• 1 part Hiram Walker Original Cinn Cinnamon Schnapps
• 1 part Hiram Walker Peppermint Schnapps 90 proof

Chill and serve up in a shot glass.

• 1 part Hiram Walker Original Cinn Cinnamon Schnapps
• 1 part Cranberry Juice
• 2 parts Ginger Ale

Build in a Collins glass over ice.

• 2 parts ABSOLUT Vodka
• 1 part Hiram Walker Peppermint Schnapps
• 1/2 part Hiram Walker White Creme de Cacao

Shake all ingredients and strain into a chilled cocktail glass. Garnish with a candy cane on the rim.

• 1 part Hiram Walker Hazelnut Liqueur
• 1/2 part Kahlua
• 4 parts Hot Coffee
• Splash of Cream

Combine ingredients and serve in a hot coffee mug, optional garnish with a chocolate stick.

• 1 part Hiram Walker Creme de Cassis
• 4 parts Perrier Jouet Champagne

Serve in a champagne flute. Garnish with a lemon twist if desired.

• 1 oz. Partida Resposado Tequila
• 3/4 oz. Baileys
• 1/2 oz. Butterscotch Schnapps
• 3/4 oz. Cream
• Splash of Cinnamon Schnapps

Combine all ingredients in a shaker and shake with ice. Strain into martini glass and garnish with a cinnamon stick.

• 3/4 oz. Godiva Liqueur
• 3/4 oz. Coconut Rum
• 1/2 oz. Butterscotch Schnapps
• 1/2 oz. Partida Anejo Tequila
• 1/4 oz. Frangelico
• 1/2 oz. Baileys
• 1/2 oz. Amaretto

Garnish rim of a martini glass with crushed cookie crumbs. Shake all ingredients in a shaker with ice and strain into martini glass.

• 3/4 oz. Partida Blanco Tequila
• 1 oz. Peppermint Schnapps
• 3/4 oz. Godiva Liqueur
• 1 1/2 oz. cream

Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.

• 1 oz. Coconut Milk
• 1 1/2 oz. Coconut Rum
• 1/4 oz. Licor 43
• 1/2 oz. Partida Blanco Tequila
• 1/2 oz. Frangelico

Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.

• 2 1/2 oz. Partida Resposado Tequila
• 1 tsp. Brown Sugar

Rim a cordial glass with brown sugar. Add tequila and brown sugar into a shaker with ice and hake ingredients well. Strain into glass.

• 2 oz. X-Rated Fusion Liqueur
• 1 1/2 oz. guava juice or nectar
• 1 oz. half and half
• 1/2 oz. freshly squeezed lemon juice

Vigorously shake all ingredients with ice. Strain into a chilled martini glass. Serve with a garnish of lemon zest or a mint candy cane on the rim of the glass.

• 2 parts X-Rated Fusion Liqueur
• 1 part SKYY Infusions Pineapple
• 2 parts brewed peach herbal tea
• 1/2 part freshly squeezed lime juice
• pinch of ground clove (approx 2 tsp. for 1 punch bowl)
• 1 part club soda (use lemon-lime soda for sweeter punch)

Pour all ingredients into a punch bowl just before guests are due to arrive. Float clove encrusted citrus wheels on the surface of the punch for decor and aroma. Ladle into ice-filled wine glasses when serving.

• 1 oz. X-Rated Fusion Liqueur
• 1/2 oz. orange liqueur
• 1-2 dashes orange bitters
• 4 oz. sparkling wine
• 1 tsp. grenadine

Rim a champagne flute with sugar by rubbing it with a cut lemon, then dipping it into white, granulated sugar. Set aside. Pour X-Rated Fusion Liqueur, orange liqueur and bitters into a mixing glass. Shake with ice. Gently strain into sugar-rimmed champagne flute. Top with chilled sparkling wine. Gently drizzle grenadine into the glass, allowing it to settle at the bottom to create a layered effect.

• 2 oz. Cockspur Fine Rum
• 1/2 oz. Trader Tiki Vanilla Syrup
• 1/2 oz. Trader Tiki Cinnamon Syrup
• 3 lime wedges
• Handful of mint leaves

Muddle the limes and the mint in the syrups. Add Cockspur and shake briefly with ice. Pour into rocks glass.

• 2 oz. Vermont White Vodka
• 1 oz. Eggnog
• 1/2 oz. Flaghill Sugar Maple Liqueur
• Mixture of cinnamon and nutmeg
• Pepperidge Farm Chocolate Hazelnut Piroutte

In a shaker with ice, combine Vermont White Vodka, eggnog and Sugar Maple Liqueur. Shake and strain into a chilled martini glass. Top with a little more cinnamon and nutmeg. Garnish with pirouette.

• 1 oz. Hornitos Anejo Tequila
• 1 tbsp. honey
• 1/4 lemon
• 1 cup hot water
• 1 black tea bag

Coat the bottom of a mug with the honey and then add the Hornitos Anejo Tequila and the lemon juice. Heat the cup of water and add the tea bag to make hot tea and pour the hot tea into the mug and stir.

• 1 1/2 part Hornitos Plata Tequila
• 2 part DeKuyper Creme de Cocoa White Cream
• 1 part half and half

Pour all ingredients into a shaker filled with ice. Shake. Pour into an iced filled glass.

• 1 1/2 parts Hornitos Anejo Tequila
• 2 slices fresh pear
• 1 wedge of fresh lemon
• 1 half moon slice of orange
• 1/2 part simple syrup
• 3 whole cloves

In a sturdy double Old Fashioned glass muddle the cloves. Add to the glass the orange, lemon, and pear and muddle with simple syrup. Fill glass with ice, add Hornitos and stir.

• 3/4 parts Hornitos Plata Tequila
• 3/4 parts DeKuyper Sour Apple Pucker
• 2 parts Fresh Lemon Sour
• 2 heaping bar spoons of cinnamon flavored apple sauce
• 1/2 parts Egg white (optional)

Shake all ingredients vigorously with ice and strain into a chilled cocktail glass. Garnish with a dash of ground cinnamon.

• 1 1/2 parts 42Below Manuka Honey
• 1/3 fresh pear in chunks
• Lengths of fresh ginger slivers
• 1 part fresh lime juice
• 1 parts simple syrup
• 2 parts soda water

Muddle ginger, pear and simple. Add other ingredients (except soda) and shake well with ice. Strain into an ice filled highball glass and top with soda. Garnish with a thin cross section of pear.

• 1 1/2 parts 42Below Manuka Honey
• 5 parts hot water
• 1 part fresh lemon juice
• 2 tsp. runny honey or Manuka honey
• 2 slices ginger root finely chopped

Fill a heatproof cup, mug or Coffee Glass with ginger, and muddle well with lemon juice and honey. Add a little hot water, stir well, and add 42BELOW Manuka Honey. Top with hot water, stir well again, and garnish with a dusting of freshly grated nutmeg.

• 1 1/2 parts 42Below Passionfruit
• 1 part Martini Rosso
• 1 part Cabernet Sauvignon
• 1 part unfiltered apple juice
• 1 part pomegranate juice
• 1 part brown sugar
• 2 parts apple cider

Build into a small punch bowl. Add slices of apples, pears and oranges. Place in fridge for an hour, add cider and place a large ice block in bowl and serve.

• 1 part Kahlua
• 1 part Kahlua Cream Liqueur
• 1/4 part Peppermint Schnapps

Shake with ice and strain into a martini glass. Garnish with a mint sprig or peppermint stick.

• 3 parts Absolut Citron
• 1 part Hiram Walker Triple Sec
• 2 parts White Cranberry Juice

Shake with ice and strain into a martini glass. Garnish with 3 whole cranberries and a mint leaf.

• 1 1/2 oz. Herradura Reposado
• 1 oz. Pear Puree
• 1/2 oz. Lemon Juice (fresh)
• 1 oz. Apple Juice
• 1/2 oz. Cinnamon Syrup

Combine all liquid ingredients into a Boston shaker filled with cubed ice. Shake vigorously and strain into a chilled martini glass filled with cubed ice. Garnish with a pear fan and lightly grate cinnamon over the glass.

• 1 1/2 oz. Herradura Anejo
• 2 dashes Old Fashioned Bitters
• 3/4 oz. Lemon Juice
• 1 oz. Pear Puree
• 1/2 oz. Spice Syrup
• 1/2 oz. Egg White
• 1 oz. Club Soda

Combine all liquid ingredients into a Boston shaker excluding the club soda. Shake vigorously and strain into and old fashioned glass filled with cubed ice. Drizzle club soda over the drink to expand the foam and grate nutmeg over the foam. Finish with a clear straw.

• 1 1/2 oz. Tito's Handmade Vodka
• 1 1/2 oz. pear liqueur such as Mathilde Poire liqueur
• 1/2 oz. fresh - squeezed lemon juice
• 1 Barspoon St. Elizabeth's Allspice Dram

Combine ingredients in a mixing glass and shake vigorously with ice to chill. Strain into a chilled cocktail glass. Garnish with a slice of fresh pear, if available, or a lemon twist.

• Firefly Sweet Tea Bourbon
• Eggnog from a carton
• 1/2 oz. fresh - squeezed lemon juice
• Whip cream from a can
• Ground and stick cinnamon

Fill a mason jar with as much Firefly Sweet Tea Bourbon and eggnog as you like. Pile on the whip cream. Sprinkle with the cinnamon and add the sticks for kicks.

• 1 part Firefly Sweet Tea Vodka
• 1 part ginger ale

Mix in a tall glass over ice. Garnish with a lemon twist.