Your winter wedding reception wouldn’t be complete without a signature cocktail! Want to add a fun, flavor and flair to your bar? Give your guests a little something HOT!!!!
Hot Toddy/ Hot Spiced Rum Cider Hangout
Make your cocktail hour interactive with a drinks station where guests can make their own festive beverages. A Hot Toddy station and Hot Spiced Rum Cider station is a great way to help take off the winter chill and get your guest up and moving and interacting with each other. There’s nothing like good conversation over a warm drink. Complete your stations with Irish coffee mugs, whipped cream, cinnamon sticks, ground cinnamon, lemon wedges,apple slices and cocktail napkins printed with instructions.
The recipes are below.
Love you like a play cousin.
The Hot Toddy
Warm and toasty and just in time for winter, the Hot Toddy is a classic hot drink. Feel free to experiment with your favorite types of teas or skip it all together and use hot water alone. Most black and green teas mix well with the sweetness of the honey and lemon, but from there it’s a personal preference and some interesting toddies are possible.
- Coat the bottom of a mug or an Irish coffee glass with honey.
- Add the liquor and the juice of the lemon quarter.
- On the side, heat water in a tea kettle and add the tea bag to make hot tea.
- Pour the steaming tea into the glass and stir.
Hot Spiced Rum Cider
Apple cider simmered with seasonal spices and spiked with rum is the perfect way to add variety to your open bar and serve the guests at your winter wedding reception a hot beverage. This recipe combines fragrant mulling spices with apple cider concentrate- a blend of freshly pressed juices of five Washington State apples.
- 2 Tbs. mulling spices
- 1 cup (8 fl. oz./250 ml) apple cider concentrate
- 3 cups (24 fl. oz./750 ml) water
- 3/4 cup (6 fl. oz./180 ml) golden or dark rum
- 4 cinnamon sticks (optional)
- Put the mulling spices in a spice ball.
- In a large pot over medium-high heat, combine the apple cider concentrate and water and bring to a boil. Reduce the heat to low, add the spice ball and gently simmer for 20 minutes.
- Pour 1 1/2 fl. oz. (45 ml) rum into each of 4 warmed mugs.
- Top each with 1 cup (8 fl. oz./250 ml) spiced cider and add a cinnamon stick. Serve immediately. Serves 4.
*This recipe can be made in a large quantity and served from a thermo hot pot.