They Are Drinking

Warm drinks when you're frozen to the bone.

Warm drinks when you’re frozen to the bone.

The Experimental Cocktail Club in Paris’ hip 3rd arrondissement takes its name to heart. Besides hosting monthly hot punch parties in a cozy, speakeasy decor, the bartenders make good use of their favorite utensil: the blowtorch. The effect is spectacular and the cocktails are tasty, especially the best-selling Rosewater Ricky. It’s served on ice, but pyro barflies can witness the fiery spectacle up close—if they dare.

Rosewater Ricky
5 or 6 candied cherries
1 tsp. sugar
Splash of rum
1.7 oz. Hendricks gin
0.7 oz. fresh lime juice
1 tsp. rose liqueur

Place cherries in a heat-proof pan and pour sugar over them. Use a blowtorch to caramelize the cherries. (The trick is to add a bit of rum so they burn better.) Pour into a glass; add gin, lime juice and rose liqueur, and shake vigorously.

Giovanni Fiorin, the director and bartender at Milan’s Trussardi alla Scala Café, pours liquid comfort with her Espresso al Cognac. The rich and frothy drink has both caffeine and a bit of booze, making it an Italian cousin to Irish coffee. “Espresso al Cognac is brand new, and pleases demanding palates for its flavor and the particular taste that the roasted and roughly minced cacao beans leave in the mouth,” says Fiorin.

Espresso al Cognac
1 long espresso, hot
Cocoa powder
1/2 oz. cognac VSOP
1/2 oz. whipped cream
Ground cinnamon
Roasted and minced cocoa beans

Mix the espresso and cocoa powder in a heat-proof glass and shake until thoroughly combined. Add the cognac. Serve in a martini glass and top with cinnamon, a thin layer of whipped cream and a sprinkle of cacao beans.

After the Berlin weather turns cold and dreary, Edward Madi of Qiu on chic Potsdamer Platz suggests a colorful alternative to Germany’s murky glühwein. Berry in Love is both fruity and spicy. And while it may taste light going down, be advised: Like love when it first hits, this drink packs a punch.

Berry in Love
1 1/3 oz. Havana rum
3 tsp. confectioners’ sugar
2/3 oz. apricot brandy
1/3 oz. grenadine
1 oz. cranberry juice
Boiling water
Garnish: 1 star anise, 1 cinnamon stick, a few cloves, 1 slice star fruit, a few fresh blackberries, a few fresh raspberries

Mix together rum, confectioners’ sugar, apricot brandy, grenadine and cranberry juice. Pour rum mixture into a heat-proof glass or tumbler and add boiling water to fill. Add star anise and fresh berries, and further garnish with a clove-studded slice of star fruit and a cinnamon stick.
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