Meet seven of the city’s best hot cocktails that'll thaw the chill and warm the soul.
Based on the traditional Piedmontese classic, this chocolate and coffee layered wonder gets a San Francisco twist: Tcho chocolate, Sightglass espresso, and Old Potrero rye whiskey. Welcome home. Created by Jon Gasparini at Rye.
2 ounces Tcho Pro drinking chocolate
Double shot of Sightglass Owl’s Howl espresso
1 1/2 ounces Old Potrero infused whipped cream
Old Potrero Infused Whipped Cream
1 cup heavy cream
2 ounces Old Potrero straight rye whiskey
1 1/2 ounces simple syrup (2 parts sugar to 1 part water, heated until dissolved)
1. Add ingredients to a sealable flip-top glass bottle.
2. Shake by hand until cream is whipped but still pourable.
1. In an Irish coffee glass, first add the chocolate, and then carefully layer the double shot of espresso.
2. Top with whipped cream.
3. Optional: Add 1 ounce rye whiskey to the espresso before layering on top of the chocolate for added “warmth.”
Hot Castle Dip
A refined version of the recipe from the 1930s cocktail bible, this calvados brandy drink (with cane syrup, a few drops of absinthe, mint leaves, hot water, and a lemon twist) is aromatherapy in a glass. It soothes with each lightly sweetened sip. Created by Harry Craddock, Savoy Cocktail Book, 1930. Order at Bar Agricole
The classic Irish coffee gets a shot of street cred via fernet, Sightglass coffee, and creme de cacao. A dollop of gold luster-dusted pistachio cream, per Rich Table’s presentation, might become the new standard. Created by Jason “Buffalo” Lograsso at Rich Table.
Miss Hotty Toddy
This sassy little sister of the basic bourbon toddy (bourbon, honey, lemon) gets her charming personality from the addition of homemade spiced baked-apple cider. Created by Jenny Schwarz at Hopscotch in Oakland.
The non-alcoholic Mexican café de olla gets a boozy wake-up call with a shot of reposado tequila and cinnamon- and chipotle-infused piloncillo (brown sugar) syrup. Topped with Licor 43 whipped cream, orange zest, and cinnamon, it is perfect for brunch or nightcaps. Created by Joanne Weir and Joel Baker at Copita Tequileria y Comida.
With Sailor Jerry rum, tropical green tea, honey syrup, smoked cinnamon, and the coffee-intense Galliano Ristretto, this drink tastes like a voyage back from the New World. Shiver those timbers no more. Created by Brian Means at Fifth Floor.
While a blossoming tea flower in the bottom of the glass provides a show, the real star of the East Connection (gin, botanical tea, Bonal, black pepper, and lemongrass-infused honey syrup) is an exquisite exploration of the spirit teamed with a tea made from the botanicals found in gin. Created by Shaher Misif at Cantina.