Remember that ice block trick from earlier? This is where you'll want to use it. Blood orange is a seasonal citrus update that "adds tart berrylike notes, and the whole is rounded out by the perfume of almond liquor," says food stylist and author Maria del Mar Sacasa. The bourbon gives it a smokiness that is unexpected in a champagne-based punch, making it perfect for serving in cooler weather.

Bloody Good Punch
Serves 24
Ingredients:
4 cups bourbon
1 ½ cups Blood Orange Sour Mix (recipe below)
1 cup amaretto or other almond-flavored liqueur
2 (750-ml) bottles champagne, chilled
Ice mold

Stir bourbon, sour mix, and amaretto together in a punch or other serving bowl. When ready to serve, stir in champagne and slide in ice mold. Serve.

Blood Orange Sour Mix
Ingredients:
1 cup granulated sugar
2 tablespoons finely grated lemon zest
2 tablespoons finely grated lime zest
1 cup water
1 cup fresh lemon juice (from about 6 lemons), strained
1 cup fresh lime juice (from about 10 limes), strained

Pulse sugar and zests in a food processor until sugar is damp and no zest strands remain. (Alternately, rub zest into sugar with fingertips.) Combine sugar and water in a small saucepan and cook over medium heat, stirring, until sugar is completely dissolved. Let syrup cool to room temperature and then stir in lemon and lime juices. Refrigerate for up to one month in an airtight container.

Excerpted with permission from "Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks"
By Maria del Mar Sacasa
Quirk Books, $22.95, www.quirkbooks.com
Photo Credit: Photography by Tara Striano

Need to impress those friends you haven't seen in forever but always seem to pop up around the holidays? This oh-so-festive bright red cocktail should do the trick. The rhubarb syrup keeps the drink tart and crisp, while the pomegranate seeds float around the glass as you sip. The whisky imparts a smoky flavor that rounds out the drink. "By the end of the sip," says Jeremy LeBlanc, author of The Best Craft Cocktails, "note how the pomegranate seeds have taken on a smokier flavor."

La Mariquita
Yields One Cocktail
Ingredients:
Ice
1 ½ oz whiskey
$#189; oz red cranberry juice
1 tsp homemade rhubarb syrup (recipe below, or your can buy it canned)
2 tsp pomegranate seeds

In a bar tin, combine 20 pieces of ice, whiskey, juice, and syrup. Shake vigorously for a count of 15, strain and pour into a cocktail glass. In your glass, add seeds and stir for 10 revolutions. Serve and suggest guest notes flavors at the first and last sip.

Rhubarb Syrup
2-3 small stalks of chopped rhubarb
1 cup cane sugar
2 cups water
¼ tsp cinnamon
¼ tsp nutmeg
½ vanilla bean pod

Combine ingredients in a small pot. Bring to a boil, and then reduce hear to a simmer. Simmer 5-7 minutes then let cool completely. Strain ingredients.

Excerpted with permission from "The Best Craft Cocktails & Bartending with Flair"
By Jeremy LeBlanc and Christine Dionese
Page Street Publishing Co., $19.99, www.pagestreetpublishing.com
Photo Credit: Photography by Sean Cassidy

We know we promised that there would be no cooking, but this recipe is as easy as boiling water (you can do that much, right?). According to del Mar Sacasa, the Nutella melts effortlessly into the milk -- and if we have the culinary ability to make this, we're sure you do as well. The nutty flavor is enhanced with hazelnut liqueur and a garnish of toasted coconut, while the salt and espresso add sophistication (and keep it from being too tooth-achingly sweet).

Nutella Melt
Yields One Cocktail
Ingredients:
4 cups whole milk
¼ cup Nutella
Pinch salt
6 ounces hazelnut liqueur, such as Frangelico
1 cup heavy cream, chilled
¼ cup confectioners' sugar
2 teaspoons instant espresso powder
¼ cup toasted hazelnuts, chopped, for garnish
Toasted coconut flakes, for garnish

Bring milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip up the cream.

Using an electric mixer, beat cream, confectioners' sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternately, beat by hand using a large wire whisk). Ladle drink into warm cups and top with whipped cream. Sprinkle with hazelnuts and coconut.

Excerpted with permission from "Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks"
By Maria del Mar Sacasa
Quirk Books, $22.95, www.quirkbooks.com
Photo Credit: Photography by Tara Striano

If you've got friends who are trying to stay healthy throughout the holidays (more power to them!), figuring out what to serve can be a nightmare. Whip up this pumpkin pie-inspired cocktail, and there will be no complaints from health nuts or those who love to indulge. Kelly Milton, creator of the blog Paleo Girl's Kitchen, recommends using potato vodka because it isn't made from grains and contains no added refined sugar -- a good option for those who are living the gluten-free or low-carb lifestyles.

Pumpkin Pie Martini
Serves 4
Ingredients:
6 ounces potato vodka
2 cups canned coconut milk (try to find one with no added ingredients)
1/3 cup canned unsweetened pumpkin
1/3 cup honey
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup ice cubes

In a blender, add the vodka, coconut milk, pumpkin, honey, vanilla extract, pumpkin pie spice, and ice cubes. Blend the mixture on high until smooth, and pour into glasses.

Excerpted with permission from "Paleo Happy Hour: Appetizers, Small Plates & Drinks"
By Kelly Milton
Victory Belt Publishing Inc., $29.95, www.victorybelt.com
Photography: Photos by Brent Holland

If your only experience with eggnog is the store-bought stuff, take the classic winter beverage to a whole new level with this homemade version. Eggnog and its predecessors (betcha didn't know that versions of eggnog have been around since the middle ages) were an essential winter libation because, as mixologist Tristan Stephenson, author of The Curious Bartender, explains, "alcohol warms the blood, sugar provides energy, eggs supply protein and the fat from the milk and cream gives the drinker the necessary 'layers' to survive the winter season." These days, we can't really claim the custardy drink is essential for survival -- but it certainly makes decking the halls more fun.

Eggnog
Serves 1
Ingredients:

2 eggs, separated
2 ½ oz. sugar
5 oz. Hennessy Fine de Cognac
3 ½ oz. whole milk
2 oz. double/heavy cream
Grated nutmeg, to garnish

Begin by whisking the egg whites to soft peaks in a heatproof bowl and with and electric hand mixer, or in a stand mixer.

Bring half a saucepan of water up to the boil and place a stainless steel bowl on top. (Make sure the bowl doesn't touch the water -- it needs to be warmed by the steam only). Add the egg yolks and sugar to the bowl and give them a good whisk until the sugar is dissolved.

Add the cognac and begin to whisk -- it's really important that you don't allow the liquid to boil, that is unless you like alcoholic scrambled eggs. Next, add the milk and cream and stir everything together. Check the temperature with a thermometer or probe, it should be around 140 degrees Fahrenheit.

Pour the warm mixture into the egg whites, whisking as you go. Pour into glass mugs and grate some nutmeg over the top to serve.

Excerpted with permission from "The Curious Bartender: The Artistry and Alchemy of Creating the Perfect Cocktail"
By Tristan Stephenson
Ryland Peters and Small, $24.95; www.rylandpeters.com
Photo credit: Photography by Kate Whitaker and Peter Cassidy