- Jordan Corney, bar manager at Bohanan's Prime Steaks and Seafood.
“This is Sasha’s bar at the end of the day, and I really want to honor his legacy in the bar world,” Corney said.
But the wiry bartender isn’t averse to a few variations here and there, especially when it comes to hot cocktails to stir up this winter. So ditch the spiked hot chocolate for these adult and boozy numbers.
- 2-3 fine sugar cubes
- 1 ½ ounce Jameson Irish whiskey
- A double shot of espresso
- 1 ounce hot boiling water
- 2 ounces whipping cream
- Simple syrup, to taste
Combine sugar, whiskey, espresso and water. Stir. In a shaker tin, dry shake whipping cream and hint of simple until thickened slightly. Using the back of a bar spoon, pour whipped cream over coffee slowly.
Variations: Use strong coffee. Corney’s version is a spinoff on the Irish Coffee found in San Francisco’s Buena Vista Café.
Hot Buttered Rum
- 1 large brown sugar cube
- 2 ounces añejo rum,
- slightly steamed or heated
- 2 ounces boiling water
- ½ teaspoon unsalted butter
- Nutmeg, for grating
- Cinnamon stick, for grating
- Lemon zest
Combine sugar cube, rum, water and top with butter. Using microplane, grate spices over drink. Top with lemon zest, a squeeze of the rind and discard.
Variations: Go nuts — use a spiced rum, change up the spices and citrus (clove and orange would work) or toss in a sweet compound butter.
- ¾ ounce lemon
- ¾ ounce honey
- 2 ounces bourbon
- 1 ounce hot water
- Lemon zest
Dry shake lemon, honey, bourbon and combine with boiling water. Top with lemon zest.
Variations: A big tea drinker Corney adds bourbon, honey, Earl Grey or Twinings English Breakfast tea and lemon zest to his hot toddy.