Chef DeCusine Briar Handly is the man most often behind the stove at Talisker on Main, one of Park City's finest restaurants (named "Best Park City Restaurant" in this year's Salt Lake magazine Dining Awards). Each year he designs excellent hot drinks to help guests transition in from the cold and on to dinner. Here's a few of his favorites, with local ingredients and twists.

T.O.M. Toddy

1.5 oz - High West Rendezvous Rye Whiskey

1 tsp. Blue Spruce Honey

½ Lemon - fresh squeezed

2 oz. Hot Water

Cinnamon

Mix rye whiskey, blue spruce honey, lemon and hot water together. Grate fresh cinnamon on top

Red Barn Hot Cider

½ Cup Red Barn Cider

1.5 oz - High West Whiskey Soaked Tart Cherries

1 ea. Cinnamon Stick

Juniper Berry - toasted and ground to taste

Fresh Nutmeg grated to taste

Strain the whiskey from the cherries into a rocks glass. Warm the cider, cinnamon stick, juniper and nutmeg together. Pour over the whiskey and stir to combine

Red Barn Cider Wine

½ Cup Honey

1 btl Red Wine

1 Cup Cognac

4 Cup Apple Cider

1 Cup Port

5 ea. cinnamon sticks

2 ea. Star anise

6 ea cloves

In a large saucepan reduce the apple cider by ½. Add in the honey, red wine, port, cinnamon sticks, star anise and cloves. Pour 1 oz. cognac into a glass and top with the cider wine. Stir to blend.