Bar West’s midcentury living room vibe is an apt accompaniment to its cozy seasonal cocktails. Drinks like Happy Trails and Little Cabin in the Woods pay homage to the city’s woodland aesthetic, and the bar’s Timberline Toddy is no exception: This hot toddy replaces the traditional base liquor with a mezcal, balancing the smoke with applejack and pear liqueur.

The self-proclaimed pioneering cocktail bar currently has a stacked selection of seasonal beverages on its menu, including a number of warm drinks. Teardrop Lounge describes the Triple Dog Dare as a “naughty and nice” mix of gin or vodka with cranberry, lime, and Falernum liqueur, a “festive kick with all kinds of spice.” The bar’s rendition of the hot buttered rum adds apple cider to the batter, while the Tom & Jerry, a.k.a. the “granddaddy of holiday cocktails,” is a 1820s-born eggnog variant with vanilla-laced milk and sweet-spicy Amargo bitters.

For those who watch Harry Potter Christmas scenes on repeat every December, Victoria Bar should be stop one on the holiday bar crawl. The vegan-friendly cocktail lounge is offering a boozy, dairy-free Butterbeer with vanilla, apple cider, oat milk, and lemon. And, considering Victoria’s regular list of Princess Bride-themed cocktails, the Dread Pirate’s Toddy fits right in and comes highly recommended; it’s a smoky blend of dark liquors with ginger and cinnamon bark syrup.

Many Rum Club patrons look forward to the annual drop of the hot buttered rum on the menu, especially considering its absence last year. This specialty makes its return with finely ground peppercorn and sticky molasses, plus the additional creaminess of condensed milk (which also appears in the bar’s version of the Tom & Jerry). Those who can’t handle these dairy-heavy drinks can opt for the Mamajuana Mulled Wine, which gets a tropical twist of Dominican spices, ginger, orange, and (of course) rum. Expect a specialized cocktail toddy menu to replace everything once these seasonals sell out.

When it come to toasty, cold-weather drinks, Scotch Lodge offers a twist on another classic drink on offer year-round. Inspired by the gingery taste of their bourbon and brandy toddies, the Hot Penicillin comes with a smoky scotch blend as the base spirit, along with lemon and clover honey. Along with the current menu of cold holiday beverages, Scotch Lodge plans to introduce more classic hot cocktails — think: boozy coffees, ciders, and mulled wine — later in the season.

Deadshot is taking the holiday spirit at full throttle by hosting the famed Miracle Pop-up bar, serving elegantly prepared cocktails with cheeky names in kitschy mugs (see: Jingle Balls Nog and Tippie Ki Yay Mother F****r). Even when the pop-up ends on December 31, the bar will add the Bad Santa to the bar’s winter menu, a hot buttered rum-esque drink that fuses spiced butter with oat milk and Velvet Falernum. An off-menu option is the pick-your-own-poison hot toddy, a choice of “anything that has spent time in a barrel,” paired with apple cider, Cardamaro, and bitters.

For those who like to pair a spiked mulled cider with a bûche de Noël, Papa Haydn’s Sellwood restaurant serves a number of warm drinks through the holiday season. Diners will find classics like Spanish coffee and the triple-threat BFK, a combination of Bailey’s, Frangelico, and Kahlua. The mulled hot cider, available without booze, can also get a little kick of bourbon, dark rum, or Clear Creek apple brandy.

The seasonal warm cocktail pop-up from Imperial Bottle Shop specializes in inventive takes on glühwein and glühbier, two German mulled drinks made with wine and beer, respectively. In the bar’s covered, fireside outdoor seating, bundled-up Portlanders sip Bold Leaf pinot noir mulled with baking spices like cinnamon, clove, and anise, as well as Crux’s Freakcake Sour brought to a simmer with nutmeg, ginger, and cinnamon. The bar even turns Deschutes’s Abyss imperial stout into a peppermint cocoa, by steeping the dark beer with Ghirardelli and candy canes.

Nella Buffmire at Montavilla’s Vintage Cocktail Lounge describes the Tactile Turtleneck as a rendition of a hot toddy with “more funk than a ‘70s disco band.” It features a rum paired with spicy and herbal Averna Amaro, with an acidic hit of lemon and the sweetness of honey, vanilla, demerara, and cinnamon tinctures. Visitors can also customize Vintage’s hot butter base with a liquor of their choice. The batter embraces the “beverage-as-a-dessert” motto, incorporating Tahitian gelato with minty Fernet and earthy Cachaça.