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.
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12 of NYC's Must-Try New Winter Cocktails

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.
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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.
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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]
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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.
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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.
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Coffee Cocktail at the NoMad Library
The Library at the NoMad recently rolled out its winter menu, which includes a solid Christmas optioneggnogbut also the Coffee Cocktail with cognac, port, demerara, egg, and nutmeg.
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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.
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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.
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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.
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The Crabhattan at Crave Fishbar
Crave Fishbar has a play on the Manhattan calledwait for it (or don't because it's in the headline of this section)the Crabhattan. The Manhattan's already a good winter drinkstrong and bitter and warmingbut this one is made with rye, apple cider, Amaro, vermouth, and bitters, making it extra wintry.
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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.
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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.
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