Moscow mules are served in copper mugs for temperature, flavor and for iconic appeal, but mules aren’t the only tasty drinks served in these festive glasses. Although people generally consider mugs to be reserved for coffee or hot cocoa, they make great vehicles for your cocktails, too. Serve eggnog in a mug during the holiday season, or try a hot toddy to keep you warm during the chilly months. Whether you’re searching for a boozy hot chocolate, or a traditional Moscow mule, our best cocktails served in a mug will spice up your mixed drinks lineup.
With a base of pisco, a Chilean spirit distilled from the country’s native grapes, the After the Snow, a fresh sour cocktail, can be found at the Awasi Lodge in Patagonia. Laced with celery and grapes, which are muddled and hidden under a drift of crushed ice, the drink has a brisk, vegetal note as fresh and delicate as spring’s arrival. Get the recipe for After the Snow Cocktail »
In this riff on the hot eggnog-like classic, Rachael Thompson of Chicago’s Violet Hour perks up the traditional rich base of egg batter and cognac with two New Orleans favorites: the anise-y liqueur Herbsaint and a coffee-chicory syrup, a nod to the coffee at Café du Monde. Get the recipe for Tom and Jerry Cocktail »
This variation on a toddy combines calvados, a French apple brandy, with hot cider for a drink that’s autumn in a glass. Get the recipe for Calvados Hot Toddy »
Chef Mary Sue Milliken showed us how to craft this decadent eggnog, which incorporates whipped cream, egg whites, and spices into a pudding-like zabaglione base. It first appeared in our December 2013 issue along with Karen Shimizu’s article A Nog Like No Other. Get the recipe for Ultimate Eggnog »
Indian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly.
