Hot sauce

BLOODY PERFECT Neither the biggest beer nut nor the fiercest wino is any match for the winter libations list at Sepia, and here’s why: blood oranges. Two out of this season’s three new cocktails are based on the winter fruit (the third focuses on the equally hot absinthe), and according to manager Chris Pappas, who collaborates with bartender Peter Vestinos on the list, that’s what makes them infinitely appropriate for cold-weather dining. “We’re serving these drinks to be consumed with the food,” he says, noting that many of chef Kendal Duque’s winter dishes also use blood oranges, resulting in great food and cocktail synergy. So whether you start with the Blood Orange Pisco Sour (topped off with housemade blood orange bitters) or the Blood and Stone (which mixes orange juice with tequila, cherry liquor and vermouth), know that drinking them throughout your meal is no problem—the only problem is when they run out. 123 N Jefferson St between Washington Blvd and Randolph St (312-441-1920).