As the fog of New Year’s revelry subsided, we asked some of our writers to share their top drinking experiences of the past year. Here are their picks:

The Four Horsemen (Brooklyn, New York)
I was torn whether to put this one in the Year in Eating or Drinking category because I like doing both of those things here at the “James Murphy natural-wine bar” on Grand Street in Williamsburg, Brooklyn. Murphy is the formerly former, now current, frontman of LCD Soundsystem, and started this wonderful little spot with his wife, Christina Topsøe. I like that brown bread basket and rich butter. A lot. But mostly I like drinking the wine there, because I’ve had some remarkably good bottles of wine — mostly from France, with a sizable selection of Italian and New World varietals as well — that were mostly under $50, which makes it easy to order a few more with friends. The staff members are not dicks! Just the opposite, and will make buying that extra bottle easier than it should be. 295 Grand St., Brooklyn, NY 11211; 718-599-4900;
Matt Rodbard

Nandini Khaund heads up the cocktail program at Cindy’s Rooftop in the Chicago Athletic Association Hotel. (Photo: Cindy’s Rooftop/Facebook.)

Cindy’s (Chicago, Illinois)
Bright, breezy and boasting an original Andy Warhol portrait of philanthropist Cindy Pritzker, this rooftop destination is meant to be the feminine counterpart to the rest of the hotel, which was formerly a men’s-only social club. As such, we’re happy to see a woman manning the cocktail list. Nandini Khaund cut her teeth at Chicago’s award-winning Violet Hour, and here she takes an “apothecary-inspired approach” to her drinks list. We didn’t really know what that meant, either, but then I tried one: the inimitable We’ll Always Have Paris, a creamy coupe of Beefeater gin, pistachio milk, strawberry, cardamom and Cocchi Americano. Couple that with unparalleled views of Millennium Park and biweekly fireworks, and let the healing begin. 12 S. Michigan Ave., Chicago, IL 60603; 312-792-3502;
Nicole Schnitzler

Booker and Dax (New York, New York)
Let’s all admit it, okay? No one wants to talk cocktail science while perched on a bar stool. You just want a drink that tastes good and doesn’t make you feel as if you plunked down $15 for a glass of rail spirits and canned juice. Dave Arnold, president of the Museum of Food and Drink and general culinary genius, is the brains behind Booker and Dax. Arnold and his team have developed techniques and found tools that can caramelize sugars or clarify fruit juices. Which sounds cool and all if you happen to have a blog item to write, but doesn’t mean squat if the drink can’t measure up to the hype. Yet tucked behind the Momofuku Ssäm Bar, where owner David Chang is a fellow traveler in matters of food and science, Booker and Dax makes the finest, most refined cocktails you’re likely to find in the whole wide world of modern mixology. 207 Second Ave., New York, NY; 212-254-3500;
Tim Carman

Fernet Flight at Petruce et al (Philadelphia, Pennsylvania)
Desserts and cheese courses or a few fingers of scotch are all solid ways to end a meal, but they pale in comparison to a flight of six fernets. This short-lived flight was made up of the classics, Fernet Branca and Fernet Menta along with Luxardo and Lazzaroni out of Italy, Tempus Fugit Fernet del Frate Angelico out of Switzerland and Fernet-Vallet, a recipe from a Frenchman who emigrated to Mexico back in 1880. 1121 Walnut St., Philadelphia, PA 19107; 267-225-8232;
—Caroline Russock

Pearl & Ash in NYC earned the Wine Spectator “Grand Award” in 2015. (Photo: Pearl & Ash/Facebook.)

Oyster Happy Hour at Pearl and Ash (New York, New York)
Last year, Pearl and Ash, a chic but casual wine-centric spot on the Bowery in Lower Manhattan, launched an amazing happy-hour deal, which is also in effect on weekend afternoons: 15 percent off bottles of wine and $1 Blue Point oysters, when you sit at the bar or patio. This is a great deal and a perfect way to try one of the excellent selections from the restaurant’s award-winning wine list. I mean, patio + oysters + fantastic wine + discount. What more could you ask? 220 Bowery, New York NY 10012; 212-837-2370;
Rachel Signer

Pub Royale (Chicago, Illinois)
This newcomer to Chicago’s Wicker Park neighborhood focuses on Indian-British fare, a welcome culture break from the overflowing sports screens on West Division Street. Still, beer is a main draw: 24 different kinds on tap, with a heavy focus on cider. Beverage manager Michael McAvena has also drummed up a rotating list of Royale Cups, a version of Pimm’s Cups, including my favorite: the No. 1, a glassful of gin, cucumber and strawberry. A summer go-to, hands down, is the frozen mango lassi, a boozy and blended concoction of Bacardi 8, mango, yogurt and paprika. Watch out — they’ll get you. 2049 W. Division St., Chicago, IL 60622; 773-661-6874;
Nicole Schnitzler

Mother of Pearl (New York, New York)
When Mother of Pearl beverage manage Jane Danger created her tikified play on a Demerara Dry Float (with lemon, curacao and bourbon), she served it in vintage glassware she bought on the Internet. Called the Shark Eye, the drink exploded on the Internet (at least in terms of classic plays on Polynesian sippers exploding on the Internet). I’m here to say that it’s a very good drink, but the bar itself is even better. Restaurateur Ravi DeRossi (of Death & Co, Avant Garden and Bergen Hill) has a way with transforming spaces, and this one is a beauty — all airy and light and fun with pineapple candle holders. The drinks are tropical, mixed with passion fruit and bananas, though not classic tiki — Polynesian is more the vibe, and they are delicious. They almost smell better than they taste. Think about that! And order the adobo chicken spring rolls and pork belly sliders. We don’t need more pork belly in our lives, but these sliders are legit. 95 Ave. A, New York, NY 10009;
Matt Rodbard

Lavandula Collins, made with lavender reduction, citrus, Campari, Beefeater gin and sparkling wine. (Photo: Broken Shaker Chicago/Facebook.)

Broken Shaker (Chicago, Illinois)
We all know by now that drinking in hotels is the way to go, and we’re learning pretty quickly that it’s high time to start imbibing in hostels, too. That’s because folks like Gabriel Orta and Elad Zvi of Bar Lab have done a swell job in developing the drink programs of the Broken Shaker at the Freehand Chicago, both of which are Miami spin-offs that opened in the Windy City’s River North neighborhood last summer. The room is straight up fun, with a giant octopus mural on wallpaper of, not palm trees, but pine sprigs, showcasing the Miami-Chicago convergence. They’ve got it all, from a cocoa puff–infused old-fashioned to a spicy mustard pickle shrub margarita (aptly titled the Chicago Dog Margarita), but I was taken by the Gin & Tonic From the Market, a bright and fizzy dram of seasonal tonic and market fresh botanicals, built on Beefeater gin and Lillet. 19 E. Ohio St., Chicago, IL 60611;
Nicole Schnitzler

Nitecap (New York, New York)
I ended up here after dinner and a first round of drinks on my birthday, and I was not disappointed. The venue is run by Natasha David (Maison Premiere, Donna) and Death & Co. owners David Kaplan and Alex Day, so you know you’re getting what you pay for. Those investments range from bubbly libations to spirited sippers, and then there’s the shorty service, which gets you a pour of beer or wine and a bit of booze right alongside it. As if on-point drinks weren’t enough, the menu is full of fun mind benders (think crosswords, connect the dots and two images imploring guests to “spot the differences”), making it surefire, ice-breaking entertainment. 120 Rivington St., New York, NY 10002, 212-466-3361;
Nicole Schnitzler

Cocktails at the Pub (Pennsauken, New Jersey)
With two seemingly endless salad bars and caveman-sized cuts cooked over open flames, this classic South Jersey steakhouse is stuck in time in the best possible way. But before diving into a prime rib, it’s worth coming in a little early and grabbing a seat at the Tudor-style bar. Classic cocktails are served “one-and-a-half” style, meaning that your martini or old-fashioned comes with a shaker on the side filled with another pour. It’s kind of like those perfect diner milkshakes that come with the metal cup on the side, but this one is way better since it’s filled with gin. 7600 Kaighns Ave., Pennsauken, NJ, 08109; 856-665-6440;
—Caroline Russock