This season’s flurry of holiday parties means we’ve imbibed enough eggnog, hot toddies, wine spritzers, flavored coee and spiked hot chocolate. Now that New Year’s Eve is fast approaching, it’s time to turn our attention to a more grown-up beverage: The cocktail. There’s renewed interest in reviving classic cocktails like The Sidecar, Manhattan and Tom Collins, and cocktail parties are all the rage again, too, thanks to television shows like “Mad Men.” New Year Eve seems like the perfect opportunity celebrate the spirit of the holidays by whipping up one of these new inventions by professional mixologists from around the country. We’ve also gone a little nostalgic, adding a recipe for an Old-Fashioned. Bad Santa You’re Nerdy Hot Serves 1 Serves 1 ■ 4 to 5 ounces eggnog ■ 1½ to 2 ounces Fireball Cinnamon Whiskey ■ 4 to 5 ounces hot chocolate ■ Whipped cream ■ 1 ounce UV Whipped Cream Flavored Vodka ■ Ground cinnamon ■ ½ ounce Goldschlager ■ Ground cinnamon Steam eggnog, rim a standard Irish Coffee glass with a mix ■ Chocolate sprinkles of cinnamon and sugar. Add Fireball Whiskey to the glass and add the steamed eggnog and froth to the glass and top with Rim a standard Irish Coffee glass with sugar. whipped cream then dust with more cinnamon. Steam your favorite hot chocolate. Add Goldschlager and UV Whipped Cream Vodka to the glass and top with the steamed hot chocolate. Add whipped cream and dust it with cinnamon and chocolate sprinkles. Season’s Greetings Serves 1 ■ 4 to 5 ounces eggnog ■ 1 ounce Meukow Vanilla Cognac ■ ½ ounce Belle de Brilliet Pear Cognac Honeyed Cranberry Tart ■ Whipped craem Serves 1 ■ Orange zest ■ Fresh orange wedge How to infuse vodka: Finely ■ Ground nutmeg ■ ¼ ounce honey grate 1 teaspoon of fresh Rim a standard Irish Coffee glass with sugar. ■ Cinnamon ginger and add to one 750 Steam the eggnog. Add Meukow Vanilla cognac ■ Sugar milliliter bottle of unflavored ■ 1½ ounces Prichard’s cranberry rum vodka. Allow to infuse and Belle de Brilliet Pear Cognac to the glass and overnight. top with the steamed eggnog. Top with whipped ■ ½ ounce ginger-infused vodka (see note) cream and garnish with orange zest and ■ ½ ounce apple cider fresh nutmeg. Muddle one orange wedge with honey (from Lexington) and a pinch of cinnamon and sugar. Add Prichard’s cranberry rum, ginger vodka and apple cider and shake. Pour over fresh ice into a rocks glass and garnish with frozen cranberries and an orange twist. Nick’s Old-Fashioned Serves 1 and along rim. Reserve zest. ■ 2- to 3-inch strip orange zest Place sugar in bottom of ■ 1 teaspoon raw sugar tumbler; add both bitters. Pour ■ 3 drops orange bitters club soda over sugar to dissolve ■ 1 drop Agostura bitters crystals. Muddle until melted. ■ 1 tablespoon club soda Add bourbon; mix. When ■ 2 ounces bourbon or rye smooth, add ice. Slide reserved ■ 1 big or 4 normal ice cubes orange zest into side of glass Twist orange zest to release between ice and glass. Serve oils; rub along inside of tumbler immediately Turkey Dickel Serves 1 ■ 1 ounce George Dickel No 12 (white label) ■ 1 splash maple syrup Recipes provided by ■ 3 dashes bitters Courier Wire Services ■ 2 ounces hard cider ■ Orange twist, optional ■ Candied cranberry, optional Combine all ingredients, except hard cider, and shake with ice cubes. Fine-strain into a chilled flute, top with hard cider and garnish with orange peel and candied cranberry.

Illustration by DAVID HEMENWAY / Courier Graphic Artist and SHUTTERSTOCK IMAGES