On Sunday night, I stopped by Grass Skirt Tiki Room to sample the Jewish-meets-Polynesian flavors coming out of the kitchen, thanks to a one-night takeover by Challah! food truck chef Catie Randazzo.

On Sunday night, I stopped by Grass Skirt Tiki Room to sample the Jewish-meets-Polynesian flavors coming out of the kitchen, thanks to a one-night takeover by Challah! food truck chef Catie Randazzo.

It was a wonderfully playful menu (a few highlights include a delightful Matzoh ball pho with bok choy and tofu and a decadent chocolate cake from Bake Me Happy (a new local gluten-free bakery) topped with Kona Stout ice cream that tasted exactly as good as it sounds). But perhaps my favorite part came at the end with a mug of Grass Skirt's Hot Buttered Rum.

A menu staple this time of year, I'm told, this little sweet, little savory warm cocktail is filled with house-infused toasted coconut rum, Grass Skirt signature brown butter (made just for this post-dinner cocktail), plus orange juice and 151. Every sip coated my mouth with a buttery coconut flavor. Service in a skull mug was a fun bonus.

Unfortunately, I wasn't quite quick enough with my camera to capture the flaming orange lit tableside (if you look carefully you can see a little sputtering blue remaining). Drop this caramelized orange into the drink while it's still hot, and it adds a sweet-citrusy note. It was the perfect nightcap.

And if you missed the Challah pop-up dinner on Sunday, don't worry. We're told the food truck may start taking over restaurant kitchens around town on a regular basis.

In the mood for a creamy holiday cocktail? Cameron Mitchell's American Bistro is serving a Hot Buttered Rum with Mount Gay Rum, house buttered rum mix and a cinnamon stick. For the eggnog lovers, Brother's Drake Meadery is mixing up Apple Pie a la Mode with their Apple Pie Mead, OYO Bourbon and eggnog. Or check out Mouton where there's (hopefully) still some of their house-made eggnog left to savor.

What are you sipping this season? I would love to hear about it! Shoot me an email at bstallings@columbuscrave.com, or share a picture on Twitter or Instagram using the hashtag #CraveCbus. You just might see your shot end up in the spring issue of Crave.