The holidays are approaching, which means our inboxes are being inundated with holiday cocktail recipes. We’ll include some of the better ones below and will continue updating this post as drinks roll in.

Here’s to happy and festive drinking this holiday season.

Hot Gin Punch

24 oz Hendrick’s Gin
24 oz Madeira wine
6 lemon twists
1 orange slice
3 large chunks pineapple
3 oz honey
1 oz fresh lemon juice
3 cloves
1 pinch ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon brown sugar

Add all the ingredients to a large saucepan over low heat and simmer for 20 minutes. To serve, strain and pour the hot mixture into a punch bowl or teapot and garnish with orange slices studded with cloves.

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Elk’s Toddy

1 oz Hudson Manhattan Rye
1 oz Port
.5 oz simple syrup
.25 oz fresh lemon
2 oz hot water

Combine all ingredients in a warm mug. Stir and finish with a spritz of orange peel and dusting of fresh nutmeg.

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Aberdeen Flip – Created by Max Warner

2 oz Chivas 18
1 oz Oloroso Sherry
1 Whole Egg
¼ oz Spiced Syrup
1 Dash Chocolate Bitters
1 Tsp Blackberry Jam
Grated Nutmeg

Dry shake all ingredients hard. Then add ice, shake hard again, and strain into sherry glass. Dust with grated nutmeg.

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Woodward Eggnog – Courtesy of Boston’s Ames Hotel

1 oz Sailor Jerry rum
.5 oz Tuaca
1 oz Heavy Cream
Splash simple syrup
1 Whole egg
Cinnamon and nutmeg for garnish

Shake all ingredients except garnish hard without ice. Shake again with ice, then strain into a rocks glass over fresh ice. Garnish with freshly-grated nutmeg and cinnamon.

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Oaxaca Chakas

2 oz Milagro Select Barrel Reserve Anejo
.75 oz Agave nectar
1 oz Heavy whipping cream
2 0z Milk
1 scoop Oaxacan chocolate powder
1 scoop freshly whipped cream (Optional)

Mix all ingredients in a pot and heat until boiling. Serve in a coffee cup and top with freshly whipped cream.

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Horis’ Juice

2 oz Sailor Jerry Rum
.25 oz fresh lemon juice
.25 oz fresh lime juice
.5 oz cinnamon ginger syrup (1:1:1) ratio
4 oz hot black tea
Dash of walnut bitters

Boil tea. Add rum, juices and syrup into empty mixing glass. Slowly add tea. Stir. Add dash of bitters. Stir and sip at desired warm temperature.

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Smokey Hakushu Martini

1 oz Hakushu 12-year-old single malt whisky
¾ oz dry sherry
½ oz simple syrup
Lemon peel
Grapefruit peel

Pour all ingredients into a mixing glass. Stir 30 times with lemon peel. Strain into a martini glass. Garnish with curled grapefruit peel.