This post was made in partnership with Croft Port. Recipe and ideas are my own.
For the first time in forever SoCal actually feels cold for the holidays and I am HERE FOR IT! I’m dressing in layers, I turned the fireplace on (although, if you’ve been reading on here long enough you should know I do that when it dips below 70…), I broke out a winter coat I got on sale a few years ago and haven’t worn yet, and I’m drinking all the hot cocktails right now so that my hands stay warm. It’s heavenly.
Once Thanksgiving comes to an end and I’ve eaten all my leftovers, my brain switches instantly into holiday mode. I want all the gingerbread cookies. I want to string up lights on every surface of my house (don’t worry, I don’t actually do that because that would probably be a fire hazard, but I do think about it a lot). And it’s baking spices in everything, including my drinks. While I can make a cocktail any way I want at all times throughout the year, in December I just want it to feel extra holiday-like. And so that brings us to today’s cocktail.
I’ve teamed up with Croft Port to show you all how to enjoy port in a hot cocktail, and more importantly, how to make it extra for the holidays. Extra holiday. Croft Reserve Ruby Port has some built-in holiday spices already in its flavor profile: clove, cinnamon, burnt caramel, cardamom, and a warm chocolate nuttiness. While delicious on its own, today’s hot cocktail will bring out those spices further with the addition of chai tea. While chai teas vary widely in spices, the tea I’m using goes heavy on the cinnamon, cardamom, and ginger. A generous dose of freshly squeezed lemon juice adds a sharpness to the cocktail, cutting through some of the sweetness of the port, and the sweetness provided by my extra special ingredient, banana liqueur. That brûléed fruit flavor here is a welcome, unexpected addition to the drink, providing a deep, brown sugary sweetness that, again, makes me think of Christmas cookies.
When Croft Reserve Ruby Porto is warmed up, it also brings out the luscious berry notes and gives a rich, hearty mouthfeel which you want since you’re watering down the viscosity with the chai tea.
So bring on those cold nights, I’ll be ready for them with some hot port cocktails. And so will you!
Holiday Spiced Port Hot Toddy
1 chai tea bag
3 ounces boiling water
1-1/2 ounces Croft Reserve Ruby Port
1/2 ounce freshly squeezed lemon juice
3/4 ounce banana liqueur
In a heat proof mug or glass, combine the tea bag and boiling water. Let steep for 5 minutes. Strain out the tea bag and pour in the Croft Reserve Ruby Port, lemon juice, and banana liqueur. Gently stir to combine. Garnish with cinnamon sticks or dehydrated orange slices.
This post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.
While making these cookies I thought about how great the baking spices would be in a cocktail. Sure, we see lots of dashes of cinnamon or nutmeg this time of year, but those in combination with an intense ginger flavor…well we’ve got a perfect pair for some whiskey and a hot cocktail. I refer to these heated cocktails during holiday time as winter warm ups. They’re a great companion to a fireplace and a pair of hands in need of warmth.
This month I’ve teamed up with 
After making this cocktail I need to rethink my gingerbread recipe and add a little chocolate and whiskey and there too now. Then it will be perfect.
Let’s get warmed up!
A few days ago I grabbed my phone, opened Instagram, scrolled down to a fellow cocktail blogger I follow and wrote something to the effect of “this is cozy AF” to describe their photo. And it was super cozy! But it got me thinking, when did we collectively decide that we want to curse, or rather, give the illusion of cursing, so frequently on social media?
Now, I’m a seasoned swearer in my day-to-day life. Well, before I had children, and now I’ve adapted to effectively cursing with substitute words as if I was actually dropping an f-bomb (like when I screamed OH FUDGE immediately following a head-butt to my chin rattling my jaws shut the other night while trying to wrestle a kid into pajamas.). However, I have chosen, for the most part, to refrain from using obscenities on my blog or social media sites because it just felt… not necessary. However, there has been a subtle shift with our acronym usage over the past several years where I might not have spelled it out, but I definitely let a WTF slide into a conversation that was being publicly broadcast over twitter. And now, commenting nonchalantly that someone’s fall-themed cocktail is definitely cozy enough to warrant an “AF”.
This masked profanity usage made me do a second glance at an email recently as an online course in social media was being promoted as, and I’m paraphrasing here, “Make your photos cool AF on Instagram”. I mean, sure, I’d like my photos to be professional, cool even. But this marketing ploy felt kinda clumsy, and definitely not geared towards a level I would consider spending money on to become an expert. I half expect the course would show you how to incorporate some animated gifs of cats vomiting rainbows or the like.
All of this, while I accept it, still feels strange. Maybe it’s a turning tide of age lines, and that I have been doing this blogging thing for a while now and there’s a new crop of DGAF social media personalities that don’t want to be too polite (but polite enough not to spell out that they are, in fact, swearing). Or are they even aware that what they’re shortening is a curse word? Or maybe with our collective need for brevity we would all be cursing at each other but we just don’t have the attention span, or time. Well…shit. What do you guys think?
Before we conclude, I actually AM feeling some fall feelings finally and since it got into the low 70s in Los Angeles this past week, I made myself a Hot Toddy! I’ve had “turmeric hot toddy” scribbled on a note for some time now ever since I started making a tea with ground turmeric, black pepper, honey and almond milk. How on trend you might be thinking. But! It actually came from my Indian mother-in-law who grew up drinking something similar when she was sick and suggested I drink it the last time I came down with a cold. Turmeric is supposed to help with inflammation along with the addition of black pepper, and improve immune functions, and blah blah blah, this isn’t WebMD so I can’t say any of this works for sure. What I can say, with certainty, since this is a cocktail blog, that it is very tasty with the addition of rum and apricot liqueur. The earthiness of the turmeric is balanced out nicely with the sweetness from the apricot and honey, then the sharp citrus cuts through so that it doesn’t lean too much toward the sweet side. The aged rum give the whole drink flavors of spice and vanilla.
I might even go so far to say it’s tasty AF.
Turmeric Rum Hot Toddy