Slideshow: The Best Drinks We Drank in January

Mustachi-ode at Booker & Dax, NYC
Mustachi-ode at Booker & Dax, NYC
"I can't stop thinking about the "Mustachi-ode" from Booker & Dax, the mad science cocktail laboratory in NYC's East Village: bourbon, Nardini amaro, a little bit of lemon, and the Czech liqueur Becherovka shaken with egg white and pistachio syrup (this being Booker and Dax, the pistachio syrup is centrifuged). The bourbon, pistachio, and egg white make for a smooth canvas on which the various herbal and warm spice notes of the Becherovka and Nardini really emerge. And the Angostura mustache on top? Priceless."—Carey Jones, Senior Managing Editor

[Photo: Renata Yagolnitzer]

Cask-conditioned Jolly Pumpkin Noel de Calabaza at Abbot's Cellar, San Francisco
Cask-conditioned Jolly Pumpkin Noel de Calabaza at Abbot's Cellar, San Francisco
"Maybe my favorite beer from Jolly Pumpkin, I was super excited to tap a rare cask of this barrel-aged treat. Monstrously complex and sour with a slick, velvety mouthfeel from its cask presentation. Amazing stuff!"—Mike Reis, beer contributor (and co-director of beer at Abbot's Cellar & Monk's Kettle)

[Photo: Karissa Vasil]

Sugarcane and Kumquat Juice
Sugarcane and Kumquat Juice
"While traveling through Vietnam, we stopped at a little side-of-the-road place outside of Saigon that was pressing fresh sugarcane juice. It was spiked with some tart kumquat juice (also fresh-squeezed right there in front of you) so it's not overly sweet at all, just incredibly refreshing."—Erin Zimmer, National Managing Editor
Grandma's Sweater at Trick Dog, San Francisco
Grandma's Sweater at Trick Dog, San Francisco
"I have to admit, with all the hype leading up to the opening of Trick Dog in the Mission this month, I was wary. It seemed a little too-cool-for-school, and I'm not the coolest. But this bar has completely won me over. The bartenders are friendly and fun, the room is filled with neighbors, and the snacks are tasty (try the brussels sprouts.) My favorite drink on the menu—and I've tasted most of them now—is Grandma's Sweater, a gin concoction made with fresh lime, blood orange, and Zucca amaro, plus mint and bitter lemon soda. The St. Elmo's Fire, made with white rum, Averna, pineapple, lime, and coconut vinegar, served over crushed ice, is another favorite. But don't feel like you have to study the menu: the bartenders, especially Chad Arnholt and Morgan Schick, will mix up whatever you're craving, just name a spirit and a style and they'll run with it. "Bitter and sour" recently led to a delicious Campari-lime-cassis mixture served up, while "mezcal, with some fruit in it," ended up being an awesome delicately smoky mezcal sour with Chartreuse. Go early, though—the bar seats tend to be taken by 5 p.m., and the music goes from mellow to party after 7 or so."—Maggie Hoffman, Drinks Editor

[Photo: Maggie Hoffman]

The Bank Robber at The Marrow, NYC
The Bank Robber at The Marrow, NYC
"I'm a strong drink, dark spirits kind of guy, but also a lover of bitter cocktails like Negronis. That makes The Bank Robber at The Marrow exactly my kind of drink. It's really a Boulevardier; that is, a Negroni made with bourbon. In this case, the bourbon is Bulleit, the vermouth is Punt e Mes, and the Campari is Campari. It's bracingly bitter, ice cold, and dangerously tasty."—J. Kenji Lopez-Alt, SE Chief Creative Officer
Sparkling Ribolla Gialla from Vare Vineyards, California
Sparkling Ribolla Gialla from Vare Vineyards, California
"George Vare ported Ribolla Gialla vines back in a suitcase from Josko Gravner's estate in Friuli, Italy. If Ribolla Gialla is starting to take off in Napa, it's thanks to George. He makes a minuscule quantity of sparkling 100% Ribolla Gialla each year that he bottles by hand and labels for a lucky few. This was an absolute honor to drink, singularly delicious and fascinating."—Stevie Stacionis, Weird Wine Grapes columnist
Almanac Barrel Noir
Almanac Barrel Noir
"Almanac Beer's brand-new Barrel Noir snuck in at the very end of January to snatch my most-memorable-drink-of-the-month title. The heady, intense brew tastes like a blend of a rich imperial stout, and a sweet, deep Belgian dark ale. Aged in a charred oak bourbon barrel, the beer has an intense, vanilla-sweet smell, which mellows to notes of nutty brown sugar with the first sip. Barrel Noir thankfully avoids the syrupy-sweet nature of some strong barrel aged brews; instead, the finish is clean with a kick of hoppy bitterness, making it all the more drinkable. I can't wait to share a bottle of this as a digestif, perhaps paired with some funky cheese and dark chocolate. Or, maybe I won't share after all."—Lauren Sloss, San Francisco contributor
High Mountain Jin Xuan oolong from Everlasting Tea
High Mountain Jin Xuan oolong from Everlasting Tea
"Leandra's boyfriend Sammy has started a tea company that specializes in Taiwanese tea called Everlasting Tea. I got to taste some of his teas last week, and though I've dug them all, this High Mountain Jin Xuan oolong is my favorite. It's full of the floral-misty nuances that characterize high mountain oolongs, but there's also sweet and creamy depth beneath the slightly vegetal taste of the brew. It's my current 'good morning' tea."—Max Falkowitz, SENY Editor

[Photograph: Robyn Lee]

Next of Kin at Aska, Brooklyn
Next of Kin at Aska, Brooklyn
"In the Next of Kin at Aska in Williamsburg, tart kombucha is made from pu-erh tea and mixed with aquavit and caraway syrup. All that delicious caraway had me daydreaming about pairing the cocktail with an everything bagel and lox."—Jaclyn Einis, NY cocktail contributor

[Photo: Maryse Chevriere]

Ginger Milk Tea from Teado
Ginger Milk Tea from Teado
"Teado is my go-to spot for milk tea near Serious Eats HQ. And when my bones are freezing and my throat feels like sandpaper, I go for a hot ginger milk tea. It's got a clean, sharp ginger flavor, tempered by a heap of sweetness (you can ask for less sugar, but I've never done that because...why) and Lactaid. Just what a cold day needs." —Robyn Lee, AHT editor and photographer/illustrator

[Photograph: Robyn Lee]

Maple Old Fashioned at Nita Lake Lodge in Whistler, British Columbia
Maple Old Fashioned at Nita Lake Lodge in Whistler, British Columbia
"In true Canadian fashion, the old fashioned at the Nita Lake Lodge in Whistler, BC uses maple syrup as a sweetener. Sipping it from the cozy hotel bar, looking out at the iced-over lake and snowdrifts, it's easy to see why Americans think Canadians all live in a frozen wonderland and put maple syrup in everything. And easy to be convinced that this is the way to live."—Naomi Bishop, Seattle cocktail contributor
Milkshakes
Milkshakes
"My main pregnancy craving for the month of January has actually been milkshakes. We went to dinner the other night and my "second dinner" was a waffle and chocolate milkshake. My dad made me an awesome milkshake with Ben & Jerry's Half Baked and UBet's Chocolate Syrup. Me drinking milkshakes = very happy baby!"—Jen Weinberg, Ad Sales Director