Beverages

For most drinkers of a certain age, Jägermeister is the unofficial source of many bad decisions. But here it acts as the base of a bone-warming drink that combines the herbal notes of the liqueur with apple brandy for a decidedly adult way to fortify oneself after a day out in the cold.

Making oat milk from scratch means creamier, richer, dairy-free milk for mixing into coffee. With this basic formula you can drink it plain, or flavor it however you like.

In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.

Inspired by a Sazerac, here's a super boozy, herbal-Scotchy drink that'll relax your shoulders, loosen your tongue, and clear your mind—basically, everything you need a stiff drink to do.

This classic cocktail, made with gin, lemon, maraschino, and violette, dates back to 1916. 

We love a fun twist on a classic cocktail—this Negroni riff is mellowed by an extra splash of gin and punched up with herbaceous Punt e Mes in place of the standard sweet vermouth.

This cocktail is a smoky variation on the Manhattan, created by bartender Eryn Reece during her tenure at Death & Co.

This Manhattan variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect. 

The king of mezcal cocktails.

This dairy-free cocoa uses fragrant coconut milk as its base. Dried rose petals bring an extra dose of floral aroma and flavor—not to mention romance.

This riff on the Negroni cocktail is made with rum and a rich blend of oloroso and Pedro Ximénez sherries. 

This cocktail is a sort of marriage between a French 75 (a classic drink that combines gin, citrus, and Champagne) and a Negroni.

This may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.

This gin cocktail is essentially an Aviation with orange bitters instead of Crème de violette.