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Turn up the heat with boozy beverages that warm from the inside out.
One of the few perks of cold weather is the excuse to drink hot alcohol. The welcomed replacement to summer's margaritas come in the form of creative takes on toddies, gourmet glasses of boozy hot chocolate and pots full of warm tea punch. These 25 comforting concoctions will help carry you to spring.
Read MoreA little sweet and a little heat is the name of the game with the Gianduja Hot Chocolate that is spiked with Nocino, an Italian liquor made from unripe green walnuts.
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Chief mixologist Kyle Davidson's take on a toddy starts with rum that has been infused with Rare Tea Cellar Rooibos. It is topped with house made whipped cream flavored with a tiny bit of sugar, so the cocktail doesn't taste like a "dessert drink."
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Those in the know opt for the off-menu winter in Salzburg during winter at BoHo. The fan favorite cocktail is served warm with Cognac, St. Germain, rosemary-infused apple cider, torched rosemary, cloves, and lemon.
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This fiery take on hot chocolate, dubbed hot cocoa Azteca, turns up the heat with créme de cacao, chile de arbol, milk, and a flambeed marshmallow.
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Meet one of the newest additions to Broken Shaker's lineup of creative cocktails. The Ñ toddy combines cascara cherry elixir, citrus, velvet falernum, and Apostle gin in a copper cup.
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It's never too early to slip a little something special in your coffee. In addition to rum-spiked espresso in the Cuban latte, the boozy steamers menu also features a popular Benedictine and chai with ginger.
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What's better than a cup of hot chocolate—made with Magnolia Bakery’s new line of bars—on a cold winer's night? Throwing a shot of yellow Chartreuse and almond-flavored Crème de Noyaux in there to boot.
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Simply called "Hot," this cold-weather cocktail is available fireside or on one of the comfy conches in Chicago Athletic Association's perfectly preserved parlor. Designed by beverage director Paul McGee, the drink is a take on Glögg, made with red wine, aquavit, ruby port, and spices.
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The French brasserie offers an elegant take on the Tom and Jerry named the Tom and Chérie. It's a hot Cognac cocktail made with Sauternes, milk, egg batter, and baking spices.
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The arcade bar offers an assortment of toasty cocktails, including one topped with scorched marshmallows and other presented in an apple. "Yoga Pants" takes a jab at the PSL with pumpkin spice, brandy, milk, cinnamon, and nutmeg whipped cream.
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In theory, one could start or end the day with a cup of Kentucky coffee, made with Four Roses bourbon, Sparrow coffee, and mint whipped cream. The bourbon offers a hint of toffee and caramel flavors that combines with local coffee to create a rich cocktail.
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If you love a good chai latte, then you will adore this alcoholic version made with housemade chai that is frothed with heavy whipping cream and poured table side over a base of Kahlua and aged rum.
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If Drake were a cocktail, he would be the "Hot Wine Bling," a moody and boozy mulled wine made with red wine, a dash of cognac, and soothing baking spices.
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This ain't your grandma's mulled wine. This decadent version goes by the name of "Hot Figgy Mulled Wine" and is made with red wine, figs, orange, anise, and cherry brandy.
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This hot cocktail is so cool it comes with its own sweater-covered flask. One of three takes on the toddy, "Bond in Tokyo" is served with sake, shochu, sweet potato, and Genmaicha tea.
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The Anglo-Indian pub offers a take on the traditional southern English drink, Wassail. Using last year's cider and this season's apples, the punch-like concoction is spiked with Trabanco Spanish cider and Aspall Off Dry Cider along with sherry and marsala.
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Pinkies up is optional with the boozy Tea Punch served at the newest Heisler Hospitality bar. The boozy Earl Grey is made with El Dorado 8, lemon, and honey. The large-format cocktail is served in a vintage teapot with matching tea cups.
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Chances are you will never meet a drunken monk, but you can drink one via this decadent drink made with Evan Williams bourbon, Frangelico, chocolate, espresso, steamed milk, and marshmallow.
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Light up with flaming, spiked hot chocolate. "Blazed and Infused" combines Diplomatico and St. George Argicole rum with honey-tea syrup and Amaro di Angostura. The drink is garnished with a torched, rum-soaked marshmallow.
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A seasonal favorite at this gin bar has no gin in it whatsoever. Instead, it's a classic hot buttered rum with Cruzan dark rum, Cruzan Blackstrap rum, butter, allspice, clove, and nutmeg that returns to the menu every fall.
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Grab a glass of Glögg and forget spring is still months away. This version is made with Rioja wine, Lustro Brandy de Jerez, Kronan Swedish Punsch, and spiced ginger syrup.
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Inspired by chicory—the common coffee additive—head bartender Harrison Ginsberg infuses George Dickel 8 with plant and combines it with Bacardi 8, Madeira, green Chartreuse and local cider.
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This take on the Blue Blazer—called "Thai-rd of the Cold Blazer"—adds an Asian twist to the classic cocktail with Smith & Cross Jamaican rum, Atlantico rum, Thai tea, Emperor’s Jaggery, Clement Coconut, and condensed milk.
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A little sweet and a little heat is the name of the game with the Gianduja Hot Chocolate that is spiked with Nocino, an Italian liquor made from unripe green walnuts.
Chief mixologist Kyle Davidson's take on a toddy starts with rum that has been infused with Rare Tea Cellar Rooibos. It is topped with house made whipped cream flavored with a tiny bit of sugar, so the cocktail doesn't taste like a "dessert drink."
Those in the know opt for the off-menu winter in Salzburg during winter at BoHo. The fan favorite cocktail is served warm with Cognac, St. Germain, rosemary-infused apple cider, torched rosemary, cloves, and lemon.
This fiery take on hot chocolate, dubbed hot cocoa Azteca, turns up the heat with créme de cacao, chile de arbol, milk, and a flambeed marshmallow.
Meet one of the newest additions to Broken Shaker's lineup of creative cocktails. The Ñ toddy combines cascara cherry elixir, citrus, velvet falernum, and Apostle gin in a copper cup.
It's never too early to slip a little something special in your coffee. In addition to rum-spiked espresso in the Cuban latte, the boozy steamers menu also features a popular Benedictine and chai with ginger.
What's better than a cup of hot chocolate—made with Magnolia Bakery’s new line of bars—on a cold winer's night? Throwing a shot of yellow Chartreuse and almond-flavored Crème de Noyaux in there to boot.
Simply called "Hot," this cold-weather cocktail is available fireside or on one of the comfy conches in Chicago Athletic Association's perfectly preserved parlor. Designed by beverage director Paul McGee, the drink is a take on Glögg, made with red wine, aquavit, ruby port, and spices.
The French brasserie offers an elegant take on the Tom and Jerry named the Tom and Chérie. It's a hot Cognac cocktail made with Sauternes, milk, egg batter, and baking spices.
The arcade bar offers an assortment of toasty cocktails, including one topped with scorched marshmallows and other presented in an apple. "Yoga Pants" takes a jab at the PSL with pumpkin spice, brandy, milk, cinnamon, and nutmeg whipped cream.
In theory, one could start or end the day with a cup of Kentucky coffee, made with Four Roses bourbon, Sparrow coffee, and mint whipped cream. The bourbon offers a hint of toffee and caramel flavors that combines with local coffee to create a rich cocktail.
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