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T he Guide EAT, DRINK, SHOP, AND UNWIND cocktail confections THE HAWTHORNE CREATES HOLIDAY COOKIES INSPIRED BY ITS TOP-SHELF LIBATIONS MENU. BY JANICE O'LEARY M acarons have grown into a trend to rival cupcakes, bar we know to indulge its clientele's sweet tooth with varieties inspired by cocktails. To honor the spirit of a mixology competition that sister restaurant Eastern that only spurred her on. She collaborated with Eastern Standard bar manager Kevin Standard was participating in, The Hawthorne's executive pastry chef, Lauren Kroesser, created a gin and tonic maca- ron. It wasn't a hit, but but The Hawthorne in Kenmore Square is the first Martin, and together they came up with a gin, St-Germain, and chocolate macaron that was a winner. For the holidays Kroesser has whipped up some special macaron recipes, including hot buttered rum; wassail; and peppermint julep with red and white swirl cookies. Each evening the bar offers three flavors for customers to try. The Hawthorne, 500A Commonwealth Ave., 617-532-9150; thehawthornebar.com BC BOSTONCOMMON-MAGAZINE.COM 143 THE VERY MONTH THIS BEST OF devour: desserts imbibe: wine bars acquire: stationery relax: pre-party primping PHOTOGRAPHY BY EKATERINA SMIRNOVA