Try a Hot Chocolate Toddy: the Happy Holidaze

There are many different toddys out there from your basic Hot Toddy to the ever popular Hot Buttered Rum. Then there are many excellent Hot Coffee Cocktails, including the famous Cafe' Brulot Diabolique which is an Antoine's creation of hot spiced coffee set aflame with brandy at your table. So when the New Orleans Modern Drunkards came accross a recipe for a Hot Chocolate Toddy....we knew a tasting was in order.


The recipe is that of the Happy Holidaze, a concoction developed by Abigail Gullo a bartender at Fort Defiance in Red Hook, Brooklyn, New York. In Abigail's interview with the New York Times, it was said that this drink was "designed to warm the pipes and buoy the nerves" in order to help Christmas singers announce bodly the coming of Jesus!!

So with that description and the idea of a Hot Chocolate cocktail, who were we to turn down this cocktail testing.


The Happy Holidaze
Makes 1 serving

Ingredients:

- 1 cup of Hot Chocolate

- 3/4 oz of Green Chartreuse

- 3/4 oz of Cointreu

- Marshmellows or Whipped Cream***

Preperation:

Add Chartreuse & Cointreau to Hot Chocolate, stir & serve in mug.

Now we give you honest feedbacks and we made several batches. It was an interesting cocktail that definately warmed up our cockles. The Chartreuse often gave us the impression that parts of our Christmas tree had fell into our Hot Chocolate which I suppose was the purpose. It was noted that several people did have the urge to sing from the tingle the Chartreuse gave us. One person also recommended that adding Whipped Cream or Marshmellows would prove we love Jesus.

So try it out and tell us what you think. Have a fun variation on this Hot Chocolate cocktail that you think people will enjoy? Leave a comment below.

***Whipped Cream or Marshmellows are OPTIONAL. The New Orleans Modern Drunkards can not confirm nor deny that Marshmellows nor Whipped Cream will add to this cocktail's flavor nor can we confirm nor deny that it will prove that you love Jesus.

Thirsty Thursday: Hot Buttered Rum

Well, it's officially carnival time here in New Orleans & I hope you New Orleans Modern Drunkards have been getting prepared for the Mardi Gras. In dealing with this really cold winter season, we are sharing with you guys a wonderful recipe for Hot Buttered Rum. I think many people have mixed feelings on this cocktail only due to the fact that it is often made so badly in so many places. This is usually due to lack of prep time. We find that if you put in a little time to make up the "Buttery Batter" ahead of time, you won't be drinking really crappy, watery, oily, rum. Therefore, we hope you enjoy this recipe below that we personally like.



Ingredients:

1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Bottle dark rum
Boiling water



Preparation:

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately. This recipe should yield about 10 servings.

Try it out and let us know what you think!! Have a different variation that you prefer, let us know by leaving a comment.

Sauce Spotlight: Appleton Estate

Well Modern Drunkards, it's time for the Saturday Sauce Spotlight and today we are going to discuss a main ingredient found in Hot Buttered Rum. During the Christmas Season, you will find Hot Buttered Rum in many craft bars and restaurants like Bar Tonique, the Library Lounge, The Marginy Brasserie, & even the City Park Christmas Cafe during Celebration in the Oaks.

This warm winter cocktail recommends a dark Jamaican Rum to add a dark and slightly spicy flavor to warm the cockles of your heart & belly. Recently, we watched Chris McMillian's Youtube video from the Library Lounge where he teaches us how to make a delicious hot buttered rum and he recommends using Appleton Estates Rum.

Now with the Hot Buttered Rum, any of the Appleton Estates Rums will do, however, we prefer Appleton Estate VX Rum. The Appleton Estate VX Rum offers a spiciness up front while not being harsh. This rum is 80-proof and is made from sugar cane grown in Jamaica and is fermented with natural yeast found in Appleton sugar cane. It is a dark amber rum made with a blend of several other rums. The reason we find it a good match for Hot Buttered Rum is that it is herbal with notes of sweet butter.

You can usually find it priced from a minimum of $18.00 - $22.00 at Martin Wine Cellar, Elio's Wine Warehouse, Dorignac's, or your local grocery.

Try it out in a Hot Buttered Rum or another type of cocktail and tell us what you thing. Don't like it or prefer another type of rum for your Hot Buttered Rum? Let us know.