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This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Dale DeGroff's The Essential Cocktail: The Art of Mixing Perfect Drinks (Clarkson Potter, 2008) was the source for this timeless whiskey sour recipe.
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one comes from Keen's Steakhouse in Manhattan.
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.
The batter for this winter warmer can be ladled from a punch bowl into glasses.
Warm up with this winter classic.
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
The name of this flaming red wine punch translates from the German as punch glow bowl.
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
In grand French-Creole dining rooms of New Orleans, like Antoine's and Galatoire's, the finale to a fine meal has long been a flaming cup of this citrus and brandy-spiked coffee.
Sweet and soothing with a nice little kick, this drink is sure to warm many a heart.
Turkish coffeepots, or ibriks, usually made of copper, come in varying sizes and needed to make this potent brew.
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
This tasty concoction comes from Edisto Island in South Carolina.
Quick and easy, this is a nice alternative to hot chocolate on those cold days and nights.