clock menu more-arrow no yes mobile

12 of NYC's Must-Try New Winter Cocktails

View as Map

Slowly but surely it's getting colder, which means it's time for bars and restaurants to start rolling out their winter cocktail lists?and it's time for brand-new ones to show what they've got. Here, now, 12 of the best new cocktails to keep you warm from the inside-out this season.

· All Eater Maps [~ENY~]

Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Choose Your Own Adventure at Pouring Ribbons

Copy Link

This new upstairs cocktail den by Joaquin Simo and friends currently has a delightful hot cocktail that allows drinkers to choose their specific liquor. With pear brandy it comes off as the best hot cider around, and with mezcal it's something altogether more complex.

Warm Swedish Punsch at Aska

Copy Link

The triumphant return of Frej's Fredrik Berselius in that same space at Kinfolk Studios brings with it a cocktail menu by Berselius's new partner Eamon Rockey. Try Rockey's Warm Swedish Punsch, made with sweetfern, juniper, and Batavia Arrack.

Winter Walnut at the Lounge at Atera

Copy Link

The Lounge at Atera just opened below Matthew Lightner's two-Michelin-starred restaurant. The drink menu, developed by Brandon Duff in coordination with Lightner, includes the Winter Walnut, made with rye,navy strength rum, walnut liqueur, honey, orange bitters [Photo: M. Weber for Atera]

Mulled Manischewitz at Kutsher's Tribeca

Copy Link

El Chod's Tribeca version of Kutsher's Country Club in the Catskills just rolled out its winter drinks menu yesterday. Included is the Mulled Manischewitz, which is like mulled wine but Kosher.

Chaud Time at DBGB

Copy Link

Daniel Boulud's Bowery restaurant currently has a drink called Chaud Time: cider with walnut-infused whiskey, sorel liqueur, and honey. It's both tasty and a French pun for language nerds.

Coffee Cocktail at the NoMad Library

Copy Link

The Library at the NoMad recently rolled out its winter menu, which includes a solid Christmas option—eggnog—but also the Coffee Cocktail with cognac, port, demerara, egg, and nutmeg.

Pear Cider at Angolo Soho

Copy Link

Cannibal alum Michael Berardino's new Grand Street restaurant launched its winter cocktail menu earlier this week, including the Pear Harvest, made with pear eau de vie and mulled wine reduction.

Baked Apple at The Pines

Copy Link

The Littleneck guys opened The Pines less than three months ago, making this the first winter for the Baked Apple, made with bourbon, scotch, honey crisp apple, maple bitters, and fall herbs.

The First Date at Booker and Dax

Copy Link

The First Date, a relative newcomer to the menu at Dave Arnold's way-forward-thinking bar at Momofuku Ssam, is solidly reminiscent of an old-fashioned but, with bourbon, dates, and bitters, it's a warming concoction for a chilly late autumn, early winter night out.

The Crabhattan at Crave Fishbar

Copy Link

Crave Fishbar has a play on the Manhattan called—wait for it (or don't because it's in the headline of this section)—the Crabhattan. The Manhattan's already a good winter drink—strong and bitter and warming—but this one is made with rye, apple cider, Amaro, vermouth, and bitters, making it extra wintry.

Rum & Raisin at Saxon + Parole

Copy Link

AvroKO's Saxon + Parole has a new winter cocktail called the Rum & Raisin, made with rum, Licor 43 (a Spanish vanilla and citrus liqueur), spiced honey syrup, and ground cinnamon. It also has a little Greek yoghurt in there for consistency but don't let that freak you out.

Winter Pimms at Maison Premiere

Copy Link

Maison Premiere's winter cocktail menu rolls out next week. On it will be this seasonal play on a Pimm's Cub, made with Pimms, apple brandy, Cardamaro, ginger syrup, lime, mint, orange, and cherry.Rolls out next week.

Loading comments...

Choose Your Own Adventure at Pouring Ribbons

This new upstairs cocktail den by Joaquin Simo and friends currently has a delightful hot cocktail that allows drinkers to choose their specific liquor. With pear brandy it comes off as the best hot cider around, and with mezcal it's something altogether more complex.

Warm Swedish Punsch at Aska

The triumphant return of Frej's Fredrik Berselius in that same space at Kinfolk Studios brings with it a cocktail menu by Berselius's new partner Eamon Rockey. Try Rockey's Warm Swedish Punsch, made with sweetfern, juniper, and Batavia Arrack.

Winter Walnut at the Lounge at Atera

The Lounge at Atera just opened below Matthew Lightner's two-Michelin-starred restaurant. The drink menu, developed by Brandon Duff in coordination with Lightner, includes the Winter Walnut, made with rye,navy strength rum, walnut liqueur, honey, orange bitters [Photo: M. Weber for Atera]

Mulled Manischewitz at Kutsher's Tribeca

El Chod's Tribeca version of Kutsher's Country Club in the Catskills just rolled out its winter drinks menu yesterday. Included is the Mulled Manischewitz, which is like mulled wine but Kosher.

Chaud Time at DBGB

Daniel Boulud's Bowery restaurant currently has a drink called Chaud Time: cider with walnut-infused whiskey, sorel liqueur, and honey. It's both tasty and a French pun for language nerds.

Coffee Cocktail at the NoMad Library

The Library at the NoMad recently rolled out its winter menu, which includes a solid Christmas option—eggnog—but also the Coffee Cocktail with cognac, port, demerara, egg, and nutmeg.

Pear Cider at Angolo Soho

Cannibal alum Michael Berardino's new Grand Street restaurant launched its winter cocktail menu earlier this week, including the Pear Harvest, made with pear eau de vie and mulled wine reduction.

Baked Apple at The Pines

The Littleneck guys opened The Pines less than three months ago, making this the first winter for the Baked Apple, made with bourbon, scotch, honey crisp apple, maple bitters, and fall herbs.

The First Date at Booker and Dax

The First Date, a relative newcomer to the menu at Dave Arnold's way-forward-thinking bar at Momofuku Ssam, is solidly reminiscent of an old-fashioned but, with bourbon, dates, and bitters, it's a warming concoction for a chilly late autumn, early winter night out.

The Crabhattan at Crave Fishbar

Crave Fishbar has a play on the Manhattan called—wait for it (or don't because it's in the headline of this section)—the Crabhattan. The Manhattan's already a good winter drink—strong and bitter and warming—but this one is made with rye, apple cider, Amaro, vermouth, and bitters, making it extra wintry.

Rum & Raisin at Saxon + Parole

AvroKO's Saxon + Parole has a new winter cocktail called the Rum & Raisin, made with rum, Licor 43 (a Spanish vanilla and citrus liqueur), spiced honey syrup, and ground cinnamon. It also has a little Greek yoghurt in there for consistency but don't let that freak you out.

Winter Pimms at Maison Premiere

Maison Premiere's winter cocktail menu rolls out next week. On it will be this seasonal play on a Pimm's Cub, made with Pimms, apple brandy, Cardamaro, ginger syrup, lime, mint, orange, and cherry.Rolls out next week.

Related Maps