On my FineCooking.com cocktail blog, I've listed two wintry cocktails over the last two weeks. The first was created by Willie Shine for 1534. It's a simple cognac-based tropical style drink using Disarrono where orgeat might normally go.
That recipe is here.
The second one is from David Delaney Jr. of Worcester, Massachusetts. It was a finalist in this year's Angostura cocktail challenge, and contains a bunch of things that seem like it would taste like pie: cherry, cinnamon, allspice, apple, and maple syrup.
On Second Thought
By David Delaney Jr. of Still & Stir
1.5 fl. oz. Laird's Applejack
.5 fl. oz. Benedictine Liqueur
.5 fl. oz. Cherry Heering Liqueur
.5 fl. oz. Grade "A" Maple Syrup
.75 fl. oz. Fresh Lemon Juice
5 dashes Angostura Aromatic Bitters
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a dehydrated, cinnamon-dusted lemon wheel.
The full post for that drink, including the explanation of the name, is here.