It’s that time of year, everybody. When the prairie wind whips in, what better to do than belly up to the bar and over-tip?

There’s no arguing with Mother Nature, and she wants you to keep a rosy outlook. In just such a spirit, this episode’s tour compiles cold-weather drink recipes from some of Decatur’s most familiar faces — the folks behind the blenders.

So drop by your favorite spot and order a round of cheer. Or mix up one of these seasonal concoctions at home if it’s too cold to step outside your door…

Jim Bolen — The Beach House
Bolen has disproved an old adage in conclusively demonstrating that you can come home again. After ten years slinging drinks in Chicago, he’s back behind the bar in his hometown. Decatur is happy to have him back if for no other reason than the recipe that follows. (Plus, he’s tall, courteous, and a gifted conversationalist.)

“Classic Brandy Alexander”
• 4 or 5 good scoops of vanilla ice cream
• 2 oz. Korbel or Paul Masson Brandy
• 2 oz. dark Creme de Cacao

Rodney Powell – Robbies
What better way to end the evening than with a warming bedtime drink? Powell recommends:

“The Robbies Nightcap”
• 1 ½ oz Stolichnaya vodka
• 1 oz. sweet and sour mix
• 1 oz. Chambord

Steve Garceau — Doherty’s
We continue in the same theme. “The beauty of this recipe is that you can make it as potent or as light as you like, and it still retains its original minty character,” says Garceau.

“Christmas Mint”
Combine, in a shaker half-filled with ice:
• 3/4 oz. Kahlua
• 1 ¼ oz. green Crème de Menthe
• 1 to 1 ½ oz. of half-and-half or eggnog (to taste)

Shake well and strain into frosted martini glass. Garnish with small candy cane and/or chocolate syrup. This can be served either on the rocks or up.

“The half-and-half lightens this up, and gives people a chance to pace themselves,” Garceau says. This can be an especially welcome trait at social events around Christmas or New Year’s.

Brad Cain — Bizou
“I find that people want a little more frou-frou at the holidays,” Cain observes. “(Customers) do more shots and request heavier things this time of year. They travel someplace, have a new drink, and then come home and ask for it.” He’s a rum and Coke guy himself, but likes to offer guests more festive snowy weather creations. No word on what Fred the Fighting Fish prefers, but we feel safe in presuming it’s not the:

“Flaming Lemon Drop”
• 1 oz. citrus vodka
• 1 oz. limoncello
• Splash of sweet and sour mix
• Splash of 7-Up or Sprite

On the rim of the glass, Brad perches a sugared lemon wedge splashed with 151 Rum and set on fire to carmelize the sugar. When the flames have subsided, the decoration serves as a “sweet lemonade chaser.” This is the most visually-stunning offering we’re presented. It also warms you up twice, though it seems like this one should have some kind of warning attached: Never prepare after consuming three or more previous alcoholic beverages. In fact, go take a nap. Alternatively, wear only flame-retardant Santa suit. On third-thought, this one might best be left to professionals.

Brad offers a second — and less complicated — alternative for more cautious souls:

“The Oatmeal Cookie”
• Equal parts cinnamon and butterscotch schnapps and Bailey’s Irish Cream

This can be delivered on the rocks, or shaken and served in a martini glass.