Archive | Hot Cocktail Recipes

Harvest Moon

There’s no better remedy for the Pacific Northwest rainy season than this Harvest Moon toddy.

  • 2 oz Distiller’s Workshop Rye Whiskey
  • .75 oz Cascadia d’Amore American Bitter Liqueur
  • .5 oz Raft Lemon Ginger Botanical Cocktail + Soda Syrup
  • .5 oz lemon juice
  • Cinnamon stick
  • Clove-studded lemon slice

Combine all ingredients in a heated snifter. Top with hot water and stir to incorporate. Garnish with a cinnamon stick and clove-studded lemon slice.

Recipe by Sierra Kirk

Classic Hot Toddy

  • 1.5 oz New Deal Bourbon or New Deal Brandy
  • 1 T honey
  • .5 oz fresh-squeezed lemon juice
  • 1 cup hot water
  • lemon wedge, cinnamon stick, whole cloves, whole star anise

Place one lemon wedge, one cinnamon stick, 5 whole cloves, and one whole star anise into a warmed mug. Pour the bourbon or brandy and lemon juice over spices. Add hot water and stir in honey until dissolved.

Spanish Coffee

We tested this one out on a grey, rainy Pacific NW day, and it is officially Portland-approved.

  • 1 oz New Deal Distiller’s Cut Rum
  • 1½ oz New Deal Coffee Liqueur
  • 1 dash Triple Sec
  • Hot Water Ave Coffee to fill the glass (try their El Salvador Las Delicias Pacamara)

Combine ingredients in an Irish coffee mug. Top with Mud Puddle whipped cream and a sprinkle of nutmeg. Serve immediately.

Mud Puddle Whipped Cream

Whip together until stiff peaks form:

  • 4 oz heavy whipping cream,
  • 1 oz Mud Puddle Bitter Chocolate Vodka
  • 1 tsp sugar
  • pinch of coffee grounds

Makes enough for 4-6 servings. You can substitute 1 oz Coffee Liqueur for Mud Puddle and sugar if you prefer.

Cranberry Vanilla Pie

kellys_HMTo satisfy your craving for a hot slice of berry pie, this winter warmer captures all the yummy flavors of freshly baked pie.

Heat apple cider and stir in the jelly as it warms. Once steaming hot, remove from heat, add Hot Monkey or Rum (you can choose spicy or sweet!) and pour into your favorite mug. Top with Ginger Liqueur Whipped Cream and a shake of cinnamon if desired.

Ginger Liqueur Whipped Cream

  • 1 pint heavy whipping cream
  • 1.5-2 tablespoons New Deal Ginger Liqueur

Whip the cream and Ginger Liqueur in a large, chilled metal bowl until stiff peaks form.

Ginger Rum Chai

This cozy autumn cocktail has just the right amount of comforting ginger spice, topped with luscious ginger liqueur whipped cream. It was a huge hit at our New Deal Farm To Table Brunch: PDX Cocktail Week Edition this October.

Chai (serves 4)

  • 1.5 cups water
  • 1/8 t freshly ground black peppercorns
  • 4 whole cloves
  • 4 cardamom pods, bruised
  • 1 cinnamon stick, broken into pieces
  • 1.5 cups whole milk
  • 1 T demerara sugar
  • 2 T loose black tea (a malty Assam works well)
  • 4 oz New Deal Ginger Liqueur
  • 2 oz New Deal Distiller’s Cut Rum

In a small saucepan, bring water, pepper, cloves, cardamom pods and cinnamon to a boil. Add the milk and sugar to the pan and bring to a boil once again, stirring constantly.

Remove pan from heat promptly at the boil and add the loose black tea. Cover and let steep for at least 3 minutes (or longer, if you prefer a stronger brew). Strain the mixture into a warmed teapot, stir in the Ginger Liqueur and Rum, then split the liquid between four mugs.

Serve immediately with a hearty dollop of ginger whipped cream and a sprinkling of cinnamon on top or candied ginger.

  • Ginger Liqueur Whipped Cream
  • 1 pint heavy whipping cream
  • 1.5-2 tablespoons Ginger Liqueur

Whip the cream and Ginger Liqueur in a large, chilled metal bowl until stiff peaks form.

Ginger Hot Toddy

We crush organic ginger root in every batch of Ginger Liqueur so that you don’t have to.

  • 1.5 oz whiskey or brandy
  • 0.5 oz New Deal Ginger Liqueur
  • 1 orange wedge (squeezed)
  • 1 lemon wedge (squeezed)
  • 1 Cinnamon stick, pinch of whole cloves
  • 1 bar spoon honey (optional)
  • Lemon twist pierced with whole cloves for garnish

Combine ingredients in an Irish coffee mug, then fill glass with hot water. Garnish with lemon twist.

Winter Wonderland

Complete lusciousness in a mug. This recipe serves 2-4 people, depending upon the mug.

  • ¼ cup New Deal Vodka
  • ½ cup New Deal Coffee Liqueur
  • 2 ½ cups freshly-brewed Stumptown Coffee
  • ½ cup heavy whipping cream
  • New Deal Vodka Whipped Cream, to taste

In a saucepan heat coffee, heavy cream, Kahlua and New Deal Vodka over moderate heat until hot. Divide among heated mugs. Garnish with a generous dollop of New Deal Vodka Whipped Cream.

Mayan Monkey

For some people, hot chocolate means a small package of powder mixed into boiling water. We aren’t some people, but by the same token, we assume you didn’t come here for a diatribe on how to make hot cocoa from scratch. That said, this drinkable dessert calls for ‘Xocolatl’, an outstanding organic Mexican hot chocolate mix made by Dagoba Organic Chocolate in Ashland, Oregon. The mix is laced with chilies and cinnamon, and packs considerable heat on its own, so you’ll want to adjust the proportion of Hot Monkey to New Deal according to your tolerance.

  • 1 oz New Deal Vodka
  • 1 t Hot Monkey Pepper Vodka
  • 3 T Dagoba Xocolatl Hot Chocolate Mix (available at New Seasons Market)
  • 1 cup Whole milk
  • Vodka Whipped Cream, to taste
  • Orange Zest

Rub orange zest along rim of large ceramic or glass mug. Prepare Dagoba Xocolatl Hot Chocolate Mix according to instructions and pour into prepared mug. Add New Deal and Hot Monkey Vodkas in varying proportions according to taste. Stir well. Finish with a generous dollop of Vodka Whipped Cream, a sprinkling of cinnamon and a twist of orange zest. You might not leave home this winter.


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