Bartender Earlecia Richelle Gibb’s Cubana Mami, served at Babbalucci in NYC, combines Bulldog Gin and Cynar with tropical fruit flavors of housemade Mamey marmalade, lemon juice and guava nectar. The drink is balanced with a dash of cayenne and three drops of chocolate bitters, then topped with fresh sage.

Bin 14 Apple Cider, created by beverage director Joel David Liscio of Bin 14 in Hoboken, NJ, combines lemon-infused Bootlegger Vodka with organic maple syrup, Sorel Hibiscus Liqueur, Balsam American Amaro, Rock Town Apple Whiskey, Cidre Bouche Sparkling Apple Wine, lemon and cranberry juices. The drink is served with a Jamaican ginger sugar rim and a Fuji apple garnish.

Hot chocolate fans appreciate the Champurrado de Chocolate served at Fonda locations in NYC. The drink features heirloom blue corn masa, whole milk, Mexican chocolate, brown sugar and Mexican cinnamon.

It’s tea time at Gardenia, NYC, with mixologist Jorge Guzman’s Chai Noon. Chai tea-infused whiskey is mixed with Grand Marnier, brown sugar, whole milk, cinnamon and enhanced by cappuccino foam.

Mixologist Kevin Hunt at The Bonney Read in Asbury Park, NJ, offers Grog-Nog, a hearty drink of Sugar Island Spiced Rum, Nocello liqueur and Kahlua with nutmeg and eggnog, topped with cinnamon.