While summer cocktails are crafted to provide relief from long days in the sun, winter cocktails offer something a little deeper, often tied to specific emotions. “Growing up in the Northeast, the warmth of a hot beverage following hours of play in the snow remains a cherished memory—a well-crafted winter cocktail has the remarkable ability to evoke those memories, which is a primary reason I appreciate making drinks during the winter season,” says Matt Riorden, bar manager at Refinery Rooftop in New York City.

The word “evoke” certainly comes up often among bartenders when discussing cocktails made for enjoying during the colder months of the year. “The best part about winter cocktails is creating cozy, comforting experiences that evoke holiday warmth and gathering, enhancing our lounge’s sophisticated atmosphere,” says Scott Diel, director of marketing for Eight Lounge at Resorts World Las Vegas. “It’s an opportunity to experiment with bold, spiced flavors, allowing for new, creative pairings that delight our guests—seeing them smile as they enjoy our original drinks and seasonal twists on classics, fostering a sense of festivity and exclusivity during the cooler season, that’s what makes these winter months so special.”

Jason Hedges, director of beverage for New York City-based Laurent Tourondel Hospitality, notes an appreciation for the higher level of complexity of winter cocktails. “They allow for creativity with spices, textures, and warmth that you don’t see much in summer drinks,” he says. “I enjoy the challenge of balancing richness with brightness and crafting drinks that evoke a cozy, inviting atmosphere.”

Depth Of Flavor

Hedges adds that there’s a “growing emphasis on depth and complexity” in the cocktail world today, and this is certainly reflected in winter cocktails. “Bartenders are incorporating techniques like fat-washing spirits to give drinks more body and a rounder mouthfeel along with more depth of flavor from barrel-aged spirits, artisanal bitters, and house-made syrups infused with winter spices like cardamom, clove, and star anise,” he says. “Rye- and Bourbon-based cocktails like Manhattans and Old Fashioneds and riffs on them are perennial favorites, as are dark rum-based drinks.” At Laurent Tourondel Hospitality’s restaurant L’Amico, Hedges’ Winter Old Fashioned ($20) blends vanilla bean and chestnut-infused Michter’s Bourbon, house-made coffee syrup, and Angostura bitters.

Diel also notes the continued popularity of Old Fashioned variations during the winter months, “especially if smoked or spiced,” he adds. At Eight Lounge, the Seasonal Tequila Old Fashioned ($20) features Código 1530 Reposado Tequila, St. George Spiced Pear liqueur, demerara syrup, Fee Brothers Black Walnut bitters, and Dashfire Mission Fig & Fennel bitters. “At Eight we lean toward warm spirits like whisk(e)y, rye, rum, Tequila, and mezcal for their depth and pairing potential with cigars, since we’re a cigar lounge,” Diel adds. “From there, key ingredients include spices like cinnamon and nutmeg; fruits like pear, cranberry, and apple; and nutty elements like walnut bitters and macadamia liqueur—these really complete the cozy winter flavor profile. If you’re looking to take it a step further, finish the mix with syrups such as demerara or honey for that final touch.”

At Brass in The Evelyn Hotel in New York City, bar director Tristan Brunel’s Funny Valentine ($24) comprises a fig leaf and hazelnut-infused blend of The Macallan Sherry Oak 12-year-old Scotch and Bacardi Reserva Ocho 8-year-old rum, Cardamaro amaro, honey syrup, and Scrappy’s Cardamom bitters. “This is a luxurious Old Fashioned-style cocktail with layers of Sherry cask aged whisky, aged rum, cardoon, allspice, fig leaf, and hazelnut,” Brunel notes. “The ingredients all complement each other to create a harmonious flavor profile: Hazelnut lends great texture to the liquid, and the fig leaf gives a subtle tea quality while the cardamom bitters add another pop of spice making this a great evening cocktail that feels very winter-driven.”

Baking spices are “a must” for winter cocktails, notes Donal McCoy, owner of 48 Record Bar in Philadelphia. “A great combination I’ve found success with is whisk(e)y with nutmeg—the complex, woodsy, warm notes of whiskies work well with the baking spice profile of nutmeg.” At 48 Record Bar, bartender Siri’s Milk and Honey ($16) is a milk-washed mix of Monkey Shoulder Blended Scotch, Domaine de Canton ginger liqueur, nutmeg-infused honey syrup, and lemon juice that’s reminiscent of the Penicillin with added wintery spice.

Jonathan Adler, beverage director at Shinji’s in New York City, notes that all types of spirits can work in the winter time, but barrel-aged spirits are most common. “They bring the baking spice notes associated with that time of year—our Imo Flip is a great example of this, featuring aged rum, sweet potato, fenugreek, and maple syrup.” The drink ($27) mixes fenugreek-infused Appleton Estate Reserve 8-year-old rum, sweet potato juice and vinegar, maple syrup, and white soy sauce, topped with a house-made foam made of Starward Nova Australian single malt whisky, rooibos tea, and egg custard.

Luis Hernandez, food and beverage director and managing partner at Hello Hello in New York City, favors Aberfeldy 12-year-old single malt Scotch for winter drinks. “Its rich, honeyed character and subtle spice pair effortlessly with seasonal ingredients, making it an ideal base for thoughtful, layered cocktails,” he says. “One standout is Hello Hello’s Godfather II: This Time It’s Personal, which combines Aberfeldy 12 with a house-made pistachio amaretto and sobacha tea for a refined, spirit-forward serve that brings out the whisky’s layered complexity.” The drink ($18), which Hernandez created, features Aberfeldy 12-year-old, house-made pistachio amaretto, house-made sobacha tea syrup, saline, and a touch of Laphroaig 10-year-old Scotch. “This time of year naturally lends itself to slower moments, and Scotch is one of my favorite bases for building cocktails that reflect that—rich, nuanced, and perfect for sipping by the fire or after coming in from the cold. These cocktails invite a kind of quiet indulgence and connection that feels especially meaningful during the holidays.”

In addition to spirit-forward serves and barrel-aged spirits, hot cocktails will always be on trend during the winter months. At Southwark in Philadelphia, head bartender Randall Greenleaf’s Queen of Cups ($17) comprises Jameson Irish whiskey, Meletti and Antica Torino Della Sacra amari, house-made spiced apple syrup, and lemon juice, topped with house-made hazelnut brown butter and a sprinkle of flaky salt. “The Queen of Cups unites two great seasonal classics: the Hot Toddy and Hot Buttered Rum,” Greenleaf notes. “It’s a nutty, spicy variation of the two that provides something warm, rich, and aromatic needed through the chilly months. Meletti and Antica Torino Della Sacra create a wonderful depth of flavor.”

At The Expat in New York City, general manager Jake Nicholson’s Zen Hot Toddy ($16) blends Uji Hojicha green tea-infused Iichiko Saiten shochu, honey syrup, lemon juice, Scrappy’s Cardamom bitters, and hot water for a take on the classic that delivers “a delicate, tea-forward flavor profile with a subtle nuttiness,” Nicholson notes. While spices are popular options for winter cocktails, Refinery Rooftop’s Riordin points out that seasonal herbs work great as well. “This winter I expect to see more cocktails featuring unique herbal infusions, such as lavender, sage, or chamomile,” he says. “These ingredients add aromatic complexity and depth, enhancing the winter drinking experience.” At Refinery Rooftop, beverage director Nancy Santiago’s Warm Me Up Tea ($19) allows guests to build their own Hot Toddy from the following options: ALB vodka with hibiscus tea and dried orange and lemon, plus simple syrup and hot water; Spring 44 gin with chamomile tea and dried pear and lemon, plus simple syrup and hot water; Cazadores Blanco Tequila with dried pineapple, rose buds, and lime, plus simple syrup and hot water; Bacardi Reserva Ocho with dried green apple and lemon, plus cinnamon sticks, simple syrup, and hot water; and Jim Beam Bourbon with dried red apple and orange, plus cinnamon sticks, house-made ginger syrup, and hot water.

Seasonal Shake-Ups

“I think that while traditional hot cocktails during the wintertime are still prevalent, you’re seeing more menus showcasing drinks that are comforting either through their presentations or highlighting the produce that is available during that time of year,” notes Adler of Shinji’s. “Martinis are always the most popular drinks year-round and we have an amazing drink called the Arctic Gibson that I believe will be massively popular this winter as it features ingredients typically used for medicinal purposes in societies that live near the arctic circle: spruce and willow bark.” The drink ($31) comprises Grey Goose and Belvedere 10 vodkas, spruce needle and willow bark-infused Iichiko Saiten, Axia spirit, Lo-Fi Dry vermouth, and onion brine.

Summer may be better known for bringing with it a bounty of fresh produce, but there’s plenty of options in the colder months that prove winter cocktails don’t have to be dark and brooding. Fruit like apples, blood oranges, cranberries, pears, and pomegranates, as well as herbs like rosemary, thyme, and sage add freshness and brightness while still being unmistakably wintery. At Eight Lounge, the Rye Winter Punch ($18) is a refreshing combination of Knob Creek Rye, apple cider, honey syrup, lime juice, and Angostura bitters, topped with Fever-Tree ginger beer. “Tequila- and mezcal-based drinks are starting to gain traction in the winter for their bold, earthy profiles, and warm, fruit-forward cocktails like Margaritas with cranberry or pear infusions appeal to guests seeking seasonal refreshment,” Diel adds.

Former Eight Lounge bartender Michael Vargas’ Holiday Margarita ($23) comprises Patrón Cristalino Tequila, Solerno blood orange liqueur, cranberry and lime juices, and house-made cranberry and cinnamon syrup. At L’Amico, Hedges’ Midnight Devil ($20) is similarly a wintery take on the Margarita, blending grapefruit and jalapeño-infused Montolobos mezcal, Cointreau orange liqueur, lime juice, and house-made vanilla and rosemary syrup, while his Five Spice Daiquiri ($19) at Laurent Tourondel Hospitality’s Back Bar features Appleton Estate Reserve, house-made five spice syrup, lime juice, and Angostura bitters. At Refinery Rooftop, meanwhile, Santiago’s Spice Things Up ($19) mixes Ghost Tequila, Combier orange liqueur, house-made ginger syrup, and lemon juice and her The Big Apple ($19) features Bacardi Reserva Ocho, pineapple and lime juices, and a blend of apple cider and honey.

“The noticeable shift in winter libations is a refinement of the familiar flavors, along with an incorporation of seasonal produce, either to shine on their own or to lend their hand in a supporting role,” 48 Record Bar’s McCoy says. “While there’s always room for classics, I think the times have become more open and experimental: nods to the tried and true, repackaged.” Siri’s Yuzu #2 ($16) is a take on the Corpse Reviver No. 2 that takes a refreshing base and adds winter flavors, mixing The Botanist Dry gin, Ferrand Yuzu Late Harvest Dry Curaçao, Cocchi Americano aperitif, Jacquin’s Creme de Cacao White, and lemon juice, served in a glass rinsed with burnt rosemary-infused Vieux Carre absinthe. At Hello Hello, Hernandez’s Death By Snu Snu ($17) is a unique winter cocktail featuring both familiar winter flavors and more unexpected ones: It blends cacao butter-washed Ilegal mezcal, Broadbent White Port, Cognac Park Pineau de Charentes, Alma Tepec pasilla mixe liqueur, Ve De Di crème de cacao liqueur, house-made grapefruit acid, house-made green cardamom tincture, Himalayan saline, and Regans’ No 6 Orange bitters.

“In the last year or so, we’ve seen a rise in completely original drinks, driven by technique as much as flavor—modern winter cocktails often feature house-made foams, custom ice formats, or clarified elements that elevate presentation and texture,” notes Kinga Mackowiak, director of food and beverage at Apple Blossom in Denver. “I’m especially excited about the rise of culinary-driven cocktails. Our kitchen and bar teams collaborate closely, and cross-utilizing ingredients for things like fat-washing, infused oils, or savory garnishes creates a more holistic guest experience. It also supports a zero-waste approach, which I prioritize in all aspects of operations.” Her Modena Meets Bourbon ($14) certainly leans into the culinary side, comprising Still Austin Bourbon, pomegranate juice, balsamic vinegar, and simple syrup, topped with fresh cracked black pepper. Other winter cocktails at Apple Blossom incorporate both refreshing elements alongside classic warming winter flavors: bartender Heather Murphy’s Not Your Regular Vermouth ($15) features equal parts Tanqueray London Dry gin, strawberry-infused Carpano Antica Formula vermouth, and Trader Vic’s Macadamia Nut liqueur, and Mackowiak’s Oaxacan Café ($16) blends Diplomático Mantuano rum, Del Maguey Vida mezcal, Mr. Black cold brew coffee liqueur, Aperol aperitif, pineapple and lime juices, and house-made cinnamon syrup.

“Winter cocktails have really transformed in recent years, showcasing a fun mix of creativity and culinary flair—the bartending community is getting creative by infusing spirits with a variety of herbs, spices, and seasonal fruits, which adds amazing complexity and depth to the drinks, Refinery Rooftop’s Riorden says. “Modern winter cocktails focus on balance, blending flavors like tart, bitter, and savory while leaning away from overly sweet ingredients.” He adds that adhering to strict guidelines when it comes to winter cocktails can impede creativity. “While there are certain winter spices and flavor profiles that are more suitable for the winter season, this does not preclude the possibility of incorporating avant-garde elements by utilizing spring and summer ingredients in a winter cocktail,” he says. “If you have a novel concept in mind, I encourage you to pursue it.”