Drinks

“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

Choose an unaged aquavit like Aalborg.

"Let's face it; it gets pretty cold in Colorado. This drink doubles as a cold cure, and it's also a great preventative drink—the perfect remedy for congestion." —Adam Hodak, Green Russell, Denver

We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.

"During my early career as a touring musician, I needed to find more remedial ways to stay healthy. Echinacea tea, honey, and ginger root all became musts in my arsenal of Gypsy medicine." —Giuseppe Capolupo, Bar Marco, Pittsburgh

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

Ginger and turmeric have anti-inflammatory powers, the juices deliver vitamin C, and staying hydrated is always a good idea. As for the Quantum Cold & Flu Liquid Extract? It’s touted as a “highly effective” herbal elixir. We’ll take their word for it.

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

In this bubble tea recipe, cherries and hibiscus turn the drink hot pink. You can use other teas to make flavor variations, the options are endless.

This potent punch is dangerously crowd-pleasing.

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.

A good rule of thumb, regardless of batch size, is three parts wine to one part club soda.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Raspberries or blackberries can be swapped in for the blueberries.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.