Christmas trees are going up and we’re wearing parkas, so it’s time to sip our first hot cocktails of the season. We’ll be highlighting our favorites all week.
901 Restaurant and Bar ’s Dean Feddaoui once whipped up drinks behind the bar at Bourbon Steak, and it’s easy to tell. For the Oak Barrel Aged Bourbon Cider (pictured above), Feddaoui mixed reduced, raw and cooked ciders, then barrel-aged them for a month with Jim Beam for a drink that’s tart, not cloying. After heating, it’s topped with a dense layer of pear-puree whipped cream that’s so good, the bar should consider serving it solo as dessert.
Sweeter is the Two Sins, a play on the traditional hot buttered rum, is made with brown butter scented with vanilla bean, allspice and nutmeg. But to rid the drink of the oil slick that typically floats on top of buttered rums (and hopefully, cut a few of its fat grams), Feddaoui skimmed off the butter and added house-made butterscotch and dulce de leche that’s toasted till it has the slightly charred flavor of a campfire marshmallow. The drinks ring up at $11.