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This is definitely the Mexican knockout cocktail for the season. Joaquin over at Death and Co. had us curiously waiting and extremely pleased with this one. He makes their horchatta (a Mexican rice cream drink) and cinnamon bark syrup all in-house and adds it to the south of the border duo Herradura Reposado and Crema de Mezcal. On the nose you get a touch of smoke and cinnamon laid over cream and going in the spice is perfectly balanced with the horchatas creaminess. It's a Mexican creamy spiced dream in a glass!

In the glass: House made Horchata and Cinnamon Bark Syrup, Herradura Reposado, Crema de Mezcal, Angostura, Cinnamon Stick Garnish

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The Fernando is a cocktailer's cocktail. It's the Fernet version of a 1794 (Rye Whiskey, Sweet Vermouth, Campari). Perfectly clean and cool in the mouth, the Fernando exhibits that wonderful Fernet bitterness on the finish. This drink is a digestive in the best sense of the word and is worth drinking as your first or last cocktail of the night.

In the glass: Fernet Branca, Cinzano Bianco, Galliano

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This drink is delicious: mouth-puckering citrus of grapefruit juice tempered by subtly sweetening effects of an elderflower marmalade (who knew, jam could be a drink ingredient). Well-balanced: the acidity of the grapefruit shared the stage equitably with the jam. I think the use of the fruit compote is a clever way of making sure you get your five servings of daily fruit and avoiding the mid-riff expanding effects of simple syrup.

In the glass: 42Below Vodka, Grapefruit and Elderflower Marmalade, Ice

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Mixologist Tim Cooper definitely has the right idea this winter with his Pumpkin Egg Nog. This hot cocktail, perfect for the cold New York nights, is a great way to thaw out and open your senses. Combining an array of spices (all-spice, vanilla, cinnamon, clove and nutmeg) and infusing them into Hennessey makes for cozying up on the bar not a bad idea. Add to that the pumpkin puree and you have an intensified and liquefied pie that isnt your grandma's everyday dessert.

In the glass: Spice infused Hennessey, Navan Vanilla cognac, Pumpkin Puree, Egg Nog Aromatic bitters, Maple syrup, Cream Top

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The Gin Gin Mule, created by Audrey Saunders, is still holding it down on the menu today. The Juniper of the Gin mixed with the fresh aroma of mint is a perfect blend to heighten your awareness of what's to come. Add to that a touch of citrus with a spicy bite of ginger beer and you have a perfect balance of herbs, spices, citrus and carbonation to keep things active. Part Mojito, part Gin Buck, this refreshing crossover cocktail is an ideal way to sit back and enjoy all the nostalgia in one of the most famous bars in New York City.

In the glass: Gordons Dry Gin, Mint, Fresh Lime Juice, Simple Syrup, Ginger Beer

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Walk downstairs into this speakeasy style lounge and you will find troops of the Sasha Petraske cocktail brigade holding down the bar. We decided to go off the menu and order bartender's choice again. Our requirements- Gin base, stirred very cold with a touch of sweetness. The result was the Alaskan (We're trying to understand the background of its name). This cocktail was equally sophisticated in taste as it was in appearance. A very simple make-up of Gin and Green Chartreuse giving it translucency with a touch of orange bitters had me thinking of an icy songstress with long legs and little discussion. Herbal on the nose thanks to the Chartreuse and Gin had us very attentive to her every move.

In the glass: Gin, Green Chartreuse, Orange Bitters, Lemon

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At Macao Trading Company, Mixologist Igor Hadzismajlovic of Employees Only takes us on a trip back to the 1940's and Macao's Red Lantern District. Arrack, a spirit distilled from coconut sap was often used by the likes of Jerry Thomas and other cocktail pioneers back in the early days. Today Arrack, though difficult at times, can be found in certain regions in Asia. The Batavia is shaken vigorously and served tall. This cocktail was a tower of sweet floral aromas popping out of the foam and had quite the complex taste that broke down into stages. What a way to travel!

In the glass: Batavia Arrack, Mandarin Blossom Water, Homemade Hibiscus Cordial, Pineapple Juice, Egg White, Soda

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This tipple, created by award winning mixologist Nathan Dumas, had us curious at first word and then even more curious at first sip. As usual, if we know the man behind the stick, we like to leave it up to him to take me on a trip and, sure enough, Nate had the ticket. The three main ingredients Linie Aquavit, Fernet, and Nonino Amaro all have intense herbal flavors. Orange peel and Grand Marnier add sweetness and are the perfect modifiers to balance this unusual libation. Not your typical cocktail, the Occidental has a very complex flavor profile and had me envisioning a walk into a Carnivalesque world.

In the glass: Linie Aquavit, Grand Marnier, Nonino Amaro, Fernet Branca

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TBW

In the glass: TBW

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Plush, rich, and round, Freeman's namesake cocktail is delish. Classically styled and balanced with lemon juice and bitters, this tasty sipper pairs best with the heart-stopping Devils on Horseback. Enjoy this lovely libation while admiring the hunting lodge meets Soho loft decor and the John Deere-trucker outfitted staff. Freeman's is a Soho institution and the Freeman's is too.

In the glass: Rye Whiskey, Fresh Lemon Juice, Pomegranate Molasses, Angostura Bitters