12 Bottle Bar

2 oz Chairman´s Reserve Spiced Rum
0.25 oz Orange Curaçao
0.25 oz light brown Muscovado Sugar
1 cup freshly brewed strong full-bodied Coffee
Master of Malt Curaçao Bitters
Whipped Cream

Add spiced rum, orange Curaçao, coffee and bitters to a large mug or heat-resistant glass and stir together. Top with whipped cream and dust cinnamon or nutmeg over

Garnish the glass by wrapping a golden bow around it

Featured Glassware:  NewWave Caffè by Villeroy & Boch

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Today, we officially kick off our ‘Tis the Season… for Drinking campaign featuring 12 holiday drinks brought to us by some of our favorite people.  As it happens, today is also St. Lucia Day, the celebration of an Italian saint particularly popular among Scandinavians.  For me, the day holds special significance as a reminder of my Swedish heritage – but not in the way that you might initially think.

With the name David Solmonson, more often than not, people assume that I’m Jewish.  It’s never been an issue – I don’t know why it would be – with the sole exception of the time in 4^th or 5^th grade when I was randomly called upon and asked to regale my classe with the story of how my family celebrated Hanukah.  There was no preamble or warning, just “David, make with the menorah story.”  Not knowing the menorah story or anything about Hanukah, I did the only thing that came to mind – I told everyone about St. Lucia instead. Read More…

6 oz Strong Black Coffee
2 Cardamom Pods
1 Twist of Orange
2 Demerara Sugar Cubes (2 tsp)

1 oz Pusser’s Rum
0.5 oz Molasses

Pinch cardamom pods to slightly break outer hull
Add coffee, sugar, and cardamom to a small sauce pan
Twist orange peel over pan and add to coffee
Heat to boil, then remove from heat, setting aside for a few minutes

Combine rum and molasses, add to a coffee cup
Return coffee in pan to boil, then add hot contents to the coffee mug
No one will begrudge you a dollop of whipped cream and/or some nutmeg

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Traditional, Italian.

1 part Advocaat
1 part Remy Martin Cognac
1 part Hot Coffee or Espresso

Combine Brandy and Advocaat together in a small pan and heat over medium low until simmering, stirring constantly
(Alternatively, if you have a milk steamer, use that – it’s the traditional way)
Pour Advocaat mixture in to a preheated mug, then add hot coffee.  Stir
Top with whipped cream and dusting of chocolate powder

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