3 Hot And Tasty Holiday Drinks To Guzzle NOW!

Holiday cheer comes in many forms. And while there is something to be said about roasting chestnuts and chipper carolers, we admit we're partial to merriment of the liquid variety ... because nothing warms our hearts (and fingers and toes) quite like yummy, wintry flavors mixed with a bit of bourbon, rum, or port.
To turn up the heat, we enlisted the help of Blackbird Bar owner and drink mix-master Shawn Vergara to show us how to create three delicious (and hot!) DIY cocktails, perfect whether you’re entertaining or sipping something by an open fire. With flavors ranging from chocolate to tea to apple spice, you’re sure to find one super satisfying — no matter your seasonal craving. So, queue Rudolph the Red-Nosed Reindeer and Mariah, pump up the holiday spirit, and let the drink-making festivities begin.
Photographed by Rachelle Manning
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Ready to get your guzzle on? Thought so! We've rounded up a trio of drinks that'll keep you toasty (and tipsy!) this season.

Photographed by Rachelle Manning
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Drink 1, Winter Revolution
Created by Shawn Vergara, this is a mulled apple drink to keep the cold at bay. Think spiced cider, but better (with booze!).
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You’ll Need:
1.25 oz Laird's applejack
.50 oz Snap Organic Liqueur
.50 oz Graham’s Six Grapes port
2 oz unfiltered apple juice
5 drops spiced tincture
2 oz hot water
1 apple (for garnish)

Spiced Tincture Ingredients:
2/3 cup Bacardi 151
4 cinnamon sticks
1/4 cup star anise
1/6 cup cloves
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Step 1: Combine spiced tincture ingredients in a jar and let sit for one week.
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Step 2: Slice an apple into thin sheets.
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Step 3: Cut one of the apple sheets in half, then slice in long vertical strips to create apple matchsticks.
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Step 4: Pour a cup of boiling water into a serving glass and let it sit for 30 to 45 seconds until the glass is piping hot, then pour the water out.
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Step 5: In a separate cup combine the first five ingredients.
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Step 6: Pour ingredients into the hot serving glass.
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Step 7: Top off with 2 oz hot water and mix.
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Step 8: Garnish with apple matchsticks and you're good to go. Apple-spiced to perfection!

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Drink 2, Mud Bath
This scrumptious, spiked, chocolat-y concoction is one part cocktail, one part dessert.
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You’ll Need:
1 oz Zaya dark rum
1.5 oz Meletti Cioccolato chocolate liqueur
.25 oz nocino walnut liqueur
3 oz hot water
3 oz whipping cream
Grated cinnamon stick (for garnish)
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Step 1: Pour 2 oz whipping cream into a separate cup and mix until frothy. Don’t over mix — stop once the cream forms fluffy peaks!
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Step 2: Pour a cup of boiling water into serving glass and let it sit for 30 to 45 seconds until the glass is piping hot, then pour the water out.
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Step 3: Combine the first four ingredients, plus 1 oz whipping cream, into the serving glass and stir.
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Step 4: Spoon in the whipped cream.
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Step 5: Grate a sprinkle of cinnamon on top and sip away! This creamy cup is more than worth the chocolate coma!
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Drink 3, Blackbird Hot Toddy
Built by Adam Schneider, this is Blackbird’s super-comforting, holiday-flavored take on the traditional hot toddy.
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You’ll Need:
4 oz hot water (save 2 oz for a topper)
1 Bag Mighty Leaf Earl Grey or 2 tsp loose-leaf tea
3/4 tsp molasses
3/4 tsp brown sugar
1/4 tsp vanilla bean paste
2 oz Evan Williams Single Barrel bourbon
Lemon (for garnish)
4 cloves (for garnish)
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Step 1: Pour a cup of boiling water into the serving glass and leave water in glass for 30 to 45 seconds until glass is piping hot. Then pour the water out.
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Step 2: Add 2 oz hot water to serving glass. Then add either tea bag or tea ball filled with loose leaves and let steep for a minute or less. Don’t let it sit too long — the tea shouldn’t dominate the flavor of the drink.
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Step 3: Measure and add the molasses, brown sugar, vanilla bean paste, and bourbon.
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Step 4: Top off with 2 oz of hot water to keep the drink hot, and stir.
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Step 5: Peel lemon rind, stud with four cloves, and add it as garnish. Spiced, slightly sweet, and soothing — now this is what a hot toddy should taste like!
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Time to raise the bar at your next holiday get-together. Cheers!

Photographed by Rachelle Manning

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