The holiday spirits: Sip these festive cocktails

We're in that in-between season. Some blast Mariah Carey the day after Halloween. Others insist that the holidays don't begin until after Thanksgiving. 

I fall somewhere in between. We deck the halls right after Thanksgiving, but I start sneaking in holiday movies through November. Even some of the terrible budget ones have endearing qualities that I return to every year. I love the small-town feel and predictability. But I mostly love them because they ease me into the spirit.

As do holiday cocktails! The ultra seasonal ones always have a fun sprig of rosemary, candy canes or a twig of spruce. It's a busy time of year. We deserve to treat ourselves to something festive and seasonal.

Here a few of my favorites...

Spruce gin & soda

This one's a cinch to make, and the uncommon herbal flavor will transport you to a Christmas tree farm. You'll need:

• 3 oz spruce gin
• Splash of of club soda
• Squeeze of a lime wedge 
• A spruce tip

To enjoy:

Add all ingredients, save for the spruce tip, into a shaker with ice. Strain into a martini glass and top with a sprig of spruce.

 Spiced mulled wine

This European classic evokes ski chalets, and nights by a roaring fire. It's endured since the Roman empire because it's warming and delicious.

You'll need

• A bottle of dry red wine
• 1/4 cup of brandy
• A mulled spice wine season packet or sachet (you can make a homemade mix, but it's Christmas. Choose your battles.)

To enjoy:

Pour a bottle of dry red wine into  a crock pot or a stovetop pot on a low simmer. Add brandy. Dip in the mulled spices, which come in breathable sachets you can steep. Warm up, stir, and ladle into elegant tea cups. 

Cranberry kir royale

A little sparkle and fizz adds lightness to a holiday gathering, and the seasonal ingredients make it extra festive.

To enjoy:

• In a flute, pour two tablespoons of cranberry juice
• Pour one tablesproon of creme de cassis 
• Add a cranberry 
• Top with Champagne or Prosecco

Homemade eggnog

You can get store-bought and spike it with rum (I'd still drink it). But this eggnog is fresh, and gets better with time. Its creamy complexity peaks months after making it.

You'll need: 

• 4 large eggs, separated
• 1/3 cup plus 1 tablespoon sugar
• 1 pint whole milk
• 1 cup heavy cream
• 1/3 cup bourbon
• 1/3 cup dark rum
• 1 teaspoon freshly-grated nutmeg

To enjoy:

• In a stand mixer, beat the egg yolks with the 1/3 cup of sugar
• Mix until the sugar and the yolks lighten in color
• Add the milk, cream, bourbon, rum, and nutmeg
• Once well-stirred, move the mixture to a large bowl and set aside
• Place the egg whites in the now-empty stand mixer bowl and beat into soft peaks
• While it's still mixing, gradually add the remaining 1 tablespoon of sugar so that the peaks will stiffen
• Fold the egg whites into the mixture
• Chill and serve