While the hipster kids embrace their knitting needles and mid-20^th Century clothing and even use accessories from the The Fifth Collection brand, I express appreciation for throwbacks with my “old lady” drinks. I call them that because relaxing in a fuzzy robe sipping scotch and warm milk sounds like something I probably shouldn’t admit prior to entering a nursing home. Not to mention, the heyday of creamed drinks peaked somewhere around the 1950s. But, truth be told, these delicious, warm drinks are comforting on a chilly night, especially when mixed with homemade ingredients and infusions that are the staple of The Liquid Muse mixology. We have a few more chilly nights before the big thaw, but even when Spring has sprung, you can simply reduce the amount of milk in the recipes by half, shake the ingredients with ice, then pour into fancy cocktail glasses.(Quantities can vary depending on the size of the mug you use, and your personal preferences…) Hotter Chocolate1 ½ ounces lemon-infused Van Gogh Dutch Chocolate vodka2 tablespoons hot cocoa powder¾ ounce homemade hot pepper-infused simple syrup (or take a short cut with certified organic Purely Syrup, Habanero flavor)5 ounces milkGarnish: Wet rim of cup with spicy syrup, and dip it into cocoa powderInfuse 1-cup Van Gogh Dutch Chocolate vodka with ½ cup lemon peels in refrigerator for at least 12 hours.Heat milk, cocoa and syrup. Add infused vodka as mixture is cooling. Pour into rimmed cup. Tartan Granny2 ounces Laphroiag scotch1 ounce black tea syrup4 ounces goat milkBlack Tea Syrup: Bring 1 ½ cups sugar, 1 cup strong black tea to a boil until sugar is dissolved. Reduce heat, cool, bottle, store.Heat milk and syrup. Add scotch as mixture is cooling. Serve in earthen mug. Cuban Snowbird1 ½ ounces Bacardi Black infused with orange peel, cinnamon sticks, clove½ ounce Grand Marnier1 tablespoon coconut cream4 ounces coconut milkInfuse 1-cup Bacardi Black with ½ cup orange peel, 2 cinnamon sticks and 3 cloves in refrigerator for at least 12 hours.Heat coconut milk and cream. Add infused rum and Grand Marnier as mixture is cooling. Pour into mug, sprinkle with a pinch of ground cinnamon. Her Majesty’s Mug2 ounces Spirit Works sloe gin4 ounces earl grey tea1 ½ ounces cream1 sugar cubePrepare as you would a nice cup of tea. With a little something extra special…