热鸡尾酒就像灵魂的加热灯
在外面Ernesto’s, 15 electric heaters warm sidewalk tents where, underneath, diners feast on chicken croquetas and paper-thinslices of Cinco Jotas Iberico ham,他们的便携式欢迎那些可能不发光be comfortable dining inside a restaurant just yet.
Chef Ryan Bartlow’s Basque-inspired spot on Manhattan’s Lower East Side opened in the beginning of 2020, just weeks before the COVID-19 pandemic forced restaurants to change everything or永久关闭。这是纽约市和全国各地无数餐厅之一，计划继续户外用餐，即使日子变得更短和寒冷。（幸运的是，对于纽约人来说，该市最近的永久性Open Restaurants programallows for heaters and enclosures on the sidewalk.)
These new winter-fied sidewalk restaurants recall the year-round café culture of places like Denmark and Norway, whereHygge—or a warm, cozy vibe—is promoted with wool blankets, heaters, and, increasingly, a menu full of hot, boozy drinks.
对于某些餐馆，热饮是一种全新的添加。Pearl Oyster Bar自1997年开业以来，在西村，它首次提供经典的抢购葡萄酒。对于其他人来说，温暖的鸡尾酒产品变得更亚搏电竞加健壮和创造力，以帮助保持寒冷的户外用餐舒适和舒适。
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To go along with Ernesto’s Spanish menu, bar director Sarah Morrissey recently added Red Hot Sangria, a mix of red wine, port, and amaro steeped with whole spices, and Hot Buttered Sherry, made with autumn compound butter, spun with brown sugar, honey, vanilla bean, and spices.
莫里西说：“这是完美的热秋季鸡尾酒 - 新鲜的苹果酒，苦玛罗和干坚果雪利酒的混合物。”“当您用秋季黄油加热所有成分时，它会将所有口味融合在一起，并带有丝般的奶油质地。Covid和户外用餐对热饮的影响很大 - 保持人们的温暖很重要，并且与酒保持温暖同样重要。”
Chris Jaime, lead bartender atOtis在布鲁克林的布什威克（Bushwick）指出，虽然热饮料始终是纽约冬季餐饮的主食，但该餐厅计划今年在菜单上增加户外用餐，其中包括一种称为联合广场度假市场的户外用餐。
Made with homemade Granny Smith apple cider mixed with cinnamon, allspice, Aquavit and Velvet Falernum, the drink, Jaime says, “will definitely bring solace to those dining at Otis on a chilly night this season.”
在纽约皇后区，俯瞰着肯尼迪国际机场的跑道，这是世纪中叶现代的迷人TWA酒店将举办第二届年度跑道小屋。屋顶游泳池杆变成了高山主题的小屋，带有Après滑雪（或预板式）饮料，例如高度调整（加香料朗姆酒和热苹果苹果酒），与烤奶酪和tomato soup。
In Washington, D.C., the team behind Swiss restaurant稳定的最近打开了户外用餐前哨基础小马stable，重点是火锅和热鸡尾酒。瑞士军事毯子和闪烁的灯光为喝温暖的饮料和采样传统奶酪火锅奠定了基础。
Co-owner and general manager/beverage director Silvan Kraemer is partial to Kafi Schnapps, made with Nescafe, sugar, and a choice of plum, pear, or kernobst (stone fruit) eau de vie. Kraemer, who grew up in Switzerland, says the country has a long tradition of mixing up batches of hot cocktails, stemming from enduring (and thriving through) its snowy mountain winters.
他说：“每当我们远足或滑雪时，我们都会在户外度过时光时带上热鸡尾酒来加热我们。”“从本质上讲，这是在寒冷时期带来舒适的东西。”
在厨师何塞·安德烈斯（JoséAndrésZaytinya，在华盛顿特区，除了希腊OUZO和黎巴嫩Arak外，客人还可以尝试Sideritis Cocktail。转化为“由铁制成的人”，升级到传统的热toddy包括奥林巴斯山，希腊白兰地，柠檬，香料和阿提基蜂蜜。
杰西·温斯坦（Jess Weinstein），为鸡尾酒创建鸡尾酒Maydan和Compass Rose在前者创建了“夜茶”。在餐厅的室外露台上，茶鸡尾酒计划包括苏丹娜（Sultana）等饮料，由热弗里达（Frida）饼，热带香料，肉桂，芙蓉，芙蓉，科涅克和五角肉制成。在Hi-Lawn，在联合市场上广阔的新酒吧和绿色空间，这是一个简单的热苹果苹果酒变暖和填充Instagram提要。
Indoor dining in Philadelphia has recently increased to 50 percent capacity, but plenty of diners are still opting to sit outside instead.现代美国餐厅星期五星期六星期日has always served some of thecity’s best cocktails, and now, their haute cuisine is offered at two-tops and picnic tables, along with head bartender Paul MacDonald’s new spin on a centuries-old cold weather staple. FSS Mulled Wine is a hot cauldron of red wine, Haitian Boukman’s rum, and MacDonald’s homemade molasses syrup. It's garnished with orange and lemon slices and, in a testament to MacDonald’s infinite precision, exactly three whole coffee beans.
In the summer months, the rooftopDevereauxat the Viceroy Chicago offers refreshing cocktails with a view of Lake Michigan, but to combat the increasingly chilly temps, bartender and beverage expert Raul Jaimes added the Savoir Faire, made with Claqué Pepin Calvados, Green Chartreuse, hot cider, and star anise-, cinnamon-, and tarragon-spiced butter.
“It's amazing how a hot drink can soothe chills and relax tensions,” he says. “In these times we look for comfort and a moment to relax, shaking off the frigid world.”