In an ideal world, love would be the only universal language. The facts on the ground suggest that there are others, and alcohol is one of them. Just kidding! Across the globe, though, people have arrived at the same conclusion: On a cold day, a spiked hot drink is unbeatable. A hot cocktail clears out the sinuses, warms the heart, and pleases the taste buds.
5 Hot Cocktails from Around the World
Boilo
Boilo comes from coal country, not so far from our home office in Pittsburgh. The base ingredient is typically moonshine, or high-proof whiskey distilled in Prohibition-era methods. Then, you add citrus, honey, cloves, star anise, or the spices you love and allow it to steep. It takes inspiration from a Lithuanian liqueur called krupnikas.
Caffe Corretto
Though the espresso martini has its own merits, a much more efficient way to combine coffee and alcohol is the Italian caffe corretto, a “corrected coffee.” It’s simple. Make some espresso, then pour grappa, sambuca, or brandy into it. How much you put in is up to you. One variation from the Veneto region of Italy is called rexentin, meaning to rinse—you drink the caffe corretto, then leave a little bit of coffee residue at the end and wash it out with the spirit you used for an espresso-infused digestif.
Glögg
Glögg is a variation on mulled wine from the Nordic countries, where you definitely need something to keep your spirits up during the harsh winter. The base is usually red wine, though you can use port as well, and then an addition of brandy or whiskey. The true Nordic way would be to use Aquavit, but any hard liquor will work.
Rakomelo
Rakomelo is a Greek yiayia’s home remedy for a cold in a hot cocktail. But even if you’re not sniffling, it can be both aperitif or digestif. Be careful, though, as it’s a pretty strong drink. Rakomelo uses Cretian tsikoudia or raki, the traditional spirit of the Greek islands, combined with cloves and honey in a briki, the Greek-style coffeemaker.
Hirezake
This hot drink from Japan is the “deadliest cocktail in the world,” made by infusing hot sake with fin of the fugu fish. Consuming fugu without proper preparation can be poisonous, and only a few restaurants in the United States have a license to sell it. Be careful where you get this, but if you dare to try it, it has a delicious umami flavor.
Story by Emma Riva
Cover photo by Adam Milliron
Subscribe to TABLE Magazine‘s print edition.
