Chile's Cola De Mono could be described as something between egg nog and a White Russian. Bartender Joe M. Schubert, of The Whisky Parlor, points out that both dairy and non-dairy versions can be made for parties. And whether it's made with almond or whole milk, all versions are delicious.
Cool weather means hot cocktails and if you are in Mexico consider ordering a traditional Ponche de Frutas. Bartender Jon Foley, of Relief and Resource, makes his with stone fruits, spices, rum and the all-important Piloncillo (a Mexican brown sugar).