Apple Cider “Tea”

Denisse Soto, Osito’s Tap

Serves:8

“Like tea Grandma would give you when you’re feeling down.”

1. Quarter the apples, combine them in a pot with water, cinnamon, and ginger, bring to a boil, and stir in honey and sugar.

2. Strain mixture into another pot, then stir in mezcal and lemon juice and ladle into mugs.

Everything Nice

Doug Phillips, The Whistler

Serves:8

“Our take on a boozy Mexican hot chocolate.”

1. Combine all ingredients except the alcohol and marshmallows in a large pot and heat, stirring vigorously until the chocolate is frothy and hot.

2. To make each drink, pour ¾ cup of the hot chocolate and 1½ ounces Uruapan Charanda Blanco into a mug and garnish with marshmallows.

The Foglifter

Jef Tate, Janitor’s Closet

Serves:1

“What I make for myself before a shift — usually without the Scotch.”

1. Combine lavender flowers and honey in hot water and stir until the honey is fully dissolved. Allow to cool, then strain the lavender-honey syrup and store it in the refrigerator in an airtight, resealable container for up to 30 days. (Makes enough for 6 drinks.)

2. Combine tea, Scotch, and 1 ounce of the syrup in a mug; stir. Squeeze lemon peels over the surface of the drink and serve.

Fancy Mulled Wine

Laura Kelton, Sportsman’s Club

Serves:10

“A treasured recipe handed down from our former bar manager.”

Combine all ingredients in a large pot and simmer (do not boil) for 30 minutes, then strain out spices and serve. Leftover wine can be refrigerated.