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.

Sweet, aromatic, and bubblegum pink, this playful cocktail is the utter definition of fun.

With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.