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.

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.

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 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.

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.

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.

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.

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.