A bevy of Northern New Mexico’s finest bartenders jumped at the chance to share their favorite warm-ups with TABLE readers. Whether nostalgic or innovative in their inspiration, these cocktails are sure to spice up an evening with friends, next to a roaring fire, with a platter of the hors d’oeuvres that make you the happiest.
Winter Cocktail Recipes
Biscochito Old Fashioned
Recipe by Aliya Harrison, Dorothea Fine Greek
Among many “firsts,” New Mexico was the first state to have an official cookie. In 1989, the legislature named the biscochito as our cookie of choice.
It’s also the inspiration for Dorothea Fine Greek mixologist Aliya Harrison’s riff on a classic Old Fashioned that dazzles with winter warming spices, evoking a cookie in a cocktail. Rich demerara syrup uses demerara sugar instead of granulated sugar for a toasty warmth and that hanging-out-by-the-fireplace vibe. The allure of butterscotch schnapps is, perhaps, self-explanatory!
Mexican Hot Chocolate
Recipe by Jason Kirkman, Tumbleroot Pottery Pub
Tumbleroot Pottery Pub turns up the heat this winter with a decidedly adult (and decadent) Mexican hot chocolate from Jason Kirkman, its owner and master distiller. Rich, spiced, and distinctly New Mexican, this hot chocolate features a house-made cocoa mix, a subtle red chile kick, and a generous pour of Tumbleroot Oro Rum, all served in one of their handmade mugs. What more could you ask for?
Canelazo
Recipe by David Pecocari, Joe’s Tequila Bar at Inn on the Alameda
When mixologist David Pecorari of Joe’s Tequila Bar-fame was growing up in Quito, Ecuador, canelazo was the winter beverage of choice. He and friends would gather on a chiva – an open sided bus – with a band on the roof and cruise through the city at night. “Because we would be partying on an open bus into the early morning the canelazo would keep us warm in more ways than one,” he says. They’d fill old Gatorade sports containers to the brim with this warming brew that is traditionally made with aguardiente – a distilled spirit. This spin on one of his favorite drinks is now one of ours. Salud!
Jungle Bird
Recipe by Beth Gieske for The Bitter Nun
Fantasizing about a wintertime holiday in the sun? Sip no further. The Jungle
Bird is a perennially popular cocktail created by ace mixologist Beth Gieske. You’ll find her at The Bitter Nun – the mezzanine cocktail lounge at the
downtown Albuquerque location of Ex Novo. “The Jungle Bird is tropical and refreshing without being overly sweet; fresh pineapple and lime keep it bright, while bitter liqueur and Angostura add a sophisticated edge,” say the folks at Ex Novo. “Layers of rich Jamaican and Guyanese rums bring warm spice and just a touch of funk, making it a slow-sipping tiki classic with a modern twist.”
Pear Hot Toddy
Recipe by Jason Kirkman, Tumbleroot Pottery
Start with pears from the Tumbleroot orchard. Infuse them in their own house-crafted Oro Rum. Craft a warm and fragrant cocktail that layers together spice and citrus, creating a cozy wintertime favorite. Did you grandmother, like ours, considered the hot toddy a valuable and effective cure for the common cold? Add this to your pharmaceutical options this season.
Story by Julia Platt Leonard
Styling by Star Laliberte and Anna Franklin
Photography by Laura Petrilla
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