The December holidays are all about gathering with friends and family sharing meals, exchanging gifts and reveling in the magic of the season. Here are a few recipes to bring good cheer.

( Yields 4 quarts) 1 ½ cups Ron Del Barrilito rum 1 cup Planteray coconut rum 2 cups Spiced syrup * 1 can( 12 oz.) Evaporated milk 1 can( 14 oz.) Sweetened condensed milk 4 cans( 13.5 oz. each) Coconut milk 1 can( 15 oz.) Coco Lopez coconut cream

Add all ingredients to immersion blender, and blend until smooth and well combined. Add to airtight bottle and store in refrigerator. When ready to serve, pour 2 oz. of Coquito into a sherry wine glass or coupe glass. Garnish with star anise, grated nutmeg and cinnamon stick.

* For Spiced syrup: 1 quart Water 6 Cinnamon sticks 5 Star anise 1 tbsp. Allspice, whole 2 tsps. Spiced cloves, whole 1 quart Granulated sugar

Place water and spices in a 2-quart saucepan. Bring to a boil and cook for 2minutes. Remove from heat, let sit for 1 hour( minimum), then strain. In a new saucepot, create syrup by combining the spiced tea with the granulated sugar over low heat. Once dissolved and fully combined. Let sit off heat until cool before use.

Chef Yun Fuentes at Bolo in Philadelphia created this recipe.

1 ¾ oz. Grey Goose vodka ½ oz. Italicus bergamot liqueur ¾ oz. Lime juice

1 oz. Cheeky cranberry syrup 1 oz. Soda water

Combine all ingredients except the soda water into a shaker with ice. Shake for 3 seconds and strain into a highball glass with fresh ice and 2 light-up ice cubes. Top with soda water and stir once. Garnish with 3 cranberries and a sprig of fresh rosemary.

Mixologist Julie Reiner created this recipe for the pop-up Blitzen’ s Bar at Omni Hotels & Resorts

1 oz. Teremana Blanco tequila ½ oz. Apple juice ½ oz. Cranberry juice ½ oz. Allspice-infused Demerara rich syrup( 2:1)* ¼ oz. Orange liqueur 2-3 oz. Champagne

Combine all ingredients except Champagne in a cocktail shaker with ice. Shake and strain into a coupe glass and top with 2 oz. of Champagne. Garnish with a Demerara sugar rim and twist of orange zest.

* For Allspice-infused Demerara syrup: Add ½ tsp. of ground allspice to a saucepan for every 3 cups of Demerara rich syrup. Simmer over medium heat for 10 minutes, and rest for 5 minutes. Strain mixture through a cheesecloth to remove excess.

The mixologists at Teremana created this recipe.

| HOLIDAY TIPS |

1 oz. Hennessy VS Cognac 1 oz. Rumchata liqueur( can be regular, coconut or peppermint bark flavor) 1 oz. Eggnog, enhanced with vanilla, cinnamon and star anise if desired ½ oz. Cinnamon agave * 3 dashes Chocolate bitters

Fill a cocktail shaker with ice. Add Cognac, Rumchata, eggnog, cinnamon agave and chocolate bitters. Shake until well chilled, then strain into a cocktail glass. Garnish with a pinch of Maldon salt and a festive feature.

* For Cinnamon agave: Combine 1 part hot water, 2 parts agave in a saucepan. Bring to a boil, stirring until blended. Add 5 cinnamon sticks, reduce to low heat, and simmer for 15 minutes. Once fragrant, remove from heat, strain and cool.

The mixologists at Maple & Ash created this recipe.

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