The name of this Japanese-influenced hot toddy is a play on "Dutch Courage," a 17th century nickname given to genever. This recipe, from Jim Meehan of PDT in New York, calls for a high-quality Okan sake that tastes best when warmed. Combined with the other aromatic ingredients, it's exactly the kind of cocktail you'll want to drink on a cold winter evening. - Maryse Chevriere
6 ounces Kamoizumi "Shusen" sake
1 ounce Bols Genever
1/2 ounce yellow chartreuse
1/4 ounce honey syrup (1 part honey, 1 part water)
1/4 ounce ginger liqueur, preferably Domaine de Canton
Heat the sake in a bain-marie, making sure not to let it boil.
Combine the warmed sake with the rest of the ingredients in a heat-proof mug.
Garnish with a lemon wheel spiked with six cloves.