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5 Hot Cocktails to Try in New York City

On snowy days and chilly nights, New York’s bars start to look even more welcoming, with promises of warmth and Scotch and hot cider. But some bars and restaurants go well past the occasional spiked hot chocolate or hot toddy, with original hot cocktails as creative as their chilled drinks. Here are five to try, from a rum-laced coffee to a spicy “burnt wine.”

 

White Chocolate Milk Punch, Milk Chocolate Diablo, and Hot Chocolate Car Bomb from The Redhead

White Chocolate Milk Punch, Milk Chocolate Diablo, and Hot Chocolate Car Bomb from The Redhead (Photo: The Redhead)

Hot Chocolate Car Bomb at The Redhead
It’s on the dessert menu, but that shouldn’t stop you from ordering the Hot Chocolate Car Bomb at the Redhead in the East Village whenever the mood strikes. Hot chocolate is loaded up with both Jameson and stout, with a marshmallow on top that’s flavored with Bailey’s. 349 E. 13th St., 212-533-6212, theredheadnyc.com

Koffie Van Brunt at Fort Defiance
Rum and cherry Heering add a boozy, just sweet enough backbone to a full cup of coffee, with whipped cream, orange zest and nutmeg as a festive topper. (Their Irish coffee is excellent, as well.) 365 Van Brunt St., Brooklyn, 347-453-6672, fortdefiancebrooklyn.com

 

Hot buttery nipple at Golden Cadillac

Hot buttery nipple at Golden Cadillac (Photo: Courtesy of Golden Cadillac)

Hot Buttery Nipple at Golden Cadillac
Seventies-inspired drinks make up the menu at this new East Village bar; for something warming, try the Hot Buttery Nipple, a warm drink made with butter-and-cacao-infused Jameson, demerara syrup and whipped cream. (If you can bring yourself to speak that order out loud.) 13 First Ave., 646-924-8153, goldencadillacnyc.com

Ginger Toddy at Hudson Lodge
At this urban ski-resort themed bar, complete with sheepskin pillows and taxidermied animals, there are three Cozy Cocktails on the menu, all served warm. Try the ginger toddy, with whiskey and homemade ginger wine — or for something richer, the spiked hot chocolate with pear brandy, Aztec chocolate and cinnamon. 356 W. 58th St., 212-554-6217, hudsonlodgenyc.com

Vin Brule at Osteria Morini
Translating to “burnt wine,” Morini’s Vin Brule starts from a base of Sangiovese di Romagna and Nardini Amaro mulled with clove, allspice and cinnamon, for a more sophisticated take on mulled wine. 218 Lafayette St., 212-965-8777, osteriamorini.com

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