There\u2019s a reason that so many bars roll out new cocktail menus each season: Drinks that feel so refreshing all summer long can hit a little differently on chilly nights. But instead of tossing out cocktails, savvy bar pros simply adjust recipes to create winter drinks with different ingredients, flavors and formats.\r\n\r\nWhat appeals about this approach, says Ryan Lotz, beverage director and partner at Shore Leave, a tropical-themed bar in Boston, is that rather than switching to super-austere drinks, like an Old Fashioned, this gives the option to keep more easy-drinking options in the rotation.\r\n\r\nPlus, \u201cyou can feel like you\u2019re embracing the change of seasons in a very tangible way,\u201d he says. \u201cThese drinks can almost act like a bridge to the next season\u2014not that they cannot stand on their own all winter long.\u201d\r\n\r\n\r\nSpice It Up\r\nLotz recommends bringing in \u201cwarming\u201d flavors. To transition a daiquiri for wintertime, he switches from white rum to Scarlet Ibis, a gold rum from Trinidad with notes of toffee and tobacco. Baking spice notes of allspice dram sweeten the drink.\r\n\r\nAnother potential shortcut: Reach for a bottle of bitters.\r\n\r\n\u201cAdd a few dashes of Dale DeGroff\u2019s Pimento Bitters to your daiquiri or Mai Tai,\u201d he advises. \u201cEven something like a pi\u00f1a colada benefits from a little spiced edge.\u201d\r\n\r\n\r\nWinter Daiquiri\r\nCourtesy of Ryan Lotz, beverage director/ partner, Shore Leave, Boston\r\n\r\nShake 2 ounces gold rum, \u00be ounce lime juice, \u00bd ounce Demerara simple syrup and \u00bc ounce St. Elizabeth\u2019s Allspice Dram with ice.\r\n\r\nStrain into coupe glass. Garnish with grated nutmeg.\r\nWarm-Up Literally\r\nIf your go-to is typically a Negroni, Julia Momos\u00e9 brings the drink into hot toddy territory with her Hotto Campari, developed for Kumiko, her Japanese-inspired bar in Chicago. Hot water is added to a mix of Campari, lemon, honey and various liqueurs, yielding a playful drink with a rosy hue and familiar bittersweet flavor.\r\n\r\nThis drink lends itself to customization. If you don\u2019t have shochu, sub in sak\u00e9 or a white spirit like gin; in place of kummel, try a barspoon of another liqueur, such as dry curacao.\r\n\r\n\r\nHotto Campari\r\nAdapted from The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes, by Julia Momos\u00e9 and Emma Janzen (Clarkson Potter, 2021)\r\n\r\nIn teacup, combine 1 ounce Campari, \u00be ounce shochu, \u00bd ounce honey syrup (2:1 honey to hot water), \u00bc ounce fresh lemon juice and 1 barspoon kummel liqueur. Add 3\u20134 ounces hot water, depending on desired strength of cocktail.\r\n\r\nStir briefly to combine. Twist lemon peel over the top of drink to express oils, then use peel to garnish drink.\r\nPlay With Seasonal Produce\r\nAt La Calenda in Yountville, California, General Manager Eric Jefferson modifies the Paloma to incorporate pomegranate juice, alongside the traditional grapefruit, but that\u2019s only one possible variation.\r\n\r\n\u201cSome go-to winter fruits include pear, pomegranate, persimmon and winter citrus such as blood orange or clementine,\u201d he says.\r\n\r\n\r\nInivierno Paloma\r\nCourtesy Eric Jefferson, general manager, La Calenda, Yountville, CA\r\n\r\nFirst, make spiced agave syrup: In small pot over low heat, combine 1 cup agave syrup, 10 sprigs of thyme, 20 cloves and 1 cinnamon stick. Stir continuously until mixture begins to simmer. Let cool and store in the fridge overnight. Strain. Keeps, refrigerated, for up to 2 weeks.\r\n\r\nTo make cocktail, place kosher salt in shallow dish. Moisten outer rim of Collins glass, then roll in salt to coat. Sprinkle pomegranate seeds in bottom of salt-rimmed glass. Fill glass halfway with ice.\r\n\r\nIn a cocktail shaker, combine 2 ounces reposado tequila, 1-ounce pomegranate juice, \u00be ounce lime juice, \u00bd ounce red grapefruit juice, \u00bd ounce spiced agave syrup and ice. Shake well, then strain into prepared glass. Top with soda water. Garnish with thyme sprig.\r\n\r\nThis article originally appeared in the December 31, 2021 issue of Wine Enthusiast magazine. Click here to subscribe today!