allspice, cinnamon and cloves.

Room 11

In Columbia Heights a high-octane Scandinavian mulled wine is in regular supply at Room 11. The bar’s Glogg is cabernet mulled with orange peel, candied ginger, cinnamon, clove and cardamom. Room 11 also is offering a selection of hot toddies and hot punches that change weekly. Recent varieties have included the Rage Blackout Toddy (rum, varnelli punch alla fiamma, lemon twist and hot water) and the 13th & Clifton (rye, kirschwasser, leopold fernet, lemon juice, hot water and Peychaud's bitters).

Poste Moderne Brasserie

When the weather gets cold Poste opens its hotly-anticipated winter lounge each year, which means furry blankets and fire pits to accompany outdoor drinking. On the menu this year are hot beverages including Which Cider the Aisle?, a warmed-up spiced cider.

Wisdom

Technically, Wisdom, near Potomac Avenue Metro, sells its housemade alcoholic hot cider annually in the wintertime. But owner and renowned mixologist Erik Holzherr tinkers with the ingredients each year to make the drink new again. This time around the cider recipe uses toli-salted caramel vodka as the base and becherovka herbal liqueur. The liquor is mixed with pressed apple juice and marinated with clove, cinnamon and anise.

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