Cocktail

A simple drink for any kind of celebration.

A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.

The French often serve flavored wine as an aperitif. This one has a base of red wine infused with orange, lemon, vanilla and cloves; it is later mixed with raspberry brandy and sugar. The drink is best at cool room temperature, accompanied by nibbles such as olives, almonds and crudités. It also makes an excellent Christmas present—just double or triple the recipe, and pour the drink into pretty bottles. Be sure to begin the "winemaking" process at least three weeks before you plan to have the wine or give it as a gift.

Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.

Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.

One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.

The beergarita perfectly encapsulates laid-back summer sipping in a single pitcher, combining the familiarity of a margarita with the effervescence of beer.