Put down that glass of merlot: If there were ever a time to throw caution and Atkins to the wind, it’s the holidays. These fab new cocktails will be the toast of any party. Take (at least) two and call us in the morning.

Ramos Flurry

Girl Scout Cookie at Asia De Cuba
1 oz. Skyy vodka
½ oz. Kahlua
½ oz. Creme de Menthe white
½ oz. Godiva White Chocolate Liqueur
Chocolate sauce
In a martini shaker filled with ice, combine all ingredients and shake. Pour into a highball glass and drizzle with chocolate sauce.

Single Malt Sangaree at PDT by Jim Meehan
1 oz. Dubonnet Rouge Aperitif Wine
2 oz. Cabernet Franc
1 oz. Oban 14-year (Highland Malt or Blend could be substituted)
¾ oz. Grand Marnier
1 bar spoon of demerara syrup or a teaspoon of Sugar in the Raw
Orange peel twist
1 6-inch cinnamon stick
Add everything to a crock pot and heat until it's just about to boil. (But don’t actually boil the mixture, or all the alcohol will evaporate.) Pour into a heat-proof mug and twist an orange over the surface before serving. Garnish with a fresh cinnamon stick.

Ramos Flurry, courtesy of Belvedere Vodka
2 oz Belvedere Pomerancza
½ oz. fresh lemon juice
1 egg white
Club soda
In a martini shaker filled with ice, combine all ingredients except club soda. Shake vigorously for about three minutes. Strain into a highball glass, top with a splash of soda, and watch it flurry.

The Rum Raisin at Center Cut
Raisins
Rum
3 oz. Leblon Cachaça
1 oz. maple syrup
juice of 2 limes
For garnish, soak raisins overnight (or longer) in rum. In a cocktail shaker, combine the cachaca, maple syrup, and lime juice, shake with ice and strain into a chilled martini glass. Spear several raisins on a bamboo cocktail pick and drop in glass.

Sugar Plum at Irving Mill by Erin Ward
1 oz. plum brandy (preferably Slivovitz from the Czech Republic)
½ oz. cognac
½ oz. lemon juice
½ oz. simple syrup
Long dash cassis
Chambord
Sugar
In a martini shaker filled with ice, combine all ingredients except the Chambord and sugar and shake well. Rim a martini glass with sugar then pour the mixture in. Sink a drop of Chambord at bottom. The color will be sort of pinky-brown, with a dark pink spot at the bottom from the Chambord

Hot Chili Mocha from Bobo
Large chunk of dark chocolate
Tiny pinch of cayenne pepper
1 oz. bourbon
½ oz. Grand Marnier
Milk
Put chocolate, cayenne, bourbon, and Grand Marnier in a pre-heated coffee cup. Top with very hot frothy milk and stir until chocolate dissolves. Garnish with grated chocolate

Gingerbread Cosmo from Summer Winter, Burlington, MA
1 c. sugar
2 tbsp. whole cloves
2 cinnamon sticks, cracked
1-inch piece fresh ginger, peeled and sliced
1 tsp. ground cinnamon
1 tbsp. ground nutmeg
2 oz. mandarin vodka
1 oz. Cointreau
Splash cranberry juice
Make the Winter Spice Syrup: Combine the first five ingredients with 1 c. water in a saucepan and cook on low heat until the sugar is melted. Cook on low for an additional 20 minutes. Remove from heat and let cool. Strain the syrup and for best results, allow to sit overnight.
Combine ¾ oz. Winter Spice Syrup and remaining ingredients in a martini shaker. Shake over ice and serve straight up in a martini glass garnished with a cinnamon stick.

Baltimore Eggnog at Grayz by Barry Johnson
1 egg
½ oz. simple syrup
1 oz. brandy
1 oz. rum
1 oz. Madeira
1 oz. whole milk
Grated nutmeg, to garnish
Combine all ingredients in a shaker and shake for one minute. Add ice to the shaker and shake vigorously for 2 minutes more. Strain into a highball glass without ice and garnish with grated nutmeg on top.

~Marcy Swingle