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Longman & Eagle
Longman & Eagle
Photo: Barry Brecheisen

10 New Winter Cocktails to Try in Chicago This Month

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Longman & Eagle
| Photo: Barry Brecheisen

We're well into the middle of winter now, and the bars and restaurants of Chicago have been rolling out their cold-weather cocktail lists. On them you'll find drinks both hot and cold, made with sugar and spice, citrus, chocolate, and quite a bit of tea. Here, now, are some of Chicago's best new winter cocktails.

—Marguerite Preston

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Note: Restaurants on this map are listed geographically.

Mercadito

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One of three new cocktails made with tea-infused tequila, the Cookie Cutter ($11) is made with gingerbread rooibos tea-infused Herredura reposado, Ferrand Curacao, lemon, Negra Modelo beer and garnished with bourbon smoked sugar and orange peel.

Inovasi

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Andrew Morgan has created the Squash Toddy ($10), his version of a hot toddy made with made with squash puree, maple syrup, apple brandy, rye whiskey and lemon juice, and cinnamon.

The Violet Hour

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Though there are a whole range of seasonal drinks on The Violet Hour's extensive menu, only two are served hot. One, the Aberdeen Sling ($12), is made with Pig's Nose Scotch, Lemon, Benedictine, Honey Syrup, Peychaud's Bitters. If you come with a crowd, you'll also find two Winter Punch Bowls on the menu, made with ingredients like Chai-spiced Pierre Ferrand 1840 or tobacco bitters. The punch bowls serve 3-4 people for $32.

The Barrelhouse Flat

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The La Catrina ($13) is one of the specials on the menu for January. Created by mixologist Mark Brinker, it's a warming concoction of Reposado tequila, Punt e Mes, lemon, ginger syrup, and chocolate bitters.

Longman & Eagle

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The winter menu at this modern version of a the town inn includes a cocktail called Rudolph's Oasis ($8), made with whiskey, ruby port, Cynar, Fernet Branca, and Moroccan bitters. And yes, it is named after a certain red-nosed reindeer.

Bridge Bar Chicago

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Head Bar Chef Kevin Schulz has crafted the Slippery Slope ($11, half priced on Tuesdays): a hot apple cider with W.L. Weller bourbon. Bridge will be serving this cozy cocktail through February.

Trenchermen

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The winter menu for this new Wicker Park restaurant includes the Pioneer ($12), made with pine needle whiskey, campari and citrus. In the midst of so much sugar and spice, this is probably one of the only drinks you'll find that comes closer to a Christmas tree than a Christmas cookie.

Untitled

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The winter menu at this whiskey-focused, speakeasy-style restaurant includes The Black Dove ($14), made with Bulleit Bourbon, Nocello Walnut Liqueur, coffee, and Dove chocolate. If only it came with one of those heartwarming inspirational messages too.

Blackbird

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The featured cocktail on Blackbird's seasonal menu is The Maiden and The Huntsman ($12). Chief mixologist Lynn House this wintery concoction with Campo de Encanto, Pernod, Absinthe, sparkling wine, Anjou pear, and caraway.

The Drawing Room

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One January addition to The Drawing Room's menu is the Red Bush ($13), created by Sergio Serna, one of the bar's master bartenders. It's one more rooibos tea cocktail for you, made with rooibos infused Scotch "rocks", Cointreau, cinnamon syrup, and fresh lemon sour.

Mercadito

One of three new cocktails made with tea-infused tequila, the Cookie Cutter ($11) is made with gingerbread rooibos tea-infused Herredura reposado, Ferrand Curacao, lemon, Negra Modelo beer and garnished with bourbon smoked sugar and orange peel.

Inovasi

Andrew Morgan has created the Squash Toddy ($10), his version of a hot toddy made with made with squash puree, maple syrup, apple brandy, rye whiskey and lemon juice, and cinnamon.

The Violet Hour

Though there are a whole range of seasonal drinks on The Violet Hour's extensive menu, only two are served hot. One, the Aberdeen Sling ($12), is made with Pig's Nose Scotch, Lemon, Benedictine, Honey Syrup, Peychaud's Bitters. If you come with a crowd, you'll also find two Winter Punch Bowls on the menu, made with ingredients like Chai-spiced Pierre Ferrand 1840 or tobacco bitters. The punch bowls serve 3-4 people for $32.

The Barrelhouse Flat

The La Catrina ($13) is one of the specials on the menu for January. Created by mixologist Mark Brinker, it's a warming concoction of Reposado tequila, Punt e Mes, lemon, ginger syrup, and chocolate bitters.

Longman & Eagle

The winter menu at this modern version of a the town inn includes a cocktail called Rudolph's Oasis ($8), made with whiskey, ruby port, Cynar, Fernet Branca, and Moroccan bitters. And yes, it is named after a certain red-nosed reindeer.

Bridge Bar Chicago

Head Bar Chef Kevin Schulz has crafted the Slippery Slope ($11, half priced on Tuesdays): a hot apple cider with W.L. Weller bourbon. Bridge will be serving this cozy cocktail through February.

Trenchermen

The winter menu for this new Wicker Park restaurant includes the Pioneer ($12), made with pine needle whiskey, campari and citrus. In the midst of so much sugar and spice, this is probably one of the only drinks you'll find that comes closer to a Christmas tree than a Christmas cookie.

Untitled

The winter menu at this whiskey-focused, speakeasy-style restaurant includes The Black Dove ($14), made with Bulleit Bourbon, Nocello Walnut Liqueur, coffee, and Dove chocolate. If only it came with one of those heartwarming inspirational messages too.

Blackbird

The featured cocktail on Blackbird's seasonal menu is The Maiden and The Huntsman ($12). Chief mixologist Lynn House this wintery concoction with Campo de Encanto, Pernod, Absinthe, sparkling wine, Anjou pear, and caraway.

The Drawing Room

One January addition to The Drawing Room's menu is the Red Bush ($13), created by Sergio Serna, one of the bar's master bartenders. It's one more rooibos tea cocktail for you, made with rooibos infused Scotch "rocks", Cointreau, cinnamon syrup, and fresh lemon sour.

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