Customers warm up to new winter cocktails

12/3/2007 | Nation's Restaurant News (free registration)

Mixologists and chefs are experimenting with classic ingredients to introduce new winter cocktails during the cold-weather season. Chicago's Viand is serving cider-based versions of old mulled-wine recipes, and there are two new hot drinks on the menu at Indiana-based Scotty's Brewhouse: The Rock & Rye Toddy and Down the Chimney, which is prepared with butterscotch liqueur, hot cocoa, honey, milk, vanilla, butter and nutmeg with a cocoa-powdered rim.

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