7 Types of Spirits You Should Never Use in Warm Winter Drinks

Love it or hate it, winter is just around the corner. While a soothing cup of cocoa, homemade cider or hot tea during the day is a great way to soothe the cold, in the evening you can’t beat the coziness of a warm cocktail. Aside from the pleasant temperature, warm alcoholic drinks (particularly hot toddies) have long been touted as effective cold remedies – but the verdict on this is still controversial. Of course, making a warm winter drink seems easy: take the warm drink of your choice and add whatever alcohol you have on hand. However, there are some spirits that are best left cold.

While most spirits pair easily with a range of hot drinks, we consulted several top drinks industry experts to find out which spirits should never be used in warm cocktails. Whether you’re using caffeinated drinks (or decaffeinated counterparts) or experimenting with the ever-growing selection of herbal teas, here are seven liqueurs to avoid if you want a boozy hug in a cup.

Read more: The 40 Absolute Best Cocktails Made With Only 2 Ingredients

gin

Gin and tonic is a classic cocktail for a reason. Gin’s light, refreshing flavor is at its best when these elements are well balanced, enhancing the refreshing flavors in a cold cocktail. However, the heat of a hot soft drink increases the flavor strength of the liquor (not in a good way) and upsets the delicate balance of the blend of botanicals in each bottle. Finally, when gin is warmed up, oxidation can occur and potentially destroy the flavor.

Christopher Hickey, a cocktail artist with 20 years of experience behind the bar and owner of Draughtwood Mobile bars in Piermont, New York, explains: “Gin’s unique botanical complexity can be overwhelming in hot drinks. Additionally, hot temperatures can reduce the effectiveness of alcohol.” Gin’s aromatic elements and alcohol don’t come through in heated cocktails.” With that in mind, even if you’re tempted, it’s better to opt for another spirit instead. Add a shot of gin to your evening cup of tea.

tequila

Many of us are familiar with the quote “One tequila, two tequila, three tequila, soil,” made famous by George Carlin. The late comedian’s wise words may also apply if you feel the urge to heat your tequila, as it can make you feel a little uneasy after just one sip.

Tequila is best enjoyed slightly chilled or at room temperature. This is because heating tequila reduces its potency and compromises the integrity of the flavor. Plus, as Christopher Hickey points out, “A hot shot of tequila? That’s enough to give anyone goosebumps!”

Wael Deek, bar manager and experience leader at two New York hotspots — Alice Restaurant and Osteria57 — agrees with Hickey. Additionally, Deek noted that tequila is “a spirit made from sunshine and agave that loses its lively character in the heat. The delicate dance of earthy and sweet notes becomes muddled, leaving a fiery, almost bitter taste that clashes with the warmth of the drink.”

vodka

Whether you prefer a gin or vodka martini, neither spirit pairs well with a warm drink. You may even have too much heat and feel an unpleasant burning sensation with every sip. As with the other types of liqueurs mentioned, with vodka you change the alcohol strength depending on the volume and at the same time add unwanted flavors.

Honestly, you should only heat vodka if you’re making classic penne alla vodka sauce. Otherwise, this clear cocktail ingredient is best served over ice. As Christopher Hickey told Tasting Table: “Vodka has a low boiling point and evaporates quickly when exposed to heat, so you lose both flavor and potency in hot drinks. Heated vodka can also leave a harsh, burning sensation that isn’t exactly a mild experience that most people look for in a warm cocktail.

Will Rivas, beverage director at Rafael Restaurant in New York City, agrees with the sentiment about vodka, saying it’s “best kept in the icy realm of cocktails.” Heat amplifies his flavor, transforming a subtle neutrality into a medicinal harshness that overwhelms his senses.”

will

This could be a surprising addition to the list. After all, who of us hasn’t tried hot sake after an evening of delicious sushi? But there’s more to consider when it comes to the optimal temperature for serving sake, according to Bernadette James, sommelier at Stages at One Washington and The Living Room in Dover, New Hampshire.

“The only liqueur I would never use in a hot drink is sake,” James told us. “If a sake is served warm or hot, it is because the sake is probably not of the best quality and the temperature masks its imperfections. A good quality sake is served chilled so that all of its subtle and unique flavors can be tasted. “If you serve it hot, you miss out on all of the liquor’s delicious flavors.” While this revelation may be shocking, it is far less shocking when makes you think about what Japan’s national drink would taste like if it was swimming in bitter black coffee or drowning in the creamy note of cocoa.

Upon further reflection, this advice really wasn’t apparent. After all, the mildly sweet flavors of sake are the hallmark of the prized rice wine. Therefore, it’s best to sip and enjoy it slowly (never drink it as a shot) – and only after it has been properly chilled. If you can’t resist heating this drink, you can use it like vodka to steam rice or fish or as a marinade.

Liqueurs with high sugar content

Triple Sec is phenomenal in a margarita, but not so much in a warm, alcoholic drink. Other high-sugar liqueurs, like Sloe Gin (a gin infused with sweet sloe berries), can also add comfort because of the nostalgia. However, the sugary, syrupy taste is best used sparingly in a frosty cold drink and is not recommended as an accompaniment to hot drinks.

Cocktail artist Christopher Hickey explains: “Liqueurs with high sugar content are also difficult in hot drinks as they can burn or even curdle when exposed to heat. This reaction can result in an unpleasant texture that is unappealing in a cocktail.”

Of course, alcohol coagulation is a good reason to avoid high-sugar spirits in your winter drinks. Another, less obvious reason is to avoid overindulging in unhealthy drinks, especially during the holidays. So, skip eating your calories and instead grab your favorite relative or friend’s homemade Christmas cookies.

High-proof spirits

It might be tempting to choose a hard alcohol as your warm drink this winter, especially if you’re battling a cold and trying to (so to speak) scare it away. But just don’t do it. It’s much better to resist temptation. Because grabbing a high-proof vodka, moonshine, or even the utterly egregious Everclear will just make your cocktail undrinkable—and can make your body feel terrible the next day, when you’re already sickly.

Cody Fredrickson, Las Vegas Distillery mixologist and tour manager, explains why he would avoid hard spirits in warm cocktails. “I would stay away from hard alcohol as the heat brings out the alcohol content more than the subtle flavors.”

The mere thought of drinking a hot cup of Everclear would make the hairs on the back of anyone’s neck stand up. So keep that in mind when you’re tempted to throw caution to the wind on cold days and ignore expert advice on warm drinks.

Artificially flavored liqueurs

It should come as no surprise that the final entry on our list of alcohols to avoid in warm cocktails are artificially flavored spirits. Aside from the potential health effects of a chemically made cocktail, the promised flavor almost never lasts on your palate. In fact, Cody Fredrickson advises avoiding fake flavors, explaining, “I would also stay away from anything artificially sweetened or flavored as that ‘chemical’ taste will come through.”

That’s why you should avoid Fireball cinnamon whiskey or sour apple schnapps for your warm cocktail and instead opt for real ingredients. Real apple cider, mixed with a splash of whiskey and garnished with a cinnamon stick, is a fan favorite for good reason.

Additionally, flavored vodkas are also off-limits due to the increased chemical taste that you will undoubtedly experience. Anything colored a color not normally found in nature (other than a rainbow) should also be avoided, and products like Hpnotiq should always be kept refrigerated. What Fredrickson would recommend for your warm alcoholic drinks this winter: He told us he enjoys “bourbon, rum and brandy in hot cocktails.”

Read the original article on Tasting Table.