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Heads up! We’re working hard to be accurate – but these are unusual times, so please always check before heading out.

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Photograph: Jakob N. LaymanTruth Prevails at Amor y AmargoBoozy and intense, this toasty drink seems tailor-made for combating the season’s lingering chill. Barkeeps here temper Redbreast Irish whiskey with baking-spice flavors, derived from pours of Jäger-like Becherovka and Bittermens Peppercake Gingerbread bitters. Boosting the whiskey’s caramel notes is a rich and fragrant measure of Bittermens amber vermouth. 443 E 6th St at Ave A ( $12.
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Photograph: Paul WagtouiczThe Ice Melter at Michael’s New YorkMichael Flannery relies on Louis Royer VSOP (Force 53), a smooth and aromatic cognac, to give this bold number its dried-fruit-and-vanilla spine. The addition of ruby-hued Hum liqueur—a peppery blend of kafir lime, cardamom, ginger and other botanicals—provides the warming qualities, while a bright blast of lime juice and prosecco reminds you that spring has finally arrived. 24 W 55th St between Fifth and Sixth Aves (212-767-0555, $12.
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Photograph: Paul WagtouiczEl Embarcadero at the Bar Downstairs at Andaz 5th AveWalking the line between a Negroni and a margarita, this sipper balances the lightness of Herradura blanco tequila with the deep raisiny notes of Carpano Antica sweet vermouth. Fresh lemon and pineapple juices, along with a grapefruit peel garnish, take advantage of wintry citrus, and a Tobala mescal float gives the drink its roasty nose. 485 Fifth Ave at 41st St (212-601-1234). $16.
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Photograph: Jolie RubenImperial Opal at Maison PremiereEven better than watching head bartender Maxwell Britten deftly twirl two bar spoons at the same time is savoring the finely balanced results of his handiwork. To wit: this drink, which stars fennel-laced Tenneyson absinthe. Britten deploys Chinchón, a Spanish anise-flavored liqueur, to infuse a sweet licorice essence, and a dose of earthy yellow Chartreuse. A rosewater float is the final aromatic flourish. 298 Bedford Ave between Grand and South 1st Sts, Williamsburg, Brooklyn (347-335-0446, $12.
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Photograph: Alex StradaSicilian Choke at King RestaurantPDT and Momofuku vet Don Lee elevates vodka—a much-maligned spirit among cocktail connoisseurs—with this refreshing, season-straddling drink. Lee smartly uses the booze as a neutral base, layering complex flavors on top of it: juice from the last wintertime haul of tart Sicilian blood oranges and Cynar, an Italian amaro derived from artichokes. 5 King St at Sixth Ave (212-255-0700). $12.
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Photograph: Jakob N. LaymanOstend Fizz at VandaagHead bartender Martim Smith-Mattsson (Madam Geneva) uses citrus and honey to nudge wintry kumquats and pine-infused aquavit into vernal territory. Combier orange liqueur, fresh lemon juice and soda brighten the resulting mixture, which is capped off with a float of Peychaud’s bitters and a candied-kumquat garnish. 103 Second Ave at 6th St (212-253-0470, $12.
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Photograph: Paul WagtouiczFloradora at Lantern’s KeepInspired by a popular 1900s stage musical of the same name, this gin-based tipple relies on lime juice and fresh muddled berries to achieve its dazzling ripe flavor. The addition of house-made ginger syrup and club soda brings spice and fizz. Iroquois Hotel, 49 W 44th St between Fifth and Sixth Aves (212-453-4287, $14.
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Photograph: Jakob N. LaymanSpeak Low at Angel’s ShareBartender Shingo Gokan mixes two forms of aged Bacardi rum with Osborne Pedro Ximenez sherry to create this surprisingly complex quaff. Funky and herbaceous Japanese matcha tea—suffused with the buttery rums—teases out their earthy flavors, while tart yuzu undercuts their richness. 8 Stuyvesant St at Third Ave (212-777-5415). $15.
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Photograph: Paul WagtouiczKonik Tonic at the RichardsonThis zippy and unfussy drink is made with a haul of fresh ingredients. Muddled cucumbers, vegetal Bak’s Zubrowka Bison Grass vodka and bittersweet, rhubarb-based Zucca amaro bring the pastoral aromatics, while lemon juice and Cocchi Americano (a Lillet-like aperitif wine) give the tipple its citrusy brightness. 451 Graham Ave at Richardson St, Williamsburg, Brooklyn (718-389-0839, $10.
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Photograph: Jakob N. LaymanSullivan County Democrat at Press LoungeRamps, or garlicky wild leeks, are the ultimate springtime score at Greenmarkets around the city. Restaurants eagerly await their brief window of availability each year, deploying them in seasonal specials and even in cocktails. Among the latter is this savory drink: House-made “harvest” vermouth—flavored with Bosc pears, Honeycrisp apples, cassis bark and more—is combined with a dose of small-batch Peace vodka from Catskill Distilling Company and a garnish of pickled ramps. 653 Eleventh Ave at 48th St (212-757-2224, $16.

Ten cocktails to try now

Your winter-to-spring drinking guide.

By Robert Haynes Peterson
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