For the cocktail: Shake all ingredients well; strain into a wine glass with ice. Top with prosecco, and garnish with a pear slice, toasted cinnamon stick, and a couple sweetened cranberries.

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The team at Neil Perry’s bar Bobbie’s talks us through its version, with port-barrel-aged Don Julio Rosado tequila.

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Two bartenders with Michelin-starred resumes are opening a subterranean cocktail lounge and vinyl record bar in Dupont Circle. Will Patton is the beverage director for Hive Hospitality, the group ...