SEASONAL SPIRITS

Bottoms up with some anything-but-basic cocktails.

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JINGLE FIZZ

MAKES 1

40 MIN

¾ cup (150 g.) granulated sugar, divided

¼ cup fresh or frozen cranberries

1 large egg white or 1 oz. liquid from a can of chickpeas

4 oz. cranberry juice

3 oz. (or more) gin

1 oz. fresh lime juice

Ice

2 oz. seltzer or club soda, for topping off

1. In a small pot over medium heat, bring ½ cup sugar and ½ cup water to a boil, stirring to dissolve sugar. Remove from heat. Add cranberries and stir to coat.

2. Using a slotted spoon, transfer cranberries to a wire rack. Let dry 20 to 30 minutes. Reserve cranberry simple syrup.

3. Pour remaining ¼ cup sugar in a bowl. Add cranberries and toss to coat.

4. In a cocktail shaker, combine egg white, cranberry juice, gin, lime juice, and 2 oz. reserved cranberry simple syrup. Cover and shake to combine, 10 to 15 seconds. Taste and add more gin, if needed. Add 3 or 4 ice cubes and continue to shake until chilled, about 10 seconds more.

5. Strain cocktail into an ice-filled glass; top off with seltzer. Garnish with 3 sugared cranberries.

—MAKINZE GORE

FROZEN WHIPPED CREAM FLOATS

MAKES 9 6 HR 10 MIN

1 (6.5-oz.) can whipped cream

18 eyeball sprinkles

9 chocolate Pocky sticks, broken in half

9 red M&M's

9 (0.85-oz.) packets instant hot chocolate

1. On a baking sheet, arrange 9 cupcake liners and fill to the top with whipped cream.

2. Arrange 2 sprinkles on top of cream to form eyes. Insert 2 Pocky stick halves for antlers. Place 1 M&M in the center as a nose.

3. Freeze until solid, at least 6 hours and up to 2 days.

4. When ready to serve, prepare hot chocolate according to package directions.

5. Divide hot chocolate among 9 mugs. Carefully remove frozen reindeer from liners and garnish drinks. -DELISH EDITORS

HOLIDAY PUNCH BOWL ICE CUBES