Something magical happens to grain spirit when it is aged in oak barrels. But does it really do anything for a cocktail?

The traditional post-work “hour” has stretched well beyond its original confines, and we’re perfectly fine with that.

The question is whether bartenders create something that tastes good and evokes the spirit of the season—or a make drink that simply tastes like cherries.

Drinking Prohibition-era cocktails. Plus: Chestnuts roasted on an open fire, Hoppy Holidays beer festival, and more.