• 8 Whole Cloves and 4 Whole Black Peppercorns
• 4 (3-by 1/2-inch) Strips Fresh Lemon Zest
• 4 (4-by 1/2-inch) Strips Fresh Orange Zest
• 4 cups Dry Red Wine (two 750-ml bottles)
• 1/2 cup Kirsch or Other Cherry Flavored Brandy
• 1 1/2 cups Water
• 3/4 cup Sugar
• 1 Cinnamon Stick

Put cloves, peppercorns and zest on cheesecloth, then tie to form a bag. Combine wine, kirsch, water, sugar, cinnamon stick and cheesecloth bag in a 4-quart saucepan and bring to a boil, stirring frequently. Simmer for 10 minutes. Serve warm.

• 1 oz. Brandy
• 1 tbsp. Honey
• 1/4 Lemon
• 1 cup Boiling Water
• 1 Tea Bag

Coat the bottom of a mug with the honey. Add brandy and juice of lemon quarter. On the side, boil water and add tea bag to make hot tea. Pour steaming tea into honey/brandy/lemon combination.

• 1/2 teaspoon cinnamon
• 1 1/2 tablespoons superfine sugar
• 1 lemon wedge
• 1 1/2 ounces Navan
• 1/2 ounce Calvados
• 2 tablespoons applesauce (or fresh apple puree)
• 1 teaspoon fresh lemon juice
• Piece of cinnamon or vanilla (whole) to decorate

Combine the cinnamon and sugar in a shallow plate. Rub the lemon wedge around the rim of a martini glass. Roll the moistened rim of the glass in the cinnamon-sugar and tap of the excess.Combine the remaining ingredients in an ice-filled shaker. Shake vigorously and strain into the cinnamon-sugar-rimmed glass. Decorate with a piece of whole cinnamon or whole vanilla. Original recipe by Ray Srp, master mixologist at the Bellagio in Las Vegas calls for 1 1/2 oz calvados and 1/2 oz Navan with 2 tablespoons applesauce and 2 tablespoons lemon juice. I found my variation more flavorful.

• 2oz. Butterscotch Schnapps
• 1/2 oz. Amaretto
• 5 oz. Hot Chocolate or Hot Cocoa
• Whipped Cream

Add all ingredients into a Coffee Mug. Stir Well. Garnish with a layer of Whipped Cream and serve.

• 3/4 oz. Chambord
• 3/4 oz. White Creme de Cacao
• Hot Chocolate
• Whipped Cream
• Maraschino Cherry

Pour the Chambord and Creme de Cacao into a mug. Fill with prepared hot chocolate. Top with whipped cream and place a maraschino cherry on top.

• 1 14 oz. Irish Whiskey
• 1 tsp. Brown Sugar
• 8 oz. Hot Coffee
• Whipped Cream for topping

Add brown suggar to hot black coffee and stir until sugar is fully dissolved. Add Irish whiskey. Leave enough space in the glass to add the cream.

• 4 tangerines
• 1/2 cup whole cloves
• 3 quarts pure, unsweetned cranberry juice
• 2 cups sugar, or to taste
• 3 cups amber rum

Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum. Serve toddies with clove-studded tangerine rounds in heatproof glasses. Serves four cocktails.

• 2 oz Van Gogh Double Dutch Chocolate Vodka
• 4 oz Hot chocolate
• 3 Roasted Marshmellows

Mix vodka and hot chocolate together in mug. Garnish with skewer of roasted marshmellows.

• 4 shots dark rum
• 4 cups hot coffee
• 1/2 cup caramel sauce
• 1/2 cup whipped cream

Add 1 shot of rum and 2 tablespoons of caramel sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.