Slideshow: Ask A Bartender: What's Your Favorite Hot Drink (and How Do You Make It)?

Eggnog
Eggnog
"Warm eggnog martini. Once the eggnog is warm, I add an ounce of brandy, an ounce of amaretto, half an ounce of pure cane syrup, and a drizzle nutmeg on top. This is one of 'Anthony’s Exclusives,' and it is not for the faint of heart—it will be debuting at A Voce Columbus for the holiday season." — Anthony Adriani (A Voce)
Hot Whiskey/Port
Hot Whiskey/Port
"1. Warm an Irish coffee glass with boiling water. 2. Stud a slice of lemon with 5 cloves through the white part of the rind. 3. When the glass is warm, empty out the water, put in one teaspoon of white sugar, one teaspoon of brown sugar (if you have clear honey handy, use two teaspoons of it instead) and the clove-studded lemon slice into the glass. 4. Add a measure (35.5ml) of Irish whiskey (I use either Powers or Jameson but it doesn't really matter which you use), or 2 measures (71ml) of ruby port. 5. Fill up the glass with boiling water and stir until all the sugar is dissolved; wrap in a festive red napkin and watch the recipient fill with cheer." —John Cummins (The Dawson Lounge)
Hot Toddy
Hot Toddy
"For hot drinks I lean towards the Hot Toddy. To give it more depth I use aged rum, maple syrup and honey, lemon juice, and black tea. The combination of syrup and honey gives the sweetness a lot of character and complexity." —Dave McCabe ( Punk's Backyard Grill )
Tom & Jerry
Tom & Jerry
"On the winter menu, I wanted to put a Tom and Jerry on, but I had to come up with a means of making it quickly. Ended up using the iSi, maltodextrin, and modified preparation to make a quite delicious, yet easy to make drink. I'm pretty excited about it." — Elizabeth Powell
Spanish Coffees
Spanish Coffees
"We've been playing around with Spanish Coffees after seeing Rob Roy in Seattle use it in their advent calendar. I modified it a little bit, adding brandy, espresso, Kahlua, amaretto and Frangelico topped with homemade whipped cream." — Pedro Melgar Flores (Saltbox)
Hot Toddies
Hot Toddies
"I find myself drinking a lot of Hot Toddies around this time of year, spiked with a little cinnamon and ginger to bring out the snap in the whiskey." —Mike Ryan (Sable)
Spiked Cider
Spiked Cider
"Spiked apple cider with bourbon, fresh cinnamon and a lemon wedge." — Vincent Lee (Lucy Restaurant & Bar)
Irish Coffee
Irish Coffee
"Although I am a big fan of most winter warmers, personally I keep it simple with a well-made Irish Coffee. Redbreast Irish Whiskey, one sugar cube, and a lil’ dollop of whipped cream over a scalding hot cup of joe." — Emily Tracy (Leroy's Kitchen + Lounge)
Tea + Booze
Tea + Booze
"Cognacs and brandies with tea and honey. I like to use Grand Marnier with different kinds of rum, honey, an herbal liquor, and earl grey tea. It’s great to cure a cold during the winter months." — Paul Ziminski (Benoit)
Hot Buttered Rum
Hot Buttered Rum
"Hot Buttered Rum.  I just love the richness that the butter adds to the drink.  Get a nice mug and add 4 cloves, a bar spoon of honey, one lemon wedge and about 1 1/2 to 2 ounces of dark rum (we’re using Blackstrap rum currently).  Pour a nice amount of hot water on top, but be careful not to water the drink down too much.  Top with a pad of butter and some grated nutmeg.  Cinnamon and vanilla bean are also great on top." — Jeff Knudsen (Comme Ca)
Tom & Jerry
Tom & Jerry
"I love a good Tom & Jerry—I like mine with brandy and rum. You basically combine the spirits and then pour the warm 'batter' (whipped egg yolks, whipped egg whites, cinnamon, nutmeg, cloves and a little bit of milk) in with the spirits. Grate with fresh nutmeg and it's perfect." —Brian Means (Fifth Floor)
Gluehwein
Gluehwein
"I love my husband’s gluehwein. I was first introduced to this traditional drink in Germany. We were walking around the Christmas markets and they had these stands serving gluehwein, a type of mulled wine. They serve it to you in a small mug which you have to leave a deposit for, or you can choose to keep it. It was so delicious and warm and festive. I ended up keeping the mug and I still drink my gluehwein that my husband makes for me every year. It’s his Oma’s recipe. We serve it at the restaurant from time to time." — Evelyn Ciszak (Chakra Restaurant)