Hot ’Tails

From left, the Cassandra Complex, Hot-Chocolate Martini, Lamb’s Wool, the Last Waltz, and Kyoto After Dark.Photo: Bobby Doherty/New York Magazine

Cassandra Complex
A hot toddy with a head-clearing cayenne kick from Richard Knapp, co-owner of Mother’s Ruin.

1 1/2 oz. Santa Teresa Claro rum
1/2 oz. lemon juice
1/2 oz. honey syrup
1/2 oz. ginger syrup
1 chamomile-tea bag
Cayenne pepper to taste
Orange wedge

1. Combine first 6 ingredients in an old-fashioned glass, then fill to top with boiling water.
2. Steep for a few minutes, then remove tea bag.
3. Garnish with orange wedge.

Hot-Chocolate Martini
A hyperrich libation from Kevin Mahan, managing partner at Gramercy Tavern.

For the hot chocolate:
3 cups whole milk
1 cup heavy cream
2 to 3 tbsp. sugar
2 cinnamon sticks
4 oz. each of 72 percent and 55 percent bittersweet chocolate
1 tsp. vanilla extract

For the cocktail:
1 oz. Stoli Vanil vodka
1 oz. amaretto

1. Bring first 4 ingredients to a boil. Melt chocolate and combine. Add vanilla.
2. In a glass, stir the spirits into 4 ounces of the hot chocolate.

Lamb’s Wool
A spin on a nineteenth-century cocktail from Jack McGarry, co-owner of the Dead Rabbit.

For the apple-and-ginger purée:
4 1/2 oz. apple slices
1 oz. gingerroot juice
2 oz. sugar
1 oz. water

For the cocktail:
1 1/2 oz. Jameson 12-Year Irish whiskey
1 oz. winter-spice syrup
6 oz. Flying Dog oyster stout

1. Purée first 4 ingredients and then warm on the stove.
2. Combine 1 1/2 ounces of the purée with the whiskey and syrup, and shake.
3. Pour in a beer glass, and top with stout.

The Last Waltz
An aromatically minty gin-based cocktail from Nate Dumas, bar director at the Shanty.

3/4 oz. Perry’s Tot Navy Strength gin
1 oz. Carpano Antica Formula sweet vermouth
1/4 oz. Pierre Ferrand dry curaçao
A scant tsp. Branca Menta
1 cinnamon stick

1. Combine all ingredients, except for cinnamon stick, in a short glass.
2. Top with hot water, filling to 1/2 inch from the glass’s lip.
3. Garnish with cinnamon stick.

Kyoto After Dark
A caffeinated whiskey brew from Dana Corey, bartender at the Exley.

For the cocktail:
1 1/2 oz. Yamazaki 12-Year whiskey
1 oz. Tar Pit cold-brew coffee
3/4 oz. sweetened condensed milk
2 oz. North Coast Brewing Co. Old Rasputin stout

For the syrup:
8 oz. North Coast Brewing Co. Old Rasputin stout
4 oz. sugar

1. Mix cocktail ingredients and warm in saucepan, stirring. Pour into mug.
2. Make syrup by reducing stout and sugar over low heat.
3. Drizzle syrup to taste.

Hot ’Tails