COCKTAIL HOUR
Hot chocolate. Hot cider. Hot toddy. Ho hum. Next time you belly up to the bar, order something more interesting.


RUNDOLPH IN THE SNOW, $10 at Nic’s Restaurant and Martini Lounge, Beverly Hills Mix equal parts white Godiva chocolate liqueur and Pravda vodka. Garnish with a candy cane. Our take: Oh, so that’s how he got his red nose!

CHRISTMAS IN HAWAII, $11 at the Nine Steakhouse at the Palms Resort and Casino, Las Vegas In a large glass coffee mug rimmed with sugar water, coconut shavings, and cinnamon, mix equal parts Kahlua, coconut rum, and bourbon. Fill the rest of the mug with coffee. Our take: It warms you up like a winter morning on a beach in Maui.

SUMMIT WINTER WARMER, $9.75 at the Summit restaurant at the

 

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Broadmoor, Colorado Springs In a snifter, mix three parts Williams & Humbert 15-Year Solera Especial Oloroso Sherry, one part Lepanto Brandy de Jerez, and two parts lightly brewed mint tea. Add a quarter teaspoon wildflower honey and garnish with a twist of orange, a few whole cloves, a sprig of fresh mint, and a cinnamon stick. Our take: Never mind tea for two — you’ll want this drink all to yourself.

THE SWEET HEART, about $28 at the Plaza Athénée Hotel, Paris Equal parts Frangelico, Baileys, vanilla vodka, and hot chocolate. Our take: It’s like hot chocolate that is all grown up and has been to finishing school.

FLAMING EGGNOG, $12 at the Boa Steakhouse, Santa Monica,
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California Mix 1.5 ounces Captain Morgan spiced rum and 4 ounces eggnog in a shaker with ice. Shake well. Strain into a martini glass and add a half-ounce float of Bacardi 151; add a sprinkle of nutmeg for garnish. At the table, light the 151 on fire. Our take: Come to think of it, maybe you shouldn’t try this at home.