3 Perfect Winter Cocktails To Warm You Up This Weekend!

November days are supposed to be all about bright blue skies, crisp air, and colorful leaves, but Washington's weather has been decidedly flaky lately. Snow in October? Not cool, Mother Nature. Luckily, we've been doing more than just shopping to prep for the blustery days ahead. We spent an afternoon with Black Jack's bar manager Jack Caminos — a master mixologist with a serious 'stache — and got schooled on how to recreate three of the bar's best drinks. These cocktails are guaranteed to make you feel warm and cozy all winter long. Plus, with names like The Black Apple and Bull's Blood, they're a major step up from your usual spiked hot chocolate.
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The Black Apple

Start with 1 1/2 cups of ice in a tall shaker. Add 2 ounces of Calvados French apple brandy, 3/4-ounce of St-Germain liqueur, and the juice from half of a fresh lemon. Stir and pour into a chilled coup glass — or a martini glass will do. To make the Sauternes foam, mix three parts Sauternes (a French sweet wine) with one part fresh lemon juice, one part simple syrup, and one egg white. Whisk until foamy, then spoon over the drink and serve.
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Bull's Blood

In a small shaker, add three brandied cherries, one lemon wedge, one orange wedge, and three dashes of Fee Brothers Aztec Chocolate Bitters. Muddle gently, then add 1 1/2 ounces of single malt scotch (Camino's recommends Speyburn), 1 ounce of sweet vermouth, and 1 ounce of cherry nectar (you can buy it at Whole Foods). Add ice and shake; serve in a mason jar.
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Maple Derby

First, you'll need to make a maple-ginger-honey syrup: Start by peeling, pulverizing, and boiling one ginger root in water to create a simple syrup. Add it to equal parts maple syrup and honey; set aside. In a shaker, add 1 1/2 ounces of Buffalo Trace bourbon, 1 1/2 ounces of your homemade maple-ginger-honey syrup, juice from half of a fresh lemon, and 1 ounce of grapefruit juice. Shake, pour into a frosted coup glass (or martini glass), and garnish with a chunk of fresh grapefruit.