Luckily for us, the weather here is never too frightful, but nothing says "winter" better than a frosty cocktail—or a hot buttered brandy. Whip up these for your next party to make sure the mood is merry and bright. All recipes are courtesy of Lurcat Catering, the in-house caterer for Naples Botanical Garden (and, yes, in the same family as Lurcat on Fifth Avenue South).
Hot Buttered Brandy (*batch recipe*)
1 1/2 gallons apple cider
1 1/2 Tbsp. freshly ground nutmeg
1/8 cup whole cloves
1 liter brandy
1 lb. butter, melted
Cinnamon sticks, for garnish (optional)
Warm cider in a large pot with nutmeg and cloves. Heat slowly over medium heat until it steams—but don’t let it boil. Add brandy and butter; stir to mix. Pour into warmed glass mugs and garnish with cinnamon sticks.
3/4 ounce Kahlua coffee liqueur
3/4 ounce Godiva chocolate liqueur
1 1/2 ounces dark rum
3 ounces (2 percent) milk
White and dark chocolate shavings, for garnish (optional)
Combine ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with white and dark chocolate shavings
Chocolate Mint Martini
1 1/2 ounces green crème de menthe schnapps
1 1/2 ounces light crème de cocoa
1 ounce heavy cream
Dark chocolate shavings or mini candy canes, for garnish (optional)
Combine ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with dark chocolate shavings or mini candy canes.
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