A Dozen Ways to Hibernate Like a Bartender

From liquored-up sno-cones to Chartreuse-spiked Swiss Miss, here's how some of Boston's finest bartenders plan to combat the snow.

blizzard cocktails

All photos via Shutterstock

Snowfall is expected to reach historic levels thanks to Winter Storm Juno. Traveling will be nearly impossible. The MBTA is closed. But it’s not all that bad.

At times like these, booze is your new best friend. It’s time to binge watch all those shows you’ve been meaning to catch up on with a bomber of barley wine, a snifter of bourbon, or even better, a steaming mug of cocoa doctored-up with Chartreuse. We asked some of Boston’s best bartenders what they drink when they’re stuck inside and fending off the elements. Below, 12 recipes that span from boozy sno-cones and Swedish glogg, to standards spiked with coffee and tea.

Stormy Weather
Chosen by: Nick Korn (Silvertone)

  • 2 ounces Famous Grouse
  • 1/2 ounce fresh lemon juice (approximately the juice from half of one lemon. Use your hands!)
  • 1/4 ounce of honey
  • pinch of salt
  • Oolong Tea (or English breakfast, Earl Grey, etc.)

Directions: Brew some strong tea. Add honey and salt and stir to dissolve. Pour Scotch into your favorite mug and add hot tea. Garnish with a grating of nutmeg or cinnamon.


Juno What We’re Talking About
Chosen by: Nick Korn (Silvertone)

  • 2 ounces Aperol
  • 1 ounce fresh orange juice

Directions: Find some clean snow (I generally like to harvest from my fire escape so that I don’t even have to put on boots!), and fill your favorite julep mug with it. Pour ingredients over and enjoy with a spoon while sitting under a blanket.

*The general formula of two parts cordial to one part fresh squeezed juice can bring infinite permutations most of which are delicious. Think St. Germain and grapefruit juice or Slow & Low Rock and Rye with lemon.

Chosen by: Tyler Wang (Audubon)

  • 1 ounce sweet vermouth
  • 1 ounce Campari
  • 1 ounce London Dry Gin
  • 1 ounce hot coffee

Directions: Measure out your gin, Campari, and vermouth into a cocktail tin. Place the tin in a hot water bath for 5-10 minutes until the spirits are warm to the touch. Add your 1 ounce of hot coffee and serve in a heat-safe glass. Garnish with a flamed orange twist for flare.


Nueva Italia
Chosen by: Naomi Levy (Eastern Standard)

  • 3/4 ounces Vida Mezcal
  • 3/4 ounces Galliano Ristretto
  • 1/2 ounces Demerara Simple Syrup

Directions: Pour all ingredients into a shaker and top with steamed half and half. Garnish with chocolate shavings.


Boozy Hot Chocolate
Chosen by: Patrick Gaggiano (Viale)

  • 1 cups water or milk
  • 1 packet of instant hot cocoa mix
  • 1.5 ounces Green Chartreuse
  • 1/4 cup sweetened whipped cream

Directions: Boil water and combine with with instant hot cocoa mix. Stir in Chartreuse and top with whipped cream.


Spanish Coffee
Chosen by: Kevin Mabry (JM Curley, Merrill & Co.)

  • 1.5 ounces Torres Spanish brandy
  • 1 ounce Tempus Fugit Creme de Cacao
  • 1/2 ounce Pierre Ferrand Dry Curacao
  • 3 ounces freshly brewed coffee

Directions: Brew the coffee. In a mug add all the ingredients together. Add the hot coffee to the cup and give another quick stir. Be sure to leave enough room for a generous dollop of whipped cream. Garnish with some shaved chocolate.

Chosen by: Kevin Mabry (JM Curley, Merrill & Co.)

  • 2 ounces rye whiskey
  • 1 ounce sweet vermouth
  • 3 dashes Angostura bitters
  • 2 dashes orange bitters

Directions: Stir over ice. Strain into a coupe glass. Garnish with lemon oil.

*Mabry recommends making a batch of four at a time, keeping them cold in the freezer, and then thawing them out when ready to drink. That way you don’t have to hit pause in between episodes of “The Wire” on Netflix.

Midnight Sun (serves 4-6)
Chosen by: Ashish Mitra (Russell House Tavern)

  • 2 bottles Cabernet Sauvignon
  • 3.5 ounces Amaro Braulio
  • 3.5 ounces Booker’s Bourbon
  • 3.5 ounces Kronan Swedish Punsch
  • 3.5 ounces Nahmias et Fils Mahia (Fig and Aniseed Spirit)
  • 1/2 cup unsalted Pistachios

Directions: Toast pistachios in a heavy bottomed pan to release their essential oils. Remove from heat and gently crush pistachios with a muddler.
Combine remaining ingredients and return to heat. Bring up to a simmer, stiring occasionally.


Chosen by: Ashish Mitra (Russell House Tavern)

  • 1 ounce Four Roses bourbon
  • 1.5 ounces Briottet Creme de Mure
  • 1/4 ounce Fernet Branca Menta
  • 1 dash Green Chartreuse

DirectionsAdd ingredients to a heatproof drinking vessel of your choice. Top with hot water and one mint leaf. Enjoy!


Old Fashioned
Chosen by: Seth Friedus (Alden & Harlow)

  • 1 bar spoon of white sugar
  • 1/4 ounce soda water
  • 4 dashes angostura bitters
  • 4 dashes peychauds bitters
  • 2 ounces of rye whiskey

DirectionsMake bitter paste with sugar, soda, and bitters in bottom of glass. Stir in whiskey. Add ice and stir to chill and integrate.


Montenegro Slushie
Chosen by: Josh Childs (Silvertone, Trina’s Starlite Lounge)

  • 2 ounces Amaro Montenegro
  • Snow
  • Paper cone or cup

Directions: Scoop and pack snow into paper cone. Add 2 ounces of Amaro Montenegro. Repeat as necessary.


Wait Until Spring
Chosen by: Fred Yarm (Russell House Tavern)

  • 3/4 ounce Scotch (slightly smoky)
  • 3/4 ounce Calvados or Laird’s Apple Brandy
  • 3/4 ounce Averna (Cynar and Amaro Abano also work well)
  • 3/4 ounce heavy cream
  • 1 egg yolk

Directions: Shake once without ice and once with ice. Strain into a rocks glass and garnish with several drops of Angostura Bitters.