As the monsoons get well settled into their third week, it’s just the kind of setting to make yourself a nice drink and soak in the slight nip in the air. This is the time to ditch those coolers that ruled the summers and opt for some warm options, that are rich on the palate and smooth on the senses. What’s more, they can also keep the uninvited guest of the season — the flu —
at bay.
Warm alcoholic drinks are more ancient than the term “cocktail” itself. While cocktails came into existence during the early 19th century, warm alcoholic beverages date back to ancient times when the colonial taverns would be simmering with concoctions of beer, wine and other spirits.
Grog is one of the oldest warm blends, constituting rum and piping hot water, which was even used as an antidote to fever, when mixed with certain herbs. Spirits like rum, brandy, whiskey and even cognac get a stronger taste and heightened flavour when heated, but you must make sure not to boil them, as that would kill those wonderful aromas and flavours.
And in wines, port is the best fit in this regard. Tea and coffee variants also make for fine bases when it comes to warm cocktails. Coffee combines well with liqueurs and brandy — Arabica and robusta make for good options. While it’s a matter of personal choice, it’s best to use strong coffee, so the taste stands out even when mixed with a spirit.
The tea too needs to be black and strong — light blends like Darjeeling or Jasmine won’t work. However, herbal teas make for interesting blends as they infuse a distinct flavour. Besides these, one can always fortify one’s drink with flavours such as cinnamon, brown liqueurs and sometimes cream — they are all comfort in a glass, warm and toasty.
The popular warm concoctions go well beyond the hot toddy, although that still remains one of the laziest and most comforting choices. But you can always take things a notch higher with spiked coffees, the all-time favourite hot buttered rum, the classic mulled wine and of course the Tom & Jerry, which is a modern take on the eggnog. It’s a combination of fluffy egg batter with either rum or brandy and hot water.
One can top it with warm milk too, for a more salubrious blend. The hot buttered rum has all the makings indulgence — butter, brown sugar and heavy cream — it’s almost a molten version of a buttery caramel cookie dipped in rum, of course. There’s even the cherry pepper martini, a pepper-infused vodka sure to warm you up inside out.
Mulled wine again is something you cannot go wrong with — red wine heated and mixed with sugar, spices like ginger, cinnamon and cloves, you could top it with orange and lemon slices. Some add brandy to the mix too, to crank up the heat.
The writer is a mixologist
