No. 118 November/December 2025

The holiday season is no time to think small. From turkeys to trees to gifts tied up with bows, going big can be a surefire way to make a statement that’ll be remembered for years to come.

Know what else is a surefire way to make an impression at the holidays? Actual fire, particularly when it’s applied to a punch that’s made to be adorned with flames—such as the recipe for Charles Dickens’ Punch, part of our roundup of large-format drinks that’ll give your holiday party a big boost. Speaking of size, no wine has a bigger reputation than Burgundy, but heavy is the head that wears the crown—Shana Clarke shares the benefits and burdens of being Burgundy.

Of course, a flaming punch or a bold red wine only go so far when it comes to warming up during autumn’s closing days and winter’s onset. For centuries, corn-based beverages like atole, pinole, and champurrado have been a time-tested cure for the cooler months in Mexico and among Latin American communities. As Javier Cabral explains, today’s approach to atole ranges from classic preparations to contemporary cakes and lattes, all underscoring the significance of maize to Mexico’s culinary culture.

The dark days ahead also call for dark beer, and stout’s a seasonal staple every time winter rolls around. Josh Bernstein takes a look at the state of stout today, and the ways brewers are respecting the style’s traditional roots while exploring its possibilities for today’s drinkers.

Other things to keep on hand (and in mind) as the holidays approach and sweater-weather sets in? How about the London Fog, the tea-based drink that’s now lending its flavor to everything from donuts to ice cream to cocktails, and crémant d’Alsace, the French sparkling wine that’s similar to Champagne in everything but price. And Calvados plays a special role as a winter-ready spirit—Rich Manning shares a few cocktails to mix with Normandy’s signature brandy.

Happy holidays,