Tips for serving hot drinks: Serve hot drinks only in heat-proof (tempered) glasses, mugs or cups. Caution is the byword when using metal cups or mugs—metal holds heat so well it can easily burn your lips. Preheat non-metal glasses or cups by filling them with very hot water and letting it stand for about three minutes. To help disseminate the drink’s heat and keep the container from cracking, place a metal spoon in the cup or glass (or a metal ladle in a punch bowl) and slowly pour the hot drink onto it.      

The following drinks are from The Ultimate A-to-Z Bar Guide, by Sharon Tyler Herbst and Ron Herbst

HOT BUTTERED RUM   Though classically made with water, this drink takes on a whole new personality when hot milk is used.

Makes 1 drink
1 tsp. brown sugar
about 6 oz. (3/4 cup) boiling water
2 oz. (1/4 cup) dark rum
1 Tbsp. butter
freshly grated nutmeg
    Combine sugar and water in warmed mug. Stir in rum; float butter on top. Sprinkle lightly with nutmeg.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

MULLED WINE (OR CIDER)   For mulled cider, substitute 2 1/2 quarts apple cider for the wine; omit the port.  If desired, substitute 1/3 cup honey for the brown sugar.

Makes about 14 6-oz. servings
2 (750-ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.)
1/2 cup packed brown sugar
12 whole cloves
4 cinnamon sticks
peel of 1 large orange, cut into long strips
peel of 1 large lemon, cut into long strips
16 oz. (1 pint; 2 cups) ruby port
16 oz. (1 pint; 2 cups) brandy (see following note)
   Combine all ingredients except port and brandy in a large pot (not aluminum); bring to a simmer, stirring occasionally. Reduce heat to low; simmer for 10 minutes. Add port and brandy; heat just until steaming (don’t boil). Pour into large, heatproof bowl. Ladle into mugs or heatproof punch cups, adding a few spices and citrus pieces to each serving. Strain leftover mulled wine, tightly seal and store in a cool place for at least 6 months.

Note: To make mulled wine ahead of time and reheat for individual servings, don’t add the brandy. When ready to serve, heat a cup of the mulled wine until very hot, pour into mug or cup, then add 1 oz. (2 Tbsp.) brandy.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

GLÖGG    [GLUHG; GLOEG]   A Swedish hot spiced wine punch that’s particularly popular during Advent. Most recipes add aquavit or brandy (or both) to give the customary kick to this drink, which is traditionally served hot (but also good cold). Make glögg a day ahead of time to allow the flavors to mellow and expand.

Makes about 15 (6-oz.) servings
peel from 2 medium oranges
20 cardamom seeds
15 whole cloves
2 cinnamon sticks, broken into 1-inch pieces
1 cup sugar
1 1/2 cups raisins
1 1/2 cups whole blanched almonds
2 (750-ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.) or ruby port
1 (750-ml) bottle brandy
16 oz. (1 pint; 2 cups) Aquavit
    Put orange peel, cardamom seeds, cloves and cinnamon in the center of a square of double-thick cheesecloth; use a string securely tie into a bag. (Or put the spices and peel in a large covered tea infuser.) Put spice bag in a large pot (not aluminum) with sugar, raisins, almonds and wine; bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes. Remove from heat; cool to room temperature. Cover and set in a cool place overnight for flavors to mellow. Just before serving, remove spice bag; add brandy and Aquavit. Heat glögg just until it’s steaming (don’t boil). Pour into large, heatproof bowl. Ladle into mugs or heatproof punch cups, adding a few raisins and almonds to each serving. Leftover glögg can be tightly covered and stored in a cool place for at least 6 months.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

TOM AND JERRY    This recipe contains a raw egg, which isn't heated enough to cook.  The question in the minds of many people is: Are raw eggs safe? Although relatively rare, there have been cases of salmonella-related food poisoning in some parts of the United States (primarily the northeastern and mid-Atlantic states). Most cases have been due to improper handling (such as letting raw-egg preparations stand at temperatures) in commercial establishments. Nevertheless, if you question your egg supply or suffer from a weakened immune system, it’s best to avoid all raw-egg preparations entirely.

</LARGE>Makes 1 drink
1 egg
1 oz. (2 Tbsp.) dark rum
1 oz. (2 Tbsp.) brandy
1 tsp. sugar
about 6 oz. (3/4 cup) boiling water or hot milk
freshly grated freshly grated nutmeg
    Separate egg and combine yolk with rum and brandy in small bowl; whisk with a fork until frothy. In another bowl, beat egg white until soft peaks form. Add sugar and beat until stiff; fold into egg-yolk mixture. Transfer egg-liquor mixture into warm mug; top with hot water or milk, stirring gently. Sprinkle with nutmeg.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst