Harvest Time
"Peat reek" is balanced by robust, nonalcoholic apple cider, ginger and citrus.
- story: Chloe Frechette
- photo: Daniel Krieger
Glasgow Mule
Damon Boelte of Brooklyn's Prime Meats built the basic mule structure to create this Scotch and elderflower-infused riff on the original.
- story: Leslie Pariseau
- photo: Daniel Krieger
Hot Buttered Rum
Is there anything sexier than a glass of melted butter mixed with warm golden spirits? No, we think not.
- story: Leslie Pariseau
- photo: Daniel Krieger
Wassail
This simple, steamy combination—whose name denotes drunken revelry—of oxidized sherry, tart apple cider and spicy cinnamon is about as iconic as they come.
- story: Leslie Pariseau
- photo: Daniel Krieger
Glogg
If glogg, a mulled and spiced punch, does not immediately conjure Vikings or some later breed of burly, bearded Nordic men, nothing will.
- story: Leslie Pariseau
- photo: Daniel Krieger
Bergamot Blazer
Seattle bartender Andrew Bohrer's tea-infused take on Jerry Thomas's flaming Blue Blazer.
- story: Leslie Pariseau
- photo: Daniel Krieger
Hot Toddy
This version of the traditional toddy is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.
- story: Leslie Pariseau
- photo: Daniel Krieger
Tom and Jerry
A descendent of Eggnog, the Tom and Jerry was created sometime in the early 19th century, most likely in New England. While a pain-in-the-ass to mix, it's a drink well-worth…
- story: Leslie Pariseau
- photo: Daniel Krieger