It’s been a long time coming, but the cold snap has finally kicked in across Brisbane. As hems drop and sleeves lengthen, we’ve been turning our lusty eyes from the ice-cold beers of summer to the belly warming beverages of winter. The city plays host to a growing network of fine drinking establishments, but in an effort to save your liver and feet the trouble, we’ve done the rounds and assembled some of the best winter pick-me-ups in our fair city.

The End’s cosy slip of a space on Vulture Street has just started pouring some fine winter tipples as part of its entirely new drinks menu. The 20-strong list boasts plenty of winter warmers, including a hot buttered rum, campfire hot toddy, Mexican spiced hot chocolate and mulled wine blend of shiraz, brandy, triple sec and house spices. Around the corner in West End, The Bearded Lady is not only luring the punters in from the cold with its new pinball machine, but also cocktails such as the Black Treacle of dark spiced rum with Whisky Barrel-Aged Bitters, blackcurrant and apple juice, sugar, cinnamon and citrus.

Warm the throat with a tot of whisky at Cobbler, which recently introduced a new page to its Obscure Classics cocktail menu. Savour the Jack Rose concoction of apple brandy, fresh lime juice and pomegranate grenadine, or the Prince of Wales featuring double rye whisky, maraschino liqueur, fresh pineapple, sugar, Angostura Bitters and sparkling wine. Fellow West Ender Lychee Lounge launched its new cocktail menu last week, including treats like the Miss Honey Rye with Wild Turkey, grapefruit, cranberry and honey, and the Bourbon Baby of whisky with apricot, mint, sweetened ginger, lime and bitters.

The kind-hearted crew behind Hoo Ha Bar helped ease locals back into work after the long weekend with the timely launch of an entirely new winter cocktail menu. The Danny offers a decadent twist on the traditional boilermaker, with a nip of Scotch whisky, Mornington Peninsula Brown Ale, spiced orange syrup and Whisky Barrel-Aged Bitters, with the remainder of the Mornington Brown bottle served as a welcome chaser. New South Bank venue Cowch is serving up toasted marshmallows alongside Baileys-infused chocolate shots, plus traditional Irish coffees and spiced manhattans. Nearby neighbour Denim Co. is keeping the designated drivers happy with rich Italian hot chocolates infused with peanut butter.

City workers can wind down after a long day at work in the cosy confines of The Gresham Bar, which is set to launch a tempting new cocktail next week. Warm up with the Spiced Stoneface spiced bourbon and cider mull comprising house-made spiced bourbon, cider, apple, ginger, spices and bitters.

Meanwhile, Fortitude Valley favourite Laruche is offering a new winter cocktail special The Blazing Fondue, which is a warming blend of Ron Zacapa, V.S.O.P. Martell Cognac, Mandarine Napoleon, cinnamon and caramelised fig syrup, Aztec chocolate bitters, orange and star anise. Further down Ann Street, Fourth Wall’s Hendrick’s hot gin punches and house mulled wine blends are sure to do the trick, or take your pick of spirit and the bar staff will whip up a Winter Warming Blazer just for you.

New Farm’s Bitter Suite has once again pulled out its seasonal winter offerings of mulled wine and hot buttered rum, but this year the talented mob has taken things up a notch. The Drunken Sailor sees spiced cider teamed with Sailor Jerry spiced rum, while the Warm Apple Pie cocktail tops hot cider with thick, cold whipped cream and gooey caramel. Non-drinkers are also taken care of, with a decadent hot chocolate featuring Reese’s peanut butter topping and whipped cream.

Across town, cosy suburban hideaway Junk Bar is treating regulars in the know to its famous chilli chocolate martini. While the staff are adamant that the recipe remains top secret, they will reveal that the process involves melting down a pot of dark chocolate with local chillies, then adding a combination of liqueurs. The bar will also be launching its new winter cocktail menu at its upcoming fourth birthday weekend, held over Friday June 20 and Saturday June 21.

Meanwhile, in Woolloongabba, cocktail heaven Canvas softly launched its new cocktail offerings over the June long weekend. Ten delicious new options have hit the list, including a hot chocolate spiked with Singleton Scotch, a Professor Geraldo cocktail featuring Pampero Especiale rum, Talisker 10-year-old Scotch, sweet vermouth, lemon juice, spiced syrup, thyme and cinnamon sugar, and the Le Guevara of Havana 7 rum, Dom Benedictine, cinnamon syrup and espresso. An open-air cinema is also in the works for Canvas, so stay tuned to the bar’s Facebook page for updates. Across the road, The Crosstown Eating House is warming up the winter punters with The Black Demure concoction of bourbon, black currant liqueur, Cointreau and fresh lemon juice.