Get cozy by the fire with hot drinks

La Bella Luna

Makes 1 drink

1 ounce coffee-infused Firestone

& Robertson TX Whiskey (See note)

1/2 ounce Benedictine liqueur (Vasquez

prefers the limited edition)

1/2 ounce Amaro Nonino liqueur

Large slice of grapefruit zest

1. Combine spirits in a brandy snifter. Squeeze the oils from the zest into the drink.

2. Lay the snifter on its side, then carefully set the drink ablaze with a lighter. Roll the glass back and forth while the beverage warms. Blow out the flame, garnish with the zest and a couple coffee beans, and serve.

Note: To infuse the coffee, place about 15 coffee beans inside the bottle for a day or so, Vasquez says.

-- Patrizio Osteria, 1281 E. Texas 114, Southlake, 817-251-8798, patrizios.net

Hot Spiced Winewood

Makes 6 to 8 drinks

2 cinnamon sticks

5 cardamom pods

3 black peppercorns

4 whole cloves

11/4 cups sugar

1 cup water

1 (750-milleliter) bottle dry red wine, such as cabernet sauvignon

11/4 cup brandy

1 vanilla bean, halved lengthwise

1 small orange, thinly sliced, with peel

1 small lemon, thinly sliced, with peel

1. Wrap cinnamon sticks, cardamom pods, peppercorns and cloves in cheesecloth and tie with string.

2. Bring sugar and water to a boil in a 5-quart heavy pot, stirring until sugar is dissolved, then add spice bag, red wine, brandy, vanilla bean, and orange and lemon slices. Simmer, uncovered, stirring occasionally, for 3 minutes.

3. Strain and serve. Garnish with a cinnamon stick, orange peel twist or cranberries.

-- Winewood Grill, 1265 S. Main St., Grapevine, 817-421-0200, www.thewinewood.com

Ferré Maple

Apple Cider

Makes 2 drinks

20 ounces apple cider

2 cinnamon sticks

4 ounces Crown Royal Maple

Finished Whisky

Fresh whipped cream, ground

Cinnamon and apple slices

for garnish

1. In a small pot, bring apple cider and cinnamon sticks to a simmer over low heat.

2. Pour warm cider into two large coffee mugs and add 2 ounces Crown Royal to each. Garnish with a dollop of fresh whipped cream, ground cinnamon and an apple slice.

-- Ferré Restaurant, 215 E. Fourth St.,817-332-0033, www.ferrerestaurant.com

Brewed Wassail Sauce

Makes 16 ounces

4 clementines

2 cinnamon sticks

1 teaspoon allspice

2 teaspoons ground cloves or 24 whole cloves (See note)

1/2 cup sugar

1 cup honey

1. Cut the clementines in half, squeeze their juice into a medium saucepan and then throw in the clementines. Add the remaining ingredients, except honey, to the pan.

2. Bring to a boil then immediately reduce to medium heat. Let steep for 15 minutes.

3. Strain sauce; mix in honey.

Note: Brewed barista Stephen Hayden says whole cloves have a fresher taste, but ground cloves are easier to find.

Brewed Wassail Latte

Makes 1 drink

1 finely crafted shot of espresso

1/2 ounce Brewed wassail sauce (recipe follows)

10 ounces steamed milk

1/2 ounce milk foam

In a large mug, combine espresso with wassail sauce and steamed milk then top with milk foam and serve.

-- Brewed, 801 W. Magnolia Ave., 817-945-1545, www.brewedfw.com

Spiced Turkish Kahve (coffee)

Makes five 8-ounce cups

2 pints whole milk (may substitute skim milk if desired)

6 ounces ground Turkish coffee (See note)

4 discs 72 percent cocoa El Rey chocolate (available at Central Market)

3 cardamom seeds, crushed

3 whole cloves

3 small pinches cayenne pepper (or less, to taste, for less spicy coffee)

2 pinches Chinese five spice seasoning

1. Place milk and coffee in a small saucepan. Add all remaining ingredients and bring to a boil. Reduce temperature and simmer briefly. Remove from stove.

2. Whisk ingredients together until thoroughly blended. Strain to remove sediment. Serve piping hot in small Turkish coffee cups, demitasse or espresso cups.

Note: Turkish coffee is available at Avoca Coffee, 1311 W. Magnolia Ave., Fort Worth, 682-233-0957; avocacoffee.com

-- Flying Carpet Cafe, 1223 Washington Ave., 817-877-1223,www.flyingcarpetcafe.com