Warm cocktails in NYC: Hot toddies, spiked ciders and other seasonal drinks to try

By Meredith Deliso with staff

Nothing takes the chill off quite like a warm drink.

It's cold out there — so warm up with a steaming cocktail like a mulled wine or hot toddy, which have popped up on menus at New York City restaurants and bars.

Scroll down for more on where to warm up with a cocktail this fall and winter.


Greg Baxtrom's critical darling is back in action this season, with make-your-own s'mores, Pendleton blankets for the heated backyard garden, warming dishes such as a build-your-own bouillabaisse hotpot and several hot cocktails on the new fall menu. Choose from a hot toddy with rye whiskey, spiced porter beer syrup and lemon juice; mulled cider with Aquavit, clove and cardamom; or hot buttered rum with whipped cinnamon butter, served in fun mugs to boot. All three cocktails are priced at $12 each. (659 Vanderbilt Ave., Prospect Heights, 718-552-2610,


Eataly's Italian Alps pop-up has returned to its Flatiron store, complete with housemade sausage, a polenta bar and, of course, seasonal cocktails. Head to the 14th floor and cozy up near a heater with a new flambé drink, Parampampoli ($15), featuring a Barbera blend, brandy, Varnelli Caffe Moka liqueur and dark rum. Other hot cocktails on offer include, the Yule Tide ($15), with steamed milk, Maker's Mark bourbon whiskey infused with hazelnut butter, Nonino Amaro and cinnamon simple syrup; the Boozy Hot Cocoa ($18), with hot chocolate, Varnelli Caffe Moka liqueur, chocolate whiskey and an Italian Bombolone; and the Vin Brulé ($14), a mulled wine featuring a Barbera blend, brandy, star anise, cinnamon, cardamom seed and cloves. (200 Fifth Ave., 212-937-8910,


This modern Mediterranean East Village restaurant named after the Timna Valley in Israel offers a warm cocktail designed after a traditional Jewish sweet stew. The Warm Tzimmes Punch ($13) includes a dry red wine, 10-year aged port, and a carrot and cardamom syrup, garnished with cinnamon sticks. Chef Nir Mesika also plans to introduce a new cocktail on Dec. 1, Pearadise ($14), which will feature a warm pear vodka liqueur with smoked cinnamon. (109 St. Marks Pl., East Village, 646-964-5181,



The three-story yacht at Pier 81 may be a summer destination, but it's greeting fall with several new, warm cocktails. Formerly the Fish Bar, the rebranded Hudson's offers guests several ways to warm up this winter, including Hull of a Mulled Wine ($16), with red wine, Pama, agave, clove, cinnamon and lemon. The waterfront restaurant also offers rum-based drinks, such as the Wassail cider ($16), which mixes Martinelli's apple cider with lemon, honey, Bumbu rum, nutmeg, cloves and cinnamon; and Tea at Sea ($16), a hot toddy made with Bumbu rum, honey, cloves, cinnamon, tea and lemon. (Pier 81 at 41st Street, 212-630-8840,

The Lodge at Gallow Green

The McKittrick Hotel's rooftop bar once again will be getting a winter makeover, channeling a mountainside ski chalet. The cabin-themed space will serve seasonal bites and drinks, including the Sleep No More ($17), a mulled wine that takes its name from the hotel's immersive theater production. The lodge will open in the first week of December for drinks and dinner service. (542 W. 27th St., 212-564-1662,