St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Frothy Hot Chocolate with Homemade Marshmallows

Nothing beats a warm mug of hot chocolate on a cold winter day. Check out the variations to create your own "ultimate" hot chcolate.Browse more hot chocolate recipes, including a white chocolate and a Mexican version, on our Drinks & Entertaining page.

• 3 cups whole milk
• 3 oz. bittersweet or semisweet chocolate, chopped into small bits (1/4-inch pieces are fine)
• Homemade Marshmallows

Bring the milk just to a boil. Put the chocolate in a blender and pour in the hot milk. Let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely, place a folded towel over the lid, and blend until completely mixed and frothy, about 30 seconds. (Alternatively, you can use a steamer to froth the milk. Add the chocolate, stirring until melted and well blended, and then steam the mixture again for a few seconds more.) Pour into two mugs and top each with a homemade marshmallow.

For unfrothy hot chocolate—Heat the milk in a saucepan until it just begins to boil. Remove the pan from the heat, add the chocolate, and stir or whisk until well blended. Pour into two mugs and top each with a homemade marshmallow.

Triple-Shot Eggnog

In this version of the holiday classic, three traditional spirits come together for a cocktail with a kick. Whisking frothy beaten egg whites into the eggnog base makes for a much lighter and less cloying drink than those found in containers at the supermarket.Browse our Drinks and Entertaining Guide for more classic cocktails.

• 3 large eggs, preferably pasteurized, separated
• 1/2 cup granulated sugar
• Kosher salt
• 1/2 cup dark rum
• 1/4 cup bourbon
• 2 Tbs. brandy
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp. freshly grated nutmeg, plus extra for garnish
• 1/2 tsp. pure vanilla extract

Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow. Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.

Before serving, whip the egg whites to stiff peaks with a hand-held electric mixer. Fold the whipped egg whites into the chilled yolk mixture. Serve immediately, sprinkled with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.

Note: The risk of salmonella infection from consuming raw eggs is very low—only about 1 in 20,000 is contaminated—but you can eliminate the risk entirely by using pasteurized eggs.

Sparkling Pomegranate Cocktail

As with any Champagne cocktail, for this recipe you want a moderately priced sparkling wine that tastes good enough to sip on its own, but that you'll feel all right about mixing. There are plenty of good choices, including Spanish cavas, Italian proseccos and some American sparklers. Steer clear of anything over $16 and save the true Champagne and good sparkling wines for sipping on their own: Their nuances get lost once blended with mixers.Find this and other beverages in our Drinks and Entertaining Guide.

• 1/2 cup granulated sugar
• 1 cup plus 2 Tbs. unsweetened pure pomegranate juice (such as Pom brand), chilled
• 1 750ml bottle dry sparkling wine or Champagne, chilled

Make the sugar syrup

In a small saucepan, combine sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar is dissolved. Boil for 1 minute. Let cool and then refrigerate until ready to use. You'll have enough syrup for about 15 cocktails, making it easy to double the recipe.

Make the cocktail

In a small pitcher, stir together the pomegranate juice and 3 Tbs. of the sugar syrup (reserve remaining syrup for another use, or a second batch of cocktails). Fill six champagne flutes about one-third full with the pomegranate mixture. Top with the sparkling wine, dividing it evenly among the flutes. Serve immediately.

Bittersweet Hot Chocolate

I find most hot chocolate drinks much too sweet for my taste. I never add sugar when I make this. Instead, I pass a sugar bowl so that guests can add their own. This hot chocolate is too rich to be served in mugs; instead, serve it in small cups or demitasses. Choose your favorite nibbling bittersweet or semisweet chocolate for this recipe, as it’s one that will highlight and not obscure the chocolate’s distinct flavor nuances.Discover other cozy hot chocolate recipes on our Drinks page.

• 5 oz. bittersweet or semisweet chocolate, coarsely chopped (I love a 70% bittersweet, but milder chocolates also work well)
• Pinch salt
• 1 cup boiling water
• 1 cup whole milk
• Lightly sweetened whipped cream

In a medium saucepan, combine the chocolate, salt, and about 1/3 cup of the boiling water. Stir until the chocolate is completely melted and smooth. Add the rest of the water and heat, whisking constantly, until the mixture begins to simmer at the edges. Whisk in the milk and continue to cook until steaming hot, but keep the temperature well under a boil (ideally no more than 180°F) for the best taste and texture. Just before serving, whisk to a froth.  Serve in small cups.  Pass a sugar bowl and a small bowl of whipped cream for each person to serve himself.

Champagne Cosmo

Sip this festive sparkler—a Champagne twist on a Cosmopolitan—before dinner or while you enjoy the first course.Visit our Drinks & Entertaining page for more festive cocktail recipes like this one. 

• 1-1/2 cups cranberry juice cocktail, chilled
• 1/2 cup Grand Marnier
• 3 Tbs. fresh lime juice
• 8 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
• 2 bottles (750 ml) brut sparkling wine or Champagne, chilled

Combine the cranberry juice, Grand Marnier, and lime juice in a small pitcher and mix well. Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils, and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine). Serve immediately.

Hot Buttered Rum

Dark brown sugar and a dollop of whipped cream give this buttered rum a deep, rich flavor. The trick to this recipe is to use the best-quality rum you can find. The spiced butter is also delicious spread onto fresh, crusty bread.Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 3/4 cup lightly packed dark brown sugar
• 1/2 cup (8 Tbs.) unsalted butter, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground allspice
• 2-1/2 to 3 cups high-quality dark rum, preferably Gosling's
• Whipped heavy cream for garnish

In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.

Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum. Stir a generous tablespoon of the spiced butter into each mug until melted. Garnish with a small dollop of whipped cream.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Peach Melba Cocktail

Fruit lambic beers are tart Belgian brews fermented with wild yeasts and aged with crushed fruit or fruit juices. A mix of peach and raspberry lambics makes a drink that sounds like dessert but tastes like an apéritif.If you enjoyed this fruit-infused drink, be sure to try the others in our Drinks and Entertaining Guide. 

• 6 fl. oz. (3/4 cup) pêche (peach) lambic, such as Lindemans, chilled
• 2 fl. oz. (1/4 cup) framboise (raspberry) lambic, such as Lindemans, chilled
• 1 thin slice lemon

Combine the two beers in a chilled 9-oz. Champagne flute. Gently squeeze the lemon slice over the drink and then add the slice to the drink. Serve.

Meyer Lemon Drop Cocktails

This recipe can be easily doubled to make two cocktails at a time. If you can’t find Meyer lemons, use regular lemons, but you may need to add more simple syrup. For the perfect balance between simplicity and visual appeal, add a lemon twist.  Visit our Drinks page to see more lemony cocktails, as well as dozens of other drink recipes.

• 1 Tbs. superfine sugar
• 1/2 small Meyer Lemon; plus 1 lemon twist for garnish
• 4 crushed fresh mint leaves, preferably spearmint
• 2 fl. oz. (1/4 cup) Absolut Citron, chilled
• 2 fl. oz. (1/4 cup) fresh Meyer lemon juice
• 1 fl. oz. (2 Tbs.) simple syrup (to make your own, see below)

Pour the sugar into a small, wide dish. Wet the rim of a chilled martini glass with the lemon half. Dip the rim into the sugar, margarita-style. With a muddler or the bottom of a wooden spoon, crush the mint leaves in a chilled cocktail shaker. Add the Citron, lemon juice and syrup. Fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake for 7 to 10 seconds and then strain into the prepared glass. Garnish with the lemon twist.

Simple syrup: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Let cool completely before using. Makes 1-1/2 cups.

Triple-Shot Eggnog

In this version of the holiday classic, three traditional spirits come together for a cocktail with a kick. Whisking frothy beaten egg whites into the eggnog base makes for a much lighter and less cloying drink than those found in containers at the supermarket.Browse our Drinks and Entertaining Guide for more classic cocktails.

• 3 large eggs, preferably pasteurized, separated
• 1/2 cup granulated sugar
• Kosher salt
• 1/2 cup dark rum
• 1/4 cup bourbon
• 2 Tbs. brandy
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp. freshly grated nutmeg, plus extra for garnish
• 1/2 tsp. pure vanilla extract

Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow. Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.

Before serving, whip the egg whites to stiff peaks with a hand-held electric mixer. Fold the whipped egg whites into the chilled yolk mixture. Serve immediately, sprinkled with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.

Note: The risk of salmonella infection from consuming raw eggs is very low—only about 1 in 20,000 is contaminated—but you can eliminate the risk entirely by using pasteurized eggs.

Peach Melba Cocktail

Fruit lambic beers are tart Belgian brews fermented with wild yeasts and aged with crushed fruit or fruit juices. A mix of peach and raspberry lambics makes a drink that sounds like dessert but tastes like an apéritif.If you enjoyed this fruit-infused drink, be sure to try the others in our Drinks and Entertaining Guide. 

• 6 fl. oz. (3/4 cup) pêche (peach) lambic, such as Lindemans, chilled
• 2 fl. oz. (1/4 cup) framboise (raspberry) lambic, such as Lindemans, chilled
• 1 thin slice lemon

Combine the two beers in a chilled 9-oz. Champagne flute. Gently squeeze the lemon slice over the drink and then add the slice to the drink. Serve.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Rosemary’s Pink Diamond Fizz

A Diamond Fizz is a Gin Fizz made with Champagne instead of club soda. This drink is sweetened with rosemary-infused simple syrup.Browse our Drinks and Entertaining Guide for more classic cocktails.

• Five 6-inch sprigs fresh rosemary (from the tops if using large branches)
• 1 cup granulated sugar
• 1/2 cup Ruby Red grapefruit juice, preferably freshly squeezed
• 1/3 cup good-quality gin, such as Bombay, Tanqueray, or Beefeater
• About 1/4 cup dry sparkling wine, such as Champagne, California sparkling wine, cava, or Prosecco (or club soda)

Tip:

If you don’t have a cocktail shaker, use a glass jar with a lid.

Combine the rosemary and sugar with 1 cup water in a small saucepan. Bring to a boil, swirling occasionally to dissolve the sugar. Remove from the heat and let the rosemary infuse the sugar syrup for 10 minutes. Strain, discard the rosemary, and refrigerate until cold or up to 2 weeks. You’ll have enough syrup for many cocktails.

Fill a cocktail shaker half full of ice. Pour the grapefruit juice, gin, and 2 Tbs. of the rosemary syrup over the ice. Put the lid on the shaker and shake vigorously. Strain into two Champagne glasses and top each with a generous splash of sparkling wine (or club soda).

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Hot Buttered Rum

Dark brown sugar and a dollop of whipped cream give this buttered rum a deep, rich flavor. The trick to this recipe is to use the best-quality rum you can find. The spiced butter is also delicious spread onto fresh, crusty bread.Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 3/4 cup lightly packed dark brown sugar
• 1/2 cup (8 Tbs.) unsalted butter, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground allspice
• 2-1/2 to 3 cups high-quality dark rum, preferably Gosling's
• Whipped heavy cream for garnish

In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.

Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum. Stir a generous tablespoon of the spiced butter into each mug until melted. Garnish with a small dollop of whipped cream.

Pear Sidecar

Browse our Drinks and Entertaining Guide for more classic cocktails.

• 1/2 cup pear brandy (like Poire Williams)
• 1/4 cup triple sec (like Cointreau)
• 2 Tbs. fresh lime juice
• 2 thin strips lime zest

Combine the brandy, triple sec, and lime juice in a cocktail shaker and fill with ice. Shake well and strain into two chilled martini glasses. Twist the lime zest into spirals and drop one in each glass.

Orange-Scented Mulled Wine

This traditional cold-weather drink is just what its name implies (to mull means to warm and spice): wine, usually red, infused with sugar, citrus, and spices, served warm. A seasonal clementine adds a sweet fruit note.Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 10 cloves
• Three 3-inch cinnamon sticks
• 2 star anise
• 1 whole nutmeg, cracked with the side of a chef's knife into a few pieces
• 1 tsp. coriander seeds
• 1/2 tsp. whole black peppercorns
• Two 750-ml bottles or one 1.5-liter bottle medium- to full-bodied fruity red wine, such as Merlot, Shiraz, or Zinfandel
• 1 clementine or tangerine, washed and cut in half crosswise (seeded if necessary)
• 1/3 cup granulated sugar; more to taste
• 1/4 cup brandy
• 1 Tbs. Grand Marnier (optional
• 1/2 tsp. pure vanilla extract

Toast the cloves, cinnamon, star anise, nutmeg, coriander, and peppercorns in a medium (4-quart) saucepan over medium heat, stirring occasionally, until aromatic, 1 to 2 minutes. Transfer the spices to a 6x6-inch piece of cheesecloth and set the pan aside to cool slightly. Gather the corners of the cheesecloth and tie with butcher’s twine to make a sachet.

Put the wine, clementine, and sugar in the slightly cooled pan along with the sachet. Heat the wine mixture uncovered over low heat for 1 hour to infuse it with the spices. Do not let the mixture boil.

Using a pair of tongs, gently and carefully squeeze the juice from the clementine or tangerine into the wine mixture. Discard the juiced citrus halves and the sachet. Stir the brandy, Grand Marnier (if using), and vanilla into the wine and taste. Add more sugar if needed—use just enough to smooth out the flavors but not so much that it actually tastes sweet. Serve hot.

The Martinez, Stirred

The original Martinez (from which the dry martini likely evolved) called for Old Tom Gin and Boker’s Bitters, neither of which has been available in the United States for decades. In 2007, I created this adaptation.Browse our Drinks and Entertaining Guide for more classic cocktails.

• 1-1/2 fl. oz. (3 Tbs.) gin
• 1-1/2 fl. oz. (3 Tbs.) sweet vermouth
• 1/4 fl. oz. (1-1/2 tsp.) maraschino liqueur
• 2 dashes orange bitters
• Lemon twist, for garnish

Combine the gin, vermouth, maraschino liqueur, and orange bitters in a chilled mixing glass or cocktail shaker. Fill the glass almost to the top with ice. Hold the glass at the base with your index finger and thumb and insert a long spoon (such as an iced tea spoon) into the glass. Grip the spoon like a pencil and stir the drink for about10 seconds, pressing the back of the spoon against the glass as you rotate the spoon around the circumference of the glass. The idea is to stir quickly in a fluid motion that doesn’t agitate the liquid or create air bubbles. Strain the drink into a chilled martini glass or coupe, garnish with the lemon twist, and serve immediately.