DIRECTIONS
Muddle ginger, lemon wedge, and simple syrup. Add bourbon and fresh pressed cider. Shake with ice in shaker. Strain and garnish with cinnamon stick and apple wedge. Top with sparkling cider.
Combine in a warmed mug. Top with whipped cream or marshmallows to taste.
Combine wine, honey, cinnamon sticks, orange zest, juice, cloves and star anise in a saucepan. Bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, garnish with orange peel and serve.
Fill a mug with boiling water, let stand a minute or two to warm. Meanwhile, stick the cloves into the lemon twist and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar, stirring to dissolve. Add the prepared lemon twist and stir. Add the lemon juice and bourbon and stir again.
Mix all liquid ingredients together in your favorite mug. Garnish and enjoy!
In a bowl, cream together butter, sugar, cinnamon, nutmeg, cloves and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into small mug. Pour about 3 ounces of rum into mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.
In the bowl of an electric mixer add cold whipping cream and beat until very soft peaks have formed. The whipped cream should be thickened but still light and spoonable. Set aside once ready.
Set out 2 traditional Irish coffee mugs (or 2 coffee cups) and add 1 Tbsp. of dark brown sugar into each cup. Pour 4 oz. of hot coffee into each glass and stir to help dissolve the brown sugar. Pour in 2 oz. of Irish whiskey into each glass. Carefully spoon whipped cream onto the top of the coffee. You should have a 1-2-inch-thick topping of whipped cream.
