Cups O’ Cheer

Crème Cupcake’s Spanish coffee will add pizzazz to your palate with rum, Kahlua, cinnamon and whipped cream.

Say “happy hour” and “happy holidays” all at once with these toasty tipples from some of Des Moines’ top mixologists.

Juniper Moon 

Tom Kha Soup Cocktail

Jason Garnett, managing partner and general manager at this speakeasy-inspired Ingersoll lounge, created a new-for-2019 cocktail to give a nod to one of his favorite Asian soup recipes. His just-launched mixed drink is based on mushroom-infused cognac and is scented with coconut, lemongrass, black garlic, makrut lime, red curry, ginger and jalapeño for a snowy-day sip that will warm you up from the inside out. (2005 Ingersoll Ave.; junipermoondm.com)

Table 128

Almería Once Again

No kettle is required to sip on this next-level tea recipe. To create the new cozy concoction, Dale Johnson, beverage director at the seasonally inspired bistro, mixes amaro, pepper liqueur, dry sherry, peppermint tea, bruleed lemon and fennel for a super-soothing option that comes to your table in an Irish coffee mug. “The liqueurs and peppermint combine with the sherry to build a deep and layered flavor similar to a well-blended tea,” Johnson explains. “The lemon and fennel give freshness to contrast and balance the earthy and herbal notes of the drink itself. Enjoy this on its own like a tea, or after a meal as a digestif.”
(12695 University Ave., No. 140, Clive; table128bistro.com) 

Crème Cupcake + Dessert 

Spanish Coffee

The heat is on—literally—with this jazzed-up java. “We take Cruzan 151 and light it on fire, add cinnamon for fireworks and aroma, then pour on Kahlua, French press coffee and whipped cream,” says Holly Hintz, the chef and manager at Crème. “The resulting drink is warm, strong and delicious and it puts on quite the show.” (543 28th St., cremecupcake.com)

—Karla Walsh

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