Asellina

 
  Hot toddy at Downtown Living Room Bar at W New York
 
  Hot toddy at Millesime

Asellina
Asellina’s hot toddy is a blend of Tanqueray gin, limoncello, Ramazzotti amaro, and hot water. “The juniper from the gin meshes beautifully with the limoncello to replace the cognac normally associated with the drink,” says bartender Laszlo Arany-Toth. 420 Park Ave. S., 212-317-2908

Bar Henry
While traveling to Galway, Ireland, mixologist Jonathan Connors was inspired by local pub owners who attempted to treat his cold with hot toddies. At Bar Henry, he uses Powers Irish whiskey because it’s strong enough to stand up against the drink’s thyme infusion without being overpowering. 90 W. Houston St., 646-448-4559

CrossBar
CrossBar beverage director Doug Draper created the Juan & Jerry with tequila fans in mind: Espolón tequila, Makers Mark 46, maple syrup, hot milk, and whipped eggs. “We try to honor the history of cocktails but make them right for us,” says Draper. 47 W. 20th St., 212-359-5550

David Burke Kitchen
It might not be listed on the menu, but in-the-know guests can request a hot toddy brewed in a cona coffee maker with sliced green apples and cinnamon sticks. “The aroma of the brewing cider creates a warm, hospitable feel,” says Burke, who claims his version, spiked with Leblon cachaça, helps fights off colds. 23 Grand St., 212-201-9119; davidburkekitchen.com

Downtown Living Room Bar at W New York
Mixologist Charlotte Voisey makes hers with Jim Beam rye and Sailor Jerry spiced rum, mixed with nutmeg, simple syrup, vanilla, and fresh lime. “New York winters can be chilly, and sometimes a warm welcome at the bar is needed,” says Voisey. 123 Washington St., 646-826- 8600; wnewyorkdowntown.com

Huckleberry Bar
The folks at this Williamsburg hot spot combine Jameson Irish whiskey, Meyer lemon juice, honey syrup, and house-made kümmel (a caraway, fennel, and coriander-infused liqueur). Why Jameson? The whiskey’s family motto, Sine metu, translates in Latin to “without fear.” 588 Grand St., Brooklyn., 718- 218-8555; huckleberrybar.com

John Dory Oyster Bar
Sasha Petraske’s John Dory Hot Toddy is a perfectly blended concoction of Knob Creek bourbon, lemon, cinnamon, and star anise. He tells us that walking in from the cold and ordering one is simply “inevitable.” 1196 Broadway, 212-792-9000; thejohndory.com

Manhattan Inn
Because bartender Christian Schaal likes his toddies with a little spice, his recipe combines Bulleit bourbon with juniper berry and cardamom honey. “Flavors like clove, nutmeg, and cardamom have a vaguely medicinal quality that interact with bourbon in a way that makes you feel like you’re drinking a delicious cure-all potion,” he says. 632 Manhattan Ave., Brooklyn, 718-383-0885; themanhattaninn.com

Millesime
Millesime’s Honey Bear, made with Wild Turkey American Honey Bourbon but no actual honey, has the bonus of being less dehydrating than traditional hot toddies. Says co-owner and mixologist Peter Chase, “My recipe is the perfect nightcap because I leave out the extra sugar from honey, so it doesn’t keep you awake all night and is less caloric.” 92 Madison Ave., 212-889-7100; millesimerestaurant.com

The Richardson
“We like to keep it strong and simple,” says owner and general manager Joel Lee Kulp. The classic cinnamon stick, cloves, fresh lemon juice, and honey combine with a slug of Buffalo Trace bourbon for a no-frills hot toddy. On an especially chilly night, Kulp might add 100-proof Laird’s Straight Apple Brandy. 451 Graham Ave., Brooklyn, 718-389-0839; therichardsonnyc.com