When Snoddon’s predicting a snowday in Newfoundland, the only thing longer than the lineups at grocery stores, is the lineup at the liquor store. If we’re going to spend our snowdays buzzed, we might as well be seasonally appropriate about it.

Here are 3 ways to winterize classic cocktails, for a heartier punch and warmth in the cold darkness of winter.

The Cognac 75

If you know your way around a bar, you know a French 75 is gin + champagne + lemon juice + sugar. In France, you can just order “a 75,” and drop saying French 75. A barkeep named Harry MacElhone is credited with creating this drink around WWI, at “Harry’s New York Bar” in Paris. The name came from the kick of the drink, that was said to feel like being shot by a French 75 gun.

To winterize this classic, swap out your gin for Cognac. It’s a bigger, more velvety, and seasonally appropriate substitute for the brightness of gin.

• 2 shots of cognac
• 1 shot of lemon juice
• 1 shot of simple syrup (dissolve sugar in hot water)
• 2 splashes or some of champagne (or any sparkling white)

Shake the cognac, lemon juice, and simple syrup with ice, strain into a glass, add the sparkling wine, and garnish with a lemon twist.

The Aged Rum Daiquiri

A Daiquiri isn’t a specific drink, so much as a family of drinks born out of Cuba. The standard “Daiquiri” family of drinks loosely means white rum, citrus juice (traditionally lime), and simple syrup. It’s generally a summer drink, topped with an umbrella and everything.

To winterize this one, add some warmth and spice by substituting white rum for aged spiced rum. Blood oranges are in season now too, so, maybe a blood orange instead of a lime.

• 2 shots of aged rum
• 1 shot fresh lime or blood orange juice
• Almost a shot of simple syrup

Shake all includes over ice, strain. 

The Boulevardier

The Negroni is a bold Italian classic you’ll find on most bar menus. Though everyone balances it differently, and argues over which brands to use, in its simplest terms it is equal parts Gin, Red (sweet) Vermouth, and Campari, garnished with an orange twist.

The Boulevardier is a twist on the negroni. You swap out the brightness of gin for the burn and warmth of a whiskey (go for a rye, actually).

• 3 shots of Rye
• 1.5 shots of Campari
• 1.5 shots of sweet vermouth

Stir with ice, strain into a coupe glass, and garnish with an orange peel or twist.