By Robbie Sipes, December 2008
The holidays don’t have to be the holly-daze. Even though plenty of folks are coming in and out of the house, sometimes unexpectedly, it doesn’t mean that it has to be stressful. These winter celebrations mean a busy time of year for so many people. It is a jam-packed month, filled with parties and events that bring the spirit of the season out in everyone, Bah Humbug! Well, if that’s your spirit too, then grab the Spirits! Having a few special libations will make any drop-by or planned get-together an event to remember, or forget.
As a part of the merriment, here are some wonderful drinks to serve that fit the holiday theme perfectly. Traditional holiday drinks are a great place to start, but don’t stop there; beyond the Christmas classics, these drinks make great additions to any party or casual winter gathering. Happy Holidays!
Rudolph’s Red Nose
Fill a shot glass with spiced rum and cinnamon schnapps. Drop it into a frozen mug 2/3 full of Dr. Pepper. Do you wonder how Santa does it all in just one night? This drink will keep you flying over rooftops all night long.
Red, Gold and Green
In a tall glass, add 1 shot melon liqueur and top with crushed ice (or freshly fallen snow). Add 1 shot Galliano, then carefully fill with lemonade. With a splash of Grenadine atop, serve with the red, gold and green still floating in their layers.
Naughty Elf
Muddle a few slices of ginger root with a dash of cinnamon and a pinch of cloves. Add 2 shots of sambuca and 1 shot each of cinnamon schnapps and apple brandy. If you don’t feel so naughty, add a few shots of apple cider. Shake it all on ice. Strain and serve with an apple slice floating in a martini glass.
The Very Best Champagne Punch
For a dozen servings, stir together 2 cups orange liqueur, 2 cups pomegranate juice, 1 cup fresh lime juice and 1/2 cup warm honey. Cover and chill this fine concoction. A flute with a few pomegranate seeds or a wedge of lime would love to be full of half juice and half bubbly. Choose a not-too-sweet sparkler like Spanish cava or a well-priced domestic Brut. If you choose only sweet fizz, cut back on the honey a bit.

I’ll be the first to admit that I look more like Kris Kringle every year. I may even dress as Alfred Hitchcock for Halloween next year, or maybe just a bowl full of jelly. So, I don’t really need too much more warming, my belly’s got the internal combustion thing going on and we are here in the Sub-tropics after all. However, I’ve gotta give credit where credit is due; so I will not forgo the wonders of eggnog and mulled cider, the harbingers of warm Yule Tidings.
This recipe is so easy and completely perfect and satisfying. Just a bit of effort makes such a huge difference; this is whopping tons better than anything I can buy at the market!
Our Favorite Eggnog
Combine 3 beaten eggs, 1/2 cup sugar, a tablespoon of good vanilla, a vigorous grating of fresh nutmeg and 3 cups of milk. Heat gently in a double boiler until the mixture coats the back of a spoon. Serve hot or well chilled.
Now, the Great Nog Debate.  What to put in? I am a huge advocate of all brown booze — whiskey, rum, brandy, bourbon, coffee or chocolate liqueurs. Even the Grinch likes SoCo. A glug from almost any flask will do in a mistletoe pinch.

Drinkers Beware! This is another situation where gin and tequila are not on your side. They rarely are.
I never thought I’d love this recipe as much as I do, it was the last combination I would have thought of, but it reminds me of Nanny’s coconut cream cake. I’ve tried replacing a third of the milk in the Nog recipe with coconut milk with great success.
Coconutty Christmas
Pour 2 shots of coconut rum and 1 shot of coffee liqueur into a mug full of Our Favorite Eggnog. Add a flourish of grated nutmeg, whipped cream and the nightcap is complete!

Nothing smells better than a big pot of mulled wine or cider steeping on the stove top during a cold winter afternoon. Take advantage of homegrown citrus to make an old standby into a local favorite.
Potable Potpourri
Break a few cinnamon sticks into pieces. Combine with a few tablespoons of cloves. Use the spices to pierce the skins of an assortment of fruits — clementines, oranges, meyer lemon and quince are all available from regional farmers — and steep in a huge vat full of honey-sweetened red wine or apple cider. Slow cookers work great for this, but any big kettle will do. Add a few slices of ginger, some allspice berries and watch it burble on the stovetop and smell the bouquet of Solstice. When no one is watching, add a snootful of brandy to your mug and dream of sugarplum faeries!

Blessed Saturnalia! Cheers!