Organic cocktails for chilly days

Combine the honey, simple syrup and butter in a coffee glass or mug. Add the hot coffee and stir until the butter melts and is incorporated. Add the rum, then grate the nutmeg over the top. Garnish with the orange twist and add the cinnamon stick as a stirrer.


Tahitian Vanilla-Infused Organic Simple Syrup


Slice three organic Tahitian vanilla beans in half lengthwise and, with the edge of the knife, scrape out the insides. In a small saucepan, combine 1/2 cup organic sugar, 4 ounces water and the vanilla bean scrapings and vanilla pods. Bring to a boil, then reduce the heat to medium and stir until the sugar dissolves. Let cool to room temperature. Strain, then transfer to an airtight container. The syrup can be stored in the refrigerator for up to one month.


Hot Buttered Maple Rum


1 teaspoon organic maple syrup


1 teaspoon organic butter


1 organic cinnamon stick


2 organic whole cloves


3 ounces organic dark rum


In a small saucepan, bring about 1/2 cup of water to boil. In a mug, combine the maple syrup, butter, cinnamon and cloves. Pour in the rum and stir (the mixture should fill the mug about halfway). Fill with boiling water and stir well. Serve immediately.

Today is one of a handful of winter days here in Florida, when it's chilly enough to feel, if not like real winter, at least like winter lite.  In other words, I'm not wearing flip-flops.

I'm also looking for warming drinks. Here are a couple I like (shamelessly ripped from the pages of Organic, Shaken  and Stirred, my book about organic cocktails).

Tahitian Coffee

1 teaspoon organic orange blossom honey

1 teaspoon Tahitian Vanilla-Infused Organic Simple Syrup (recipe follows)

1 teaspoon organic butter

5 ounces brewed organic coffee

1 1/2 ounces rhum agricole

Pinch of freshly grated organic nutmeg

Organic orange twist

1 organic cinnamon stick

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