Hot drinks

What defines a hot cocktail

A hot cocktail combines a spirit or wine with a hot base such as water, tea, coffee, milk or cider, plus sweetness and often spice or citrus. The heat carries aroma very strongly, so spices, honey and citrus peel become more noticeable than in a cold drink. Alcohol vapours also rise faster, which is why balance and moderate strength matter.

Common styles

• Toddies: spirit, hot water, honey or sugar and lemon. Whisky, rum and brandy all work.
• Coffee drinks: the Irish Coffee combines Irish whiskey, hot coffee, brown sugar and a float of lightly whipped cream.
• Mulled wine and punches: red wine or cider heated gently with spices, citrus and sugar, sometimes fortified with rum or brandy.
• Buttered and milk drinks: hot buttered rum or spiced milk punches with a rich, round texture.

Temperature matters

Never boil alcohol. Heat the non-alcoholic base first, then add the spirit off the heat. Around 70 to 75 degrees Celsius is warm enough to feel comforting without burning off aroma or scalding the drinker. Keep mulled wine below simmering point for the same reason.

Serving tips

Preheat the glass or mug with hot water and pour it out before building the drink. Use heat-resistant glass mugs or ceramic cups with a handle. Whole spices (cinnamon sticks, cloves, star anise) give a clearer flavour than ground ones and are easy to strain out. A typical toddy uses 40 to 50 ml spirit with 100 to 120 ml hot water.