10 Gin Cocktails For Year-Round Sipping

Unlike the traditional light and aromatic gimlet, this version boasts warm, rich flavors from the maple syrup and sarsaparilla. Those deep flavors make it cozy on a cold day. 

This juicy cocktail is a riff on a classic French 75, but instead of using lemon juice, Food & Wine Culinary Director-at-Large Justin Chapple swaps in clementine juice for a seasonal touch. 

This vibrant purple cocktail—made with Concord grapes, gin, port and lemon—is frothy, fruity and refreshing.

Rosemary simple syrup lends a wintery, savory tasting note to this cocktail, while the rosemary sprig and red currents as garnishes add pops of color.

Bartender Rhiannon Enlil uses the unlikely (but terrific) combination of crème de cacao and ginger liqueur in this version of a classic Gin Fizz. She also swaps in cold ginger beer in place of the usual club soda for an extra dose of spice.

In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.

With coffee soda, cinnamon and a frothy head of egg white, the Burnside Fizz simulates the appearance of a cappuccino, but the gin makes it more appropriate for cocktail hour than breakfast. The cocktail's creator, Caitlin Laman, suggests adding mezcal for a smokier flavor.

A shandy meets a gin sour in this fragrant aperitif from L.A. bartender Tina Ross. For the white ale stirred in at the end, she recommends selecting one with orange and coriander flavors such as Avery White Rascal or Blanche de Bruxelles.

Indianapolis bartender Ryan Puckett loves to serve this cocktail—which includes banana liqueur and crème de cacao—after dinner as a palate cleanser and precursor to (or substitute for) dessert. Not any old gin will do here; Puckett prefers the intensely fragrant Opihr Oriental Spice gin. If that's not available, swap in another aromatic gin, such as Monkey 47, which is also higher proof. 

Mixologist Ryan Fitzgerald was inspired to create this spicy fall cocktail after eating apples with peanut butter—a combination he loves but that wouldn't quite work in a drink. His solution was to mix almond syrup (available at most coffee shops) with apple juice and fiery apple brandy.