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" \n    For a wintry night with friends, Cosmo asked five of the best bar chefs to mix up these mouthwatering drinks. Photos by Sven Lindbaek             Champagne Dream  1 oz. Pama (pomegranate liqueur) 1 oz. Cointreau 1 oz. fresh orange juice 3 oz. champagne or sparkling wine    Shake the first three ingredients with ice. Gently stir in the champagne. Strain into a flute and garnish with orange zest.   Dale DeGroff, author of The Craft of the Cocktail                    Apple Crisp      4 oz. applejack 4 oz. fresh lemon juice 1 oz. Cointreau or triple sec    Fill a cocktail shaker with ice. Add the ingredients and shake vigorously. Pour into a tall glass with ice and garnish with a speared halved crab apple.    Laurence Kretchmer, Bar Americain, in New York                    Espresso Martini      Shot of espresso 1/2 oz. Three Olives Chocolate Vodka 1/2 oz. Godiva dark chocolate liqueur 1/4 oz. Amaretto 1/4 oz. Kahl\u00FAa Baileys to top off    Shake ingredients with ice. Rim the glass with shaved chocolate. Strain cocktail and top with Baileys, whipped cream and cocoa.    David Feuer, Deco, in Houston                     Orange Sage      1 1/2 oz. Tanqueray No. Ten Gin 3 fresh sage leaves, torn 1 1/2 oz. lime sour (To make: Combine equal parts fresh lime juice and sweet and sour mix.) 1/2 oz. Aliz\u00E9 Gold Passion   Shake all ingredients with ice then strain into a tumbler. Garnish with a fresh sage leaf.    Don Adams, Palomino, in Seattle                     Snow Cosmo    3 oz. Smirnoff Citrus Twist vodka 2 oz. Cointreau or Patr\u00F3n Citr\u00F3nge 1 oz. white cranberry juice Squeeze of lime    Add all the ingredients in a cocktail shaker with ice and shake. Then strain into a stemmed glass and garnish with skewered cranberries.    Jessamyn Gangi, Sonsie, in Boston           "^^<http://www.w3.org/2001/XMLSchema#string>
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