Three Winter Cocktails, Two Warm, One Frosty, To Get You Out of the Rut You’re Probably In

Orange, tarragon, and vanilla: these are the flavors at the fore of the cachaça-based

O Sonho de Paulo.

Now is the winter of our discontent
Made glorious summer by these extraordinary cocktails.

Okay. We can’t attribute this entire quotation to Shakespeare; but our amendment to the opening of “Richard III” suggests that when the winter doldrums have gotten you down, some fine tippling of superb drinks can bring the warmth of summer back into your life. We hear you say this winter hasn’t been such a bad one. That may be true for our neck of the woods, but as our planet shifts meteorologically into uncharted territory on a global level, we can feel safe and secure knowing that at least a well-crafted cocktail can calm our nerves.

So we’ll celebrate this strangeness of wintertime with three somewhat-strange cocktails, one from our hands, one from from a newish Williamsburg, Brooklyn, establishment that knows how to craft a supremely sippable wintertime drink (and some small plates of deliciousness to accompany it), and the third from a posh Midtown Manhattan restaurant mixologist.

Our first cocktail is one we came up with a few years back. We have no idea why we didn’t publish it sooner since we turn to it every time we crave some fresh-squeezed orange juice, which usually happens every winter. The cachaça in it makes it a little exotic, along with the tarragon-infused vodka, but we think that once you take the time to make this drink, you’ll keep all of its ingredients on your home bar shelf, or cabinet, or sideboard—wherever it is you allow your spirits to rest. It all comes down to the flavor. Imagine a creamsicle, but for adults only. The burnished sweetness of the cachaça and the anise flavors of tarragon mitigate the all-out vanilla yumminess of the Licor 43. An orange wheel touches your lips every time you sip and keeps the crushed ice in your glass. We call it O Sonho de Paulo, Portuguese for Paul’s Dream.

O Sonho de Paulo
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces cachaça
1/2 ounces tarragon-infused vodka*
1 ounce Licor 43 (or other vanilla liqueur)
1 ounce orange juice,

orange wheel, as garnish

Method
Shake in ice for 15 seconds. Strain into double-rocks glass or goblet filled with crushed ice. Garnish with thin orange wheel.

* Tarragon-Infused Vodka
2 cups vodka
12 tarragon sprigs

In an airtight container, add 12 tarragon sprigs for every 2 cups of vodka. Let infuse for at least three days and up to five days (the longer you wait, the stronger the anise-grassy flavor), shaking the container at least once a day. Strain into another airtight container and label.

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Where we drank and dined at Betto. A small plate concept restaurant and bar, Betto graces the hipster streets of Williamsburg, Brooklyn, with satisfying food and cocktails.

Last week we spent a night noshing on small plates and sipping well-crafted cocktails at Betto in Williamsburg with our lovely friends Tony, Jim, and Brooke. It was Tony’s birthday, and we had originally tried to get in to Fette Sau, but, lucky for us, it was overcrowded with what seemed like a Brooklyn geek pork-lovers convention mixed with some hotspot-seeking out-of-neighborhooders who caught the whiff of this popular BBQ joint. But enough of that. Let’s focus on Betto. Even though we feel that the small plates concept of dining has peeked and is now slouching towards back-lash territory, Betto seems to defy all odds and offers creative, seasonal fare, but with specials that are dinner-plate sized as well. Case in point: the pork shop slathered in a sage butter. What made chef Jason Denton’s chop so special was its level of doneness (slightly pink), and its saltiness (a little above average, to coax out the porky, sagy goodness). From the small, tapas-style plates we munched on, the roasted acorn squash with pepitas and the pillowy meatballs reigned supreme. We also could have eaten a whole bowl of the spaghetti with tomato (we had this dish separate from the meatballs for our non-mammal-eating friend), very al dente, bursting with umami savoriness.

Paul’s drink piqued everyone’s curiosity because of its ingredients and temperature: The Westburns cocktail boasted strangely both Breuckelen gin (a one-of-a-kind gin that’s a cross between a malty genever and a botanical traditional-style gin, made right here in one of the creative hubs of the universe) and Four Roses Bourbon (one of our favorites, especially the Single Barrel). But what made it unique was the hot water added once all the other ingredients (sweet vermouth, sugar, muddled orange slice and maraschino cherry) were mixed together. Imagine an old-fashioned toddy. It was love at first sip. Matt Carr, the man behind the stick who helped create this exquisite concoction, was kind enough to write out the recipe for us. Now you can enjoy it too.

The Westburns
(created by Matt Carr and Brittany Rogers, Betto)

Ingredients
1 ounce Four Roses bourbon
1 ounce Breuckelen gin (or another genever gin)
1/2 ounce Carpano Antica sweet vermouth
2 dashes Angostura bitters
2 dashes Regan’s Orange Bitters #6
1 raw sugar cube
1 orange slice
1 maraschino cherry
5 ounces hot water

Method
In a double-rocks glass, add the fruit, sugar cube, and bitters. Muddle. Add the booze and hot water. Stir and serve.

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Feel a little chill? Then make one of these Latin Lavas, hot-buttered rum at it very best. The secret: Santa Teresa 1796 aged rum.

We both recently attended another fabulous Hanna Lee Communications cocktail-and-food event at Michael’s New York, where mixologist Michael Flannery came up with the perfect hot-buttered rum drink he dubbed the Latin Lava. Made with the divine Santa Teresa 1796, from Venezuela’s oldest rum producer, this brew was considered a favorite by the cocktail cognoscenti there to support the brand, taste chef Kyung Up Lim’s take on Korean street food (yummy!!!), and see Hanna Lee tango. It was quite a spectacle. In fact, a night to remember.

The Latin Lava
(created by Michael Flannery, Michael’s New York)

Ingredients
1 1/2 ounces Santa Teresa 1796 rum
1/2 ounce Marie Brizzard anisette liqueur
1 pat housemade compound butter*
4 ounces hot cider
cinnamon stick, as garnish

Method
Add hot cider to melt a pat of butter in an Irish coffee mug. Once the butter is melted, add rum and anisette liqueur. Serve with cinnamon stick.

* We’re not sure what additions were a part of the compound butter, but warming holiday spices, such as cinnamon, seemed to be included. Check out what’s in your spice rack, and if it sounds like it would go with hot cider, then go ahead and mix it in with your butter.

O Sonho de Paulo photo by Steve Schul © Steve Schul, Cocktail Buzz; Betto photo by Noah Fecks; Latin Lava photo coutsey Hanna Lee Communications

Char No. 4 in Brooklyn Is an American Whiskey Lover’s Paradise

Last night for our eighth anniversary we decided to give Char No. 4 a try. Several of our friends have praised its seasonal cuisine, as well as the modest yet modern interior, all autumnal browns and bieges lit by mid-century-ish sconces and pendant lights. But what impressed us the most was the whiskey list. Broken down into fourteen categories such as wheated bourbon and single malt scotch, and featuring a wide variety of American whiskey such as bourbon and rye, this carte can be overwhelming for the uninitiated. But don’t despair; just ask your the friendly wait and bar staff for some help, and they will steer you in the right direction.

To start our evening, we sipped on some Rittenhouse 23-year rye. Expensive, yes (it’s $15 per ounce), but it was worth every sip. We always say that the details matter, and when the drinks were served in large, stemless glasses with a side of crystal-clear ice cubes, we smiled because we knew we’d be able to try the rye three ways: neat, with a drop of water to open it up, and one single small cube swirled around, to round out the edges. All three ways proved intoxicatingly delightful, and if it weren’t for the price tag, we’d have a bottle on our home shelves all the time. Just the nose, with traces of rich caramel and dark brown sugar, were enough to send us into paroxysms of blissful sighs.

Now it was time to counteract the effects of the rye with some grub, and the menu at Char No. 4 seemed to have plenty to tempt our taste buds. What to start with, and what cocktail to accompany our meal? Too much appealed—we had to narrow our focus. We knew we wanted to try the house-cured lamb pastrami (the thinnest, most tender slices) with coriander aioli and rye-caraway toast, and also the crispy cheddar curds with spicy pimento sauce (what meal is complete without cheese!), so we opted for an old favorite, the Sazerac.

Sazerac

(adapted by Cocktail Buzz)

Ingredients
2 ounces rye
1/4 to 1/2 ounce simple syrup, depending on how sweet you like it)
3 dashes Peychaud’s bitters
splash of Herbsaint, to rinse the glass
lemon twist, or peel

Method
Pour Herbsaint into a glass, swish it around, then empty the glass. In a shaker filled with ice, add the rye, simple syrup, and bitters. Shake for 15 seconds and strain into the Herbsaint-rinsed glass. Squeeze the lemon twist over the drink and add to the glass. Add ice, if desired.

Ah, the Sazerac, the official cocktail of New Orleans. For the uninitiated, a contemporary Sazerac is made by swishing some Herbsaint (absinthe’s less potent cousin) in a glass, then dumping it out before adding chilled rye laced with a few dashes of Peychaud’s red and spiky bitters, a bit of simple syrup, and a lemon twist. During the early years of our togetherness, this was the first cocktail that we searched high and low for the ingredients. Our zeal could not be contained. Like Indiana Jones’s search for the Holy Grail, we were on a quest to make this age-old quaff, so, when it came time to choose the rye, we opted for, what else, Sazerac rye. Slightly grassy in aroma and taste, Sazerac is dry more than sweet and is a pleasant foil to the sweetness of the simple syrup.

But, alas, Char No. 4 was out of Sazerac rye. Oh well, Rittenhouse 100 proof would have to do. When the waiter returned with our drinks, we both took a sip and smiled. The bartender managed to create a dryish cocktail that had a nice lemony tang and very little sugar (perhaps a little lemon juice was added, no worries). But what made us smile even more was the way the cocktail worked with the cheese curds and the lamb. Perfection. So, after baaing contentedly for a few mouthfuls, we decided to keep the food coming.

Should we go healthy and eschew the red meat–heavy dishes, or jump right in and get all buttery and fatty. Well, compromise is the key to any meal (and relationship, for that matter), so we ordered baby green salad with pecan and marjoram dressing (very healthy), some beet and blue cheese salad (healthy), and shrimp & grits (umm, well, this is where compromise comes into play). Let us proclaim that these grits were the best we ever had the pleasure of devouring (or second-best, if you count the cheese grits we had this summer at Madewood Plantation in Napoleonville, Louisiana). Thank God we had a few sips of the Sazerac left because it made all the healthy food taste even better, and the shrimp & grits sublimier.

Normally we don’t have dessert, but what the hell, it was our eighth anniversary. Traditionally, one gives one’s partner a gift of bronze for the eighth anniversary. The homemade butter pecan ice cream (chunks of sweet and salty praline) with bourbon sauce was bronze-colored, so close enough. Let’s just say that the the dessert lasted about as long as the Harrison presidency. Scoop, slurp, aaaah.

Will we return to Char No. 4? You bet. With over a hundred brown spirits on the menu, we have no choice but to become whiskey ethnographers, charting our bibulous journey through the rural reaches of Appalachia, all the way around the globe through the far-off mysteries of the Orient (there are eleven Japanese whiskeys for sampling), and back again.

P.S. We celebrate our anniversary on both September 8 and 9. But we were too pooped to celebrate on the 8th, so we opted to stay in and make an anniversary cocktail. Since our favorite go-to cocktail is the Manhattan, and much Maker’s Mark bourbon was drunk when we first met, we decided to make a Manhattan using Makers’s, Carpano Antica (our new favorite vermouth), and some Angostura bitters. The Manhattan never fails to bring a rush of color to our faces. Have one tonight with the one you love.

Anniversary Manhattan

(adapted by Cocktail Buzz)

Ingredients
2 ounces Maker’s Mark bourbon
1 ounce Carpano Antica vermouth
2 dashes Angostura bitters

Method
Stir in a mixing glass for 30 seconds. Strain into a chilled cocktail glass. Garnish with a brandied cherry.