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Winterizing Your Bar

For colder days, what you need are drinks with depth and complexity, ones that pack a punch and warm you up but with a subtlety that won't leave your throat on fire. Invest in these bottles and you'll have fireside-worthy cocktails to last you till spring when it's Corona and lime weather again.
The Laws of Scourge

Amaro - The perfect digestivo (great with just a couple of ice cubes), this Italian liqueur really does help you digest after a big meal. If you find the standard variety too Jagermeistery, try Amaro Nonino - it's just bitter and herby enough.

Rye Whiskey - Less sweet than bourbon, rye holds up better in cocktails that call for whiskey. A quality rye needs only an ice cube or two, but for something smoother, try this:
3The Mount Fuji Doomjazz Corporation

Old-Fashioned - 1 sugar cube, 2 dashes Angostura bitters, 2 oz. rye whiskey, 1 Amarena cherry - The sugar and bitters take just enough edge off the liquor. Muddle them with a little warm water, and when the sugar dissolves, add the rye and some ice, stir vigorously, and drop in the cherry (not the neon red kind).
Blod Draum

AppleJack - The world's only maker of AppleJack - a cider-based spirit - is Laird's, a distillery in New Jersey that's been producing it since the 1600s. And the number one reason to stock your bar with it is to make the following:
5Laura Marling
I Speak Because I Can

Jack Rose - 2 oz. AppleJack, 1 oz. lime juice, 1/2 oz. grenadine - Like the sidecar, this is one of the most deceptively boozy cocktails you'll ever drink five of. And it's not the same when made with easier-to-find apple brandy. Shake the ingredients with ice, strain, and you're good to go.
Never Turn Your Back on a Friend

Red Vermouth - Vermouth might play a bit part, but it's the difference between an awesome cocktail and an overly saccharine one. Dolin, a vermouth from the French town of Chambery that has just become available in the U.S., is so light and dry you should consider drinking it on the rocks with a twist of lemon. Or use it to make the ultimate cold-weather cocktail:
7Blood of the Black Owl
A Feral Spirit

Manhattan - 3 oz. rye whiskey, 1 oz. red vermouth, 2 dashes Fee Brothers bitters, 1 Amarena cherry - You could shake a Manhattan, but you really should stir and strain it into a glass (straight up or rocks - your call). And while Angostura's bitters are the standard, the whiskey-barrel-aged ones from Fee Brothers add hints of smokiness and cinnamon. You know, for the holidays.
8Boards of Canada
Music Has the Right to Children

Clear Creek Oregon Brandy - Distilled from grapes and aged in French oak, this brandy is not unlike a Cognac - smooth, rich, and ideal for one of the most drinkable and warming cocktails around:
9Thought Industry
Songs for Insects

Sidecar - 1 1/2 oz. brandy, 3/4 oz. Cointreau, 3/4 oz. lemon juice, orange peel - Shake the first three ingredients with ice, strain into a glass, and garnish with an orange peel. Also try squeezing the peel over a lit match while holding it above the glass. This gives the drink's surface a thin layer of concentrated orange flavor, but mostly it just impresses noobs.
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