Give citrus a starring role in wintertime drinks.
Fresh and bright, citrus might initially present as summery … especially when it comes to cocktails. However, this versatile family of fruits is a champion of wintertime drinks. Harvested in the winter months, December through February, citrus fruits such as oranges, lemons, limes, and grapefruits are in plentiful supply this time of year.
One way to make citrus perfect for chilly nights is to heat it up.
“Toddies are a good wintertime drink,” says Kyle Aiton, owner of Reno Public House in Midtown Reno. “And they’re definitely something that anyone can make at home.”
Plus, with winter meaning cold, flu, and COVID season, citrus can help you pack an immune punch. For instance, a single orange contains more than 100 percent of your recommended daily dose of vitamin C, which studies have shown shorten the duration and lessen the severity of a cold. And citrus is full of inflammation-reducing antioxidants and gut-healthy fiber, not to mention hydration, since the fruits mostly contain water.
As the temperatures drop each year, Reno Public House’s bartenders prep batches of citrusy toddy mix, which they serve with Old Overholt rye whiskey to make cozy, comforting cocktails. Bar manager Jack Scribner shared his go-to recipes with us (below), but he encourages folks to play around with the spices.
“If you want to kick it up, you can add some cayenne … that’s always nice,” he says.
Though warm drinks are comforting, seasonal citrus cocktails also are lovely on the rocks.
“It’s nice to have a little variety and have a cold [drink] too,” Scribner says.
He advises that citrus pairs well with savory spices, earthy sweeteners, brandy, and whiskey. Key complementary flavors include maple, honey, cinnamon, and cardamom.
Erik Fagerstrom, produce team leader at Great Basin Community Food Co-op in Reno, advises that customers shopping for citrus ask produce staff members, “What’s tasting good right now?” At the co-op, Fagerstrom says, the produce team tastes everything when new batches of fruits come in each day.
“[Flavor] could vary on a batch-by-batch basis,” he explains.
If no one is around to help you, pick the citrus that has a little give when you squeeze it, to ensure ripeness and peak juiciness. Firm fruits will not yield as much juice as tender ones and often will have less flavor. Valencia and heirloom oranges as well as Meyer lemons are Fagerstrom’s go-to varieties for juicing.
“I think Meyer lemon is really good for juicing, especially for cocktails, because it’s going to have a slight sweetness in addition to that tart lemon flavor,” he explains. “It’s almost like lemon candy versus sour lemon.”
The biggest takeaway from the professionals is to experiment with the spices, sweetness, and citrus fruits you want to use. The recipes below are a great place to start, but feel free to make them your own by throwing in, for instance, a sprig of rosemary or adding a dash of vanilla.
This winter, spend some time sipping on citrus!
Helena Guglielmino is a freelance writer based in Reno. Understanding food is a powerful tool of connection and culture, she writes to break culinary comfort zones and inspire exploration of the palate.
Batched Hot Toddy Mix
(courtesy of Jack Scribner, bar manager, Reno Public House in Reno. Makes about 2 liters)
Juice of 2 oranges
½ tablespoon dried ginger
1 tablespoon cinnamon
6 cardamom pods
20 whole cloves
16 ounces honey syrup (recipe below)
16 ounces lemon juice
1½ liters water
1 grapefruit rind
Toast spices in a dry pot over medium heat until brown, maybe 3 minutes. When spices become fragrant, add juice from oranges, honey syrup, lemon juice, water, and grapefruit rind. Let simmer together 20 to 30 minutes to reduce and strengthen flavors. Strain before serving. Serve warm. Mix can be bottled and stored in fridge for up to 4 days.
To prepare toddy: Pour 4½ ounces of mix into mug with 1½ ounces of your favorite rye whiskey or brandy. Garnish with a cinnamon stick and lemon wheel.
For honey syrup
Combine equal parts honey and water in a saucepan over medium heat and cook until honey is dissolved. Store syrup in an airtight container in the fridge for up to 1 month.
Jack’s Special
(courtesy of Jack Scribner, bar manager, Reno Public House in Reno. Serves 1)
¾ ounce Sapling Maple Liqueur
2 ounces rye whiskey
Juice of ½ lemon
Touch of honey
1 whole clove
Combine all ingredients in shaker with ice and shake well. Strain and serve over ice.
