As the chill of winter begins to settle in, there's no better way to ward off the cold than sitting down for a piping-hot glass of something delicious.
And here in Philadelphia's historic Northwest neighborhoods, local establishments are proving that winter warmers can reach far beyond traditional mulled wine and spiked eggnog. Our drink artisans have crafted an impressive array of seasonal drinks that blend creativity with comfort.
Take Cider Belly, the charming Germantown Avenue bistro where winter transformation is an annual ritual. While their celebrated hard ciders "don't …
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As the chill of winter begins to settle in, there's no better way to ward off the cold than sitting down for a piping-hot glass of something delicious.
And here in Philadelphia's historic Northwest neighborhoods, local establishments are proving that winter warmers can reach far beyond traditional mulled wine and spiked eggnog. Our drink artisans have crafted an impressive array of seasonal drinks that blend creativity with comfort.
Take Cider Belly, the charming Germantown Avenue bistro where winter transformation is an annual ritual. While their celebrated hard ciders "don't stand up to heat," says co-owner Matt Vendeville, they've mastered the art of winter warming with a sophisticated twist on hot cider.
Their solution? "Pull out the regular stuff and spike it with a shot of bourbon," Vendeville says – specifically, David E. bourbon from Hershey-based Hidden Still Spirits, keeping their commitment to local sourcing. Served in a proper cup and saucer with a cinnamon stick for stirring, it's become such a neighborhood favorite that "People start asking for it as soon as it starts to get cold."
The neighborhood's newest addition, Char & Stave, opened its doors in 2023, bringing a fresh sophistication to the winter drink lineup. In a setting part bar and part coffee shop, this hybrid spot offers hand-crafted lattes with a kick, perfectly balancing coffee shop comfort with cocktail bar refinement.
At Young American Hard Cider & Tasting Room in Germantown, tradition meets innovation under the guidance of co-owner Stephanie Cole. Despite her wry observation about this year’s "cold season, which apparently we're not getting," their hot spiced cider remains a seasonal standout. It's a warming adventure of hot, sweet cider, lemon and ginger juice in a toasted chai spice blend, which customers can enjoy alcohol free or either spiked with Pennsylvania bourbon or rum.
In celebration of this year’s warming seasonal spirit, we're sharing some of our personal favorites: straight from the kitchens of Chestnut Hill Local staff.
Each brings a unique perspective to winter warming, from Blaise Brugger’s The Blaze — an exciting flambe flourish of a drink — to Daralyse's alcohol-free December to Remember eggnog, rich with heavy cream and freshly grated cinnamon. For those seeking something unexpected, Maggie's Muddled Melon Cider introduces summer notes of cantaloupe and blackberry, while Will Standish elevates the classic Manhattan with sophisticated additions of Cynar and Luxardo cherries.
When winter whispers at your window, there's nothing quite like wrapping your hands around a steaming mug of something warm. Whether you're serving Tommy's ginger-forward whiskey tea or Leisha's Luscious Hot Toddy — complete with Local reader Art Howe's honey — these recipes are sure to please.
Recipes:
The Blaze
1 ounce brandy (higher proof for easier lighting)
1/2 ounce dark rum
2 ounces of apple cider or spiced apple juice
1 ounce cranberry juice
1/2 ounce fresh orange juice
Small pinch of orange zest
1/2 teaspoon honey or a pinch of brown sugar (optional)
1 clove
A small piece of cinnamon stick or a pinch of ground cinnamon
Thin orange slice and a few cranberries for garnish
In a small saucepan, combine the apple cider, cranberry juice, orange juice, orange zest, clove, cinnamon, and honey or sugar. Gently heat over low-medium heat until it’s warm but not boiling, letting the spices infuse for about 5 minutes. Remove from heat and strain out the clove and cinnamon.
Pour the brandy and rum into the warm mixture and stir.
Pour the drink into a heat-proof mug or glass, with orange and cranberry on a toothpick as garnish. Heat a dash of high-proof rum and splash it on top. Use a long match or lighter to light — don’t forget to let it burn out before drinking!
Leisha’s Luscious Hot Toddy
¾ cup water
1 ½ ounces of bourbon
2-3 teaspoons of Howe’s Honey*
2-3 teaspoons of freshly squeezed lemon juice
1 sliced lemon round
Heat water to a simmer and pour into a mug. Add bourbon, 2 teaspoons of honey and 2 teaspoons of lemon juice. Stir until honey is dissolved. Give it a taste and add an extra teaspoon of honey for more sweetness or an extra teaspoon of lemon for more zing. Add the lemon slice and enjoy!
*Spice it up by using Howe’s Hot Honey as your third teaspoon of honey!
Heather’s Hot Buttered Rum
(serves four)
2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch of salt
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon, for garnish
Maggie’s Muddled Melon Cider
3 blackberries
1 cantaloupe (3 melon balls)
1 ½ ounces of whiskey
½ ounces of Aguardiente (or any star anise liquor)
¾ cup of hot apple cider
Muddle blackberries and two melon balls in the bottom of a cup. Add whiskey and liquor. Mix. Add hot apple cider. Mix. Strain if you don’t like fruit pulp. Garnish with the third melon ball on a stick.
Tommy’s Lemon Ginger Tea
2 ounces of whiskey
¾ cup hot black tea
1 ounce ginger syrup
½ ounce lemon juice
1 teaspoon honey optional for additional sweetness
To make syrup, combine equal parts of chopped ginger, water and sugar into a pot. Bring mixture to a boil and let boil for 5 min. Turn off the heat and let it steep for 20 to 30 min. Strain the mixture through a metal strainer. Combine all ingredients and enjoy.
The Steamin’ Standish
1.5 ounces of bourbon or rye
Juice of 1/2 lemon
3-4 dashes of bitters
1 teaspoon Cynar
1/2 cup hot water
1 strip of orange zest
1 Luxardo cherry
Combine ingredients in a mug or glass and stir until well mixed. Garnish with orange zest and cherry.
Hannah’s Hot Red Velvet
A bottle of your favorite red wine, dry is best
Hot chocolate packets.
Heat the wine in a saucepan and add one hot chocolate packet per drink. You can make this from scratch, but you don’t need to.
Serve in your favorite mug and top with mini marshmallows.
Anne’s Antidote to Holiday Angst
(serves up to 12)
2 bottles of dry red wine (cabernet)
1c fresh squeezed oj (3 oranges)
2 oranges sliced
¾ c white sugar
¼ tsp Allspice
¼ tsp Cinnamon
4 cinnamon sticks
4 whole cloves
Mix wine, juice, sugar, spices and everything else
Cook on high heat for two hours, or on low heat for four.
Len Lear’s ‘Sip Happens’
(serves 6)
1 bottle of dry red wine
2 cups cranberry juice or pomegranate juice
1 tablespoon whole cloves
1 tablespoon grated orange zest
3 cinnamon sticks
1/3 cup of any berries
4 thyme or rosemary sprigs
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat to low and cover; simmer for about 30 minutes, stirring occasionally. If desired, stir in brown sugar or honey to sweeten. Pour into a punch bowl or pitcher. Serve hot.
Non-alcoholic
Carla’s Christmas Crush
1 cup whole milk
1/4 heavy cream
¼ cup semi-sweet chocolate chips
1 tbsp sugar
¼ tsp peppermint extract
Whipped cream and shaved chocolate for garnish
Peppermint straw
Heat the milk and cream gently in a saucepan over low-medium heat until warm, but do not let it boil. Stir in the chocolate chips, once melted, add the peppermint extract.
Pour into a tall mug and top with whipped creme and chocolate shavings.
Serve with a peppermint straw.
Daralyse’s December to Remember
6 eggs
1 cup white sugar
1 cup heavy cream
2 cups half-and-half
1/2 teaspoon vanilla
grated cinnamon
brown sugar (to taste)
In a large mixing bowl, whisk the eggs until they are creamy in color. Add the white sugar and stir until the sugar is dissolved. Add the heavy cream, half-and-half, and vanilla. Stir.
Strain the mixture. Store in the refrigerator until ready to serve.
When ready to serve, top each glass of eggnog with cinnamon and a sprinkle of brown sugar.