The Cocktail Quarterly

Seven seasonal drinks from the nation’s top mixologists.

Seven ways to stay toasty for the end of winter, wherever you are and however long this accursed season lasts.

This is InsideHook’s Cocktail Quarterly, Winter Edition.

In California, you say? Don’t worry — we made sure to include three iced libations so you don’t fog up your sunnies drinking a toddy.

And a special thanks to New York’s Leave Rochelle Out of It, who not only provided the backdrop for our shoot, but also one of the tipples.

Drink up. 

(Created by Christian Sanders, Evelyn Drinkery, NYC)

1½ oz Hornitos Black Barrel Tequila
¾ oz apple cider
¾ oz cinnamon syrup*
1 oz lemon juice
2 dashes Angostura Bitters
2 oz hot water

Combine all ingredients together in a rocks glass. Garnish with a cinnamon stick.

*To make cinnamon syrup: mix together 1 part sugar, 1 part water and 4 crushed cinnamon sticks. Bring to a boil (approximately 1-2 minutes). Once cooled, strain into a glass.

(Created by Steve Yorsz, Leave Rochelle Out of It, NYC)2 oz Henry McKenna Bottled-in-Bond 10-Year Bourbon
½ oz yellow chartreuse
¾ oz spiced simple syrup
¾ oz fresh lemon juice
Shake over ice and double-strain into a coupe glass. Garnish with a lime twist.

(Created by Chris Amirault, Harlowe, Los Angeles)

1½ oz Teeling’s Irish Whiskey
¼ oz cane syrup
5 oz brewed coffee
Chartreuse whipped cream*

Build the cocktail in an Irish Coffee glass, then top with a dollop of the whipped cream.

*Chartreuse Whipped Cream: Combine 8 oz of sweet cream and 2 oz of Green Chartreuse. Whip in a chilled bowl until the cream reaches stiff peaks. Store in an airtight container until ready to use.

(Created by Stephen Cole, Barrelhouse Flat, Chicago)

1 oz Fernet Branca
1 oz Amaro Lucano
¾ oz honey syrup
½ oz lemon juice
Dash orange bitters

Build in pre-heated mug. Top with hot water.

(Created by Matty McGee, Flora, Oakland)

1½ oz Willett 2-Year Rye (Michter’s Rye works as well)
¾ oz Aperol
½ oz Cherry Heering
½ oz lemon
Bar spoon Benedictine

Shake and single-strain over fresh ice in a short Collins glass. Garnish with a lemon rose and pickled cherry.

(Created by Aisha Sharpe, formerly of Soho House, NYC)

1½ oz VDKA 6100
¼ oz fresh lemon juice
¾ oz chai tea syrup*
3 oz apple cider
2 dashes Dale DeGroff Pimento Bitters

Combine all ingredients in a pot and heat until warm. Serve in a small coffee mug with fresh grated nutmeg. 

*Chai tea syrup: Brew tea, then use simple syrup formula of 1:1.

(Created by Jim Kearns, Tijuana Picnic, New York)1½ oz blanco tequila
½ oz mezcal
½ oz green chartreuse
1 oz Pineapple juice
¾ oz Lime juice
½ oz Cane syrup
3-4 sage leaves
7 turns black pepperShake all ingredients and strain into a highball glass. Garnish with sage leaf and three turns of pepper.