Local officials in D.C. recently convened a convention to draft a constitution that would put the city on the path to statehood. Under the plan, the District would adopt a new name: "New Columbia." But some of those who've been on the front lines of the fight for statehood aren't thrilled about how the process has worked so far - and where it might be going.
Sometimes the best remedy for cold weather is a warm dose of mulled wine, spiced rum or hot toddies. We talk with two local mixologists about libations for snowy days, and explore the anatomy of a great cocktail.
- Warm Drinks from Derek Brown and Chantal Tseng
Hot Sangaree (serves 6-10)
1 bottle Red Wine (25 oz.)
4 oz. Triple Sec or Orange Curacao
4-8 oz. Simple Syrup*
4 oz. Lemon Juice or Real Lemon
Heat red wine, and remove from burner after simmering. Add additional ingredients except nutmeg. Grate nutmeg on top and serve.
Cut Lemon Peel or Orange Peel
1.5 oz. Simple Syrup
2 oz. Whisky (Scotch preferred)
4 oz. Hot Water
Add peel, syrup and whisky to mug. Add hot water and stir.
Unsweetened Heavy Cream
1.5 oz. Irish Whiskey
4 ounces Brewed Coffee
1 oz. Brown Sugar or Simple Syrup
Combine hot coffee, whisky and sugar; add whipped cream on top. Yes, Cool Whip will do if that’s all you have but it makes the drink a lot sweeter. It is definitely only recommended if you are snowed in and that is all you have. You may wish to cut back on the simple syrup in that case.
Non-alcoholic Cardamom Coffee
Unsweetened Heavy Cream (add teaspoon of Rose Water or Orange Blossom Water if available)
4 oz. Brewed Coffee
Dash Ground Cardamom
1 oz. Brown Sugar or Simple Syrup
1 oz. Milk
Combine hot coffee, sugar, and milk; add whipped cream on top.
Mulled Ale/ Wassail (serves 6-10)
6 pack brown ale
1.5 cups brown sugar
3-4 cinnamon sticks
zest of 1 lemon
1 cup port
ground spices: cinnamon, allspice, ginger, cardamom (half tsp. each)
Score apples & bake at 350 degrees with 1 cup sugar, 1 cup port and half a bottle of brown ale. Then combine all ingredients over low heat & simmer about 30 minutes.
Hot Buttered Rum
1.5 oz Dark Rum
2 Tbsp. butter
Brown sugar to taste (usually 1-2 tsp.)
Dash of Vanilla extract
3-4 oz Boiling Water
Pinch of Cinnamon
Pinch of Nutmeg
Pinch of Cloves
half a pinch of salt
Cream butter, vanilla, spices, salt together. Spoon into mug, Add rum & then pour in hot water, whisking until blended.
You can also garnish with a clove studded orange peel for aroma.
1.5 oz Brandy, Bourbon or Rum
.5 oz. Honey
Juice of one lemon wedge
3-4 oz. Hot Brewed Tea of choice (Chamomile, Ginger, Chai, etc…)
1 Cinnamon stick
Brew tea careful to not over-steep. Combine all ingredients, lightly squeezing juice of one lemon wedge (about a 6th of a lemon). Stir with cinnamon stick.
Mulled Cider (serves 10+)
1 gallon apple cider (can substitute Apple Juice if necessary)
3-4 cinnamon Sticks
1 Tbsp. Ground nutmeg
Clove studded orange slices (about 1 whole orange cut in slices, with 5-6 cloves per slice)
1 tsp. Ground cardamom
1 Star anise pod
Combine all ingredients on stove top on low hear & serve. You can add 1.5 oz of rum, brandy, whiskey if you prefer an alcoholic version.
- Make simple syrup by boiling water and then adding an equal amount of white sugar. Blend until the mixture is smooth and free of granules.
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