Wintry Concoctions

Remember back in the old days (or maybe not so long ago) when you were single? You'd be out with a guy, and he'd offer to buy you a drink. But when the bartender asks "What'll it be?" nothing ever came to mind. Okay, so now you're engaged and don't have to worry about those awkward singles bar conversations anymore. But wouldn't it be nice if your bridesmaids didn't have to go through those moments at your reception? Planning ahead with a list of drinks beforehand helps take the guesswork out of choosing a cocktail later. Here are a few suggestions from experienced local bartenders to help you choose a menu for the open bar.

Butterscotch Mochatini

Ocean Zen owner John Tan says the difference between a summertime and wintertime drink is a philosophical one. "It's like the yin and yang," he says. "The yin is lighter-like vegetables and stuff that cools the body down. The yang is darker and warms the body up. In wintertime you don't want to go too fruity with a drink. You want something more on the chocolate or caramel side."

Ingredients:
13⁄4 ounces Three Olives chocolate vodka
3⁄4 ounce DeKuyper butterscotch liqueur
3⁄4 ounce Starbucks coffee liqueur
11⁄2 ounces of cream

To prepare: Shake in ice, strain and serve.

Funky Monkey

Fire & Ice Beverage Director Keith Withers says you don't have to abandon all tropical flavors to make a good winter drink. The Funky Monkey blends warm coffee with banana liqueur for a summery-slash-wintry pick-me-up.

Ingredients:
1 ounce Bailey's Irish Cream
1⁄2 ounce banana liqueur
1⁄2 ounce Kahlua
1 cup coffee
whipped cream

To prepare: Build the Bailey's, banana liqueur and Kahlua into a tall coffee glass. Fill the rest of the glass with coffee and top with whipped cream.

Clary's After-Dinner Drink

It isn't the most clever name for a cocktail, but new Clary's co-owner Lynee Fender says it's a perfect winter wedding reception drink. "It's fruity, it's sweet, and it's creamy. And it's got enough alcohol to fill up your belly."

Ingredients:
1⁄2 ounce Hiram Walker Fruja raspberry liqueur
1⁄2 ounce DeKuyper crème de cacao (white)
1 ounce cream

To prepare: Shake in a chilled shaker. Decorate a cocktail glass with chocolate syrup, and pour drink.

Peach Cobbler À La Mode

Don't be fooled by the name; this is no dessert. Agrario owner Eric Zackrison says this was the last drink he created with former bartender Ted Kilgore before Kilgore left the restaurant. You can also find it on the Agrario fall menu.

Ingredients:
2 ounces Trenel Crème de Pêche de Vigne
2 ounces DeKuyper crème de cacao (white)
2 ounces heavy cream
1⁄2 ounce Licor 43 liqueur
cinnamon

To prepare: Mix the Trenel and DeKuyper. Shake and pour into a martini glass. Mix the cream and Licor 43 into a squeeze bottle and shake vigorously. Layer this Licor 43-and-cream mixture on top of the martini. Sprinkle cinnamon on top and serve.