I knew I wanted to create a hot drink as part of this month’s programming, something incredibly cozy and comforting. I prefer hot toddies that aren’t citrus-heavy and that read like Cocktails. For some reason, I got it into my head that brown sugar and dates would be the perfect pairing with whiskey, amaro, and woodsy Kukicha tea. Happily, I was right.

This aperitivo cocktail is a hybrid of a Negroni Sbagliato (bitter liqueur, sweet vermouth, prosecco) and a spritz (bitter liqueur, prosecco, soda). Fortified with a small measure of aged gin and winterized with a dose of citrus, it’ll have you embracing January’s chill with flavors of pine, citrus, and apple.

This is the “root cocktail” for this month’s programming, i.e. the drink that determined the core of our supply list. I came up with the original Tyrolean Negroni at Gigantic a couple years ago: super piney gin, Carpano Antica and a split measure of Braulio and Sfumato. This updated version comes together beautifully and does a great job of showcasing the blanc vermouth.

Sours are a perennial favorite, but there’s something extra special about them during the winter. This version of an amaro sour gives the drinker a choice between alternating sips of the sour and a shot of amaro, or pouring the amaro on top and drinking the two elements together. I channeled Emily Dickinson for the title.

Keeping the equal parts structure of a classic Negroni, this version reduces the pour per ingredient and adds a fourth spirit. The addition of French brandy provides a counterpoint to the gin, which amplifies its pine notes, which are further bolstered by the rosemary-infused Campari.

Combining the traditions of espresso con panna ("with cream") and caffé corretto, this after-dinner drink offers both a digestif effect from the French brandy while also acting as a dessert.

This unusual drink is essentially a reverse Martini that swaps dry vermouth for Riesling, and is then poured over a frozen dome (or cube) of citrus-Campari granita. I named it for a well-turned-out waiter who I envision skiing up to perform a tableside service of the drink for your Alpine après-ski.

I came up with this cocktail for a peaty Scotch lover who… didn’t want Scotch that night. I settled on a Negroni build and used super piney gin (St. George Terroir). Vanilla-heavy Carpano Antica in the vermouth spot. And I switched out the Campari in favor of two great amari from the Italian alps: Braulio, a coniferous beauty (and my all-time favorite) from Bormio, near the Swiss border, and Sfumato Rabarbaro, a product from Trento’s Cappelletti distillery, a rhubarb-based bitter with a smoky edge. (That was in response to the peaty Scotch note.) Think of this as the classic, urbane Negroni hitting the slopes!