Warm cocktails to give you that toasty, cozy feeling at Greenport’s Brix and Rye were the subject of a recent New York Times article focusing on hot toddies and other winter drinks.
Variations of the classic drink — like a hot apple toddy made with amaretto, bourbon, steamed cider and shaken cream from a local farm — were mentioned in the piece which features an interview with Brix and Rye co-owner and mixologist Evan Bucholz.
The story, which highlights other warm concoctions like glögg and hot cider, is accompanied by a shot of Bucholz pouring a blackstrap nightcap.
Feeling under the weather? He suggests some chartreuse in your cocktail.
“It’s a mentholated bright green flavor that really opens up your senses,” he told the Times.
Also mentioned in the story are the hot buttered rum and coconut rum hot chocolate at Rumba in Hampton Bays, a northforker favorite, and Long Island watering holes.
You can read the full article here
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