Behind the Bar at Esquire Tavern, San Antonio

by James Stevenson

A traditional Hot Toddy is a staple for cold weather and the holidays. Esquire’s Hot Toddy is $9; your choice of spirit includes: apple brandy, bourbon whiskey, or esquire rum blend no. 9 with honey, lemon, allspice, served warm. They even shared their recipe so you can make this Esquire Tavern Hot Toddy at home!

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Photo Credit: Kody Melton

Recipe:

  • 1.5 ounces Choice of Spirit – apple brandy, bourbon whiskey, or esquire rum blend no. 9 (We recommend Apple Brandy for those who haven’t tried it.)
  • 3/4 ounce Honey Syrup (Honey:Water, 3:1)
  • 3/4 ounce Fresh Lemon Juice
  • 1/4 ounce Hamilton Pimento Dram

Method:

  1. Shake liquid ingredients without ice in a shaker tin
  2. Pour into warmed glass or mug
  3. Add 4 ounces of water (200°F)
  4. Stir to combine ingredients

Garnish:

Wide swath of lemon zest pierced with 3 whole cloves. Light the cloves with a match, and express the oil of the lemon peel while the cloves are flaming for a little fireworks show, and drop into glass.

Glassware:

Footed Glass or Mug, warmed with hot water.


Downstairs at The Esquire and The Esquire Tavern will also be serving aged Egg Nog during December. Guests can experience a very traditional Egg Nog whipped up by the folks behind The Esquire in San Antonio based upon a recipe which dates to the 1700’s. It was common to prepare Egg Nog well in advance of consumption of holiday libations, and this year’s Egg Nog was made in November. Esquire’s Egg Nog will have rested for a little over a month developing complexity before guests can get their hands on it, beginning on December 18, 2018, while supplies last and available at both The Esquire Tavern and Downstairs at The Esquire. Without getting into all of the nitty-gritty details of the recipe, this classic Egg Nog uses a lot of Paul Beau VS Cognac, Four Roses Bourbon, El Dorado Demerara Rum, milk, cream, sugar, and eggs, and it is spiced with a bit of cinnamon, star anise, and nutmeg.

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