New York’s Coziest Cold Weather Cocktails
Now that the winter tundra has officially set in, you’ll want to hole up at the following bars and restaurants, fortified with all manner of toasty, cuddly cocktails; like the sake-spiked nog at Piora, and Porchlight’s Fireside Chat dosed with amaretto. Check out eight of our favorite libations this season!
L’Amico
In addition to churning out awesome pizzas, Laurent Tourondel’s surprisingly successful foray into Italian cuisine boasts an equally impressive cocktail program, currently including a “Mirtillo Martini,” made with seasonally-appropriate cranberry, and the “Miellissimo;” gin, lemon and honey layered with absinthe and chamomile grappa, and finished with a frothy cap of egg white.
Read MorePiora
Originally billed as a Korean-Italian restaurant, Piora has largely repositioned itself as a New American eatery, serving borderless fare like Chestnut Tortellini, Suckling Pig with cabbage, and Beef Cheek with sunchoke and salsify. And this has carried over to the cocktail list, which includes options as varied as the “I-Rac” with pumpkin vodka, solbeso cacao, absinthe, bitters and scotch, the “Leaves Falling” with Earl Grey gin, calvados, apple juice and maple, and the “Sakegg-nogg;” comprised of unfiltered sake, vanilla beans and soy milk.
Read MorePorchlight
Danny Meyer’s first standalone bar largely favors classic cocktails, such as Moscow Mules, Whisky Colas, and Sherry Cobblers; all perfect for sipping on the establishment’s built-in “porch.” But now that it’s January, a snifter of the “Fireside Chat” seems a lot more appropriate — a muddle of Bols Genever, herbaceous bitters, amaretto and walnut liqueur — or even a straightforward, unrepentantly boozy Sazerac; especially since Mardi Gras is right around the corner!
Read MoreBar Goto
Largely considered to be one of the best new openings of the year, Bar Goto’s most Instagram-ready tipple is the “Sakura Martini,” garnished with a gorgeous, delicate cherry blossom. But being that they’re a touch harder to come by in the winter, this Lower East Side Japanese izakaya is bringing the drama with a Yuzu Apple Toddy instead; a ceramic bowl of lemon-ginger tea and calvados, which customers can sweeten themselves with a side dish of yuzu-infused marmalade.
Read MoreBaita
Fashioned like an Italian ski lodge, Eataly’s Alps-inspired, rooftop pop-up is decked out with fur throws, fake snow, and pine trees. And it has a rustic, Piedmontese menu to match, including Raclette Cheese, Buckwheat Polenta and prosciutto-layered Cutlets of Veal. Perhaps the best part is that they’re paired with steamy cocktails, like Mulled Wine, brandied Eggnog, boozy Hot Chocolate and the “Earl of Montenegro;” a mug of tea steeped with bourbon and amaro.
Read MorePUBLIC
Santa may have already made his list and checked it twice, but PUBLIC’s still keeping track of who’s “Naughty or Nice” with their aptly named cocktail, made with milk chocolate altos reposado tequila, crème de menthe, pine eau de vie, cream and lime, and garnished with cocoa nibs, charcoal and candy. And that’s not the only holiday-inspired concoction — an alternate order is the “Sherry Christmas,” featuring cognac, amontillado sherry, honey, maple and truffle.
Read MoreLeyenda
This Brooklyn bar from Ivy Mix (protégé of Clover Club’s Julie Reiner, and winner of 2015’s “American Bartender of the Year” title) focuses on the spirits and drinking traditions of Latin America. But don’t wait until spring to visit, as an exciting winter menu includes the “Noche Buena;” a South of the border take on traditional eggnog, made with East India sherry, scotch, Jamaican rum, coffee liqueur, cinnamon, egg and aromatic bitters, and finished with a dusting of earthy nutmeg.
Read MoreWassail
It goes without saying that this Lower East Side bar specializes in cider-forward, cold weather cocktails. There’s the “Wassail,” of course, a steamy concoction of mulled cider, madeira and pear brandy, as well as the “Spanish Coffee” (spiked with rum and cointreau), the “Borrowed Time” with cachaça, apple brandy, black tea), and the “Fatal Flying Guillotine,” featuring coconut bourbon, pommeau, and unicum; a Hungarian liqueur, made with over 40 different herbs.
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