Sangue di Gambi
A rich Negroni variation with notes of baking spices and alpine amaro.
- story: Tatiana Bautista
- photo: Kelly Puleio
The Local Hanky Panky
Somewhere between a Martini and a Negroni, remixed with New York-born ingredients.
- story: Tatiana Bautista
- photo:
Little Italy
Audrey Sanders' modern classic take on the Manhattan.
- story: Tatiana Bautista
- photo: Lizzie Munro
Open Air
For this take on mulled wine, Lustau Vermut and Lustau Grand Reserva Brandy are added to a malbec base.
- story: Lizzie Munro
- photo:
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
Smoking Bishop
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.
- 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