DRINKS ON YOU

Imbibe these lesser-known holiday classics.

Written by Michael C. Moberly
Illustration by Sophia Pappas

It’s finally here — the time of year when we hunker down with our loved ones and enjoy some of the classic cocktails we only have when there is snow on the ground and a song in our heart. There is no lack of cocktails to drink this time of year, but I’d like to showcase two lesser-known classic holiday ones that add to the joy in my home this time of year. 

Gløgg
(Serves 8)

Mulled wine comes in so many varieties during the cold season. Most people just toss some cinnamon into some boxed red and call it good. However, the Norwegians have spiced wine down better than most. Gløgg is a perfect holiday treat that uses one of my favorite ingredients, aquavit, a spirit commonly flavored with savory herbs such as dill, fennel, or coriander. The best part of making gløgg is getting to keep aquavit in the house for that perfect après-ski sip. 

1 bottle red wine
1 teaspoon cardamom
5 whole cloves
1 large cinnamon stick, sliced
1, 2-inch piece of ginger, chopped
1 vanilla bean, sliced down the middle
8 ounces white sugar
½ 750-milliliter bottle of aquavit (or substitute vodka or Cognac)
3½ ounces raisins
3½ ounces sliced almonds

Heat red wine slowly in a saucepan over medium-high heat. Combine cardamom, cloves, cinnamon, vanilla, and ginger in a spice bag and add to the pot. Stir in sugar until it dissolves.

Remove pan from heat and let cool, about 2 hours. Add aquavit to pan and place over medium-high heat. Heat until just before the mixture reaches a boil. Add raisins and almonds. Transfer mixture to a punch bowl, remove spice bag, ladle into large glass cups, and serve with little spoons for scooping up raisins and almonds. 

Coquito

I love the drinks and rums of Puerto Rico, whose rich heritage as a melting pot of amazing flavors makes its cocktails some of my favorite in the world. The king of the creamy holiday cocktails is coquito, which translates in English to “little coconut.” Not as heavy as a Tom & Jerry or eggnog, this island treat is everything I want from a creamy, dreamy snow-day sip. 

12 ounces evaporated milk
14 ounces sweetened condensed milk
2 cups (or a 15-ounce can) cream of coconut (such as Coco Lopez)
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon vanilla
1½ cups Puerto Rican rum (white)
½ cup Cannella Cinnamon Cordial
Cinnamon sticks, for garnish

Combine all ingredients in blender, and blend until lightly frothy. Chill and serve with cinnamon sticks. (Pro tip: Make this in batches, fill bottles, and bring to every party; you’ll be the holiday hero.) 

My favorite part about holiday cocktails is tradition. Make these with your loved ones and add your own twist. Maybe your family loves walnuts: Blend some up and add them to your coquito. Perhaps you like a bit more of a citrus pop in your gløgg — if so, add some orange peels. The best drinks are the ones enjoyed with others, and the best recipes are the ones that bring us back to a time and place. From my bar to yours, enjoy the holidays, but enjoy each other more. 

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Michael C. Moberly is the national brand ambassador and distillery general manager for Ferino Distillery in Reno and a local spirits educator. His 12 years in the industry have been spent learning, loving, and imbibing with some of its best minds, both locally and nationally. He also is good at wearing hats.