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Sable Kitchen & Bar adds four hot cocktails to its menu

The new offerings include two twists on hot toddies and two Irish coffees.

 (Photograph: Martha Williams)
Photograph: Martha Williams

Bear Medicine is a new hot toddy at Sable Kitchen & Bar.

 (Photograph: Martha Williams)
Photograph: Martha Williams

Loesser's Duet is a new hot toddy at Sable Kitchen & Bar.

 (Photograph: Martha Williams)
Photograph: Martha Williams

Things Aren't What They Seem is a new hot cocktail at Sable Kitchen & Bar.

 (Photograph: Martha Williams)
Photograph: Martha Williams

Architects and Kings is a new hot cocktail at Sable Kitchen & Bar.

 (Photograph: Martha Williams)
Photograph: Martha Williams

Sable Kitchen & Bar has four new hot cocktails this season.

This freezing cold winter comes with one bright spot—an abundance of hot, boozy drinks. Sable Kitchen & Bar has just started making hot cocktails for the season, and the current drink list features four options: two hot toddies and two Irish coffees.

“Two of them are toddy riffs and two are a little closer to Irish coffee,” head bartender Mike Ryan says. “Basically a toddy is just booze, sugar, water and spirits, and we have two that play off that. Loesser’s Duet [from bartender Allie Kim] uses bourbon, eucalyptus syrup and crème de mure, which is a blackberry liqueur. We add a little lemon juice and add hot water to that. It’s named for Frank Loesser, the composer of ‘Baby, It’s Cold Outside.’”

The other hot toddy is Bear Medicine, which Ryan developed. It’s made with Tomintoul, a lightly peated Highland Scotch, which Ryan says makes the drink “a little funkier” and it has “a little smoke, a little brine, and that’s balanced with PX sherry, allspice dram, maple syrup and lemon juice.”

The two toddies are lightly sweet with complex layers of flavor, while the Irish coffees are a bit more substantial and would be good after-dinner drinks. They use Caffe Vita coffee, which is from Seattle, and which Sable has a partnership with.

Architects and Kings, made by bartender Josh Relkin, combines rye, apple brandy, Luxardo Amaro Abano, which Ryan says is “a very aromatic Amaro” and coffee. It’s topped with a layer of whipped cream made in house. Things Aren't What They Seem, from bartender Mike Arlesic, uses rum, sherry and crème de cacao along with coffee and whipped cream.

“The sherry has characteristics of oloroso and amontillado, so there’s a bit of sweetness,” Ryan says, while the cacao adds a deeper flavor.

Ryan says that he plans to offer Sable’s winter cocktail menu until “it stops being winter,” so the new drinks will be available until March or April.

And if you like wintry cocktail flavors but prefer to keep your cocktails cold, Ryan suggests another new drink. 

“The Giving Tree is based on the idea of mulled wine but it’s served cold,” Ryan says. “There’s red wine, rye and Drambuie with a little aromatic bitters. The result is light and bright and snappy, with mulled wine spices.”