Hearth and Hill Bar Manager Kira Collings says she’s always happy to whip up one of these fragrant toddies. “This is a warm, unique drink, and the aroma of the Zirbenz pine liqueur hailing from Austria always transports me to my favorite place: the Uinta Mountains,” says Collings of this nostalgic drink. Featuring both blended Scotch whisky and 10-year Laphroaig—along with the aforementioned Zirbenz, local honey, and fresh lemon juice—it’s a delightfully smoky and satisfying sipper on a blustery night. “It kind of tastes like a campfire,” says Collings. “But in a good way.”  

“Anyone who has had a proper Irish coffee loves this classic hot cocktail,” says High West Distillery and Saloon Beverage Manager Holly Booth. “We make it a little more interesting by using our High West Double Rye whiskey,” which has baking spice and herbaceous notes that go well with strong coffee. But the real magic of this kicked-up coffee, says Booth, is in the made-to-order whipped cream: “If you get the whipped cream just right, there is the sensation of getting hot, boozy liquid and cold, heavy whipping cream in separate layers as you drink it.”   

Inspired by apples from Executive Chef Matthew Harris’s backyard orchard in Midway, Tupelo lead bartender Mike Ranallo developed this zingy apple-forward spin on a bourbon toddy. Mackenzie Wallace, Tupelo’s beverage manager, explains, “Apples are one of those transitional fruits that can be crisp and refreshing as well as warm and comforting when spices are added to the mix. It’s the perfect addition to any fall or winter beverage.” Their spiced apple syrup combines apple cider vinegar, local honey, sugar, cinnamon, anise, cardamom pods, allspice, and clove to delicious effect. When this syrup is warmed and mixed with Benchmark bourbon, Meletti amaro, Leacock’s Rainwater Madeira wine, and a touch of lemon juice, the results are pure gold. Dig it?