Stir 2 oz gin or vodka and ½ oz dry vermouth in a mixing glass filled with ice. Strain into a chilled cocktail glass. Twist lemon over drink, rub it around outer rim, then drop it in. Or simply drop in olive.

Pour 1½ oz Empress 1908 Gin, ¾ oz freshly squeezed lemon juice and ½ oz simple syrup into an ice-filled shaker. Shake until chilled. Fine-strain into a chilled flute. Top with 2 to 3 oz sparkling wine. Garnish with lemon twist.

Pour 2 oz blood orange juice, 1 tsp sugar, ½ oz Cointreau or another orange-flavoured liqueur and 1½ oz tequila into a cocktail shaker filled with ice. Shake and pour into a Margarita glass or rocks glass.

In a cocktail mixing pitcher, mix ¾ oz blood orange gin and ¾ oz fresh mandarin, clementine or any orange juice. Pour over ice into a snifter and add 4 oz dry Lambrusco wine. Add 2 dashes chocolate bitters and garnish with a long blood orange twist tied up around a rosemary sprig.

Combine ¾ oz Aperol, ½ oz amaro, ¼ oz Canadian rye whisky and ½ oz fresh lemon juice in a cocktail shaker with ice and shake well for 30 seconds. Strain into an ice-filled highball glass. Top with 3 oz dry sparkling rosé wine, 1 oz soda water and 2 dashes orange bitters.

Mix together 3 oz melon liqueur, 3 oz fresh lime juice and 3 oz still water. Pour into a silicone ice sphere mould where each of the four chambers is 1¾ inches in diameter (about 4.5 cm). Freeze overnight. Drop a melon sphere into each of four Martini or wine glasses. Add 4 oz sparkling wine to each and garnish each with a mint sprig and chunk of pomegranate.

To a cocktail shaker full of ice, add 1½ oz Cognac, amber or dark rum, 2 oz cold-brew coffee, ½ oz maple syrup, 2 to 3 dashes Dillon’s Orange Bitters (optional) and a strip of orange zest. Shake until thoroughly chilled, up to 30 seconds. Strain into a rocks glass filled with ice. Using a milk frother or a small whisk, foam 1½ oz dairy or plant milk. Spoon foam atop cocktail. Grate nutmeg overtop. Garnish with a strip of orange zest.

Muddle 1 tbsp (15 mL) fig jam, 1 dried fig, halved and 3 fresh sage leaves in a cocktail shaker until fragrant and combined. Fill shaker with ice. Add 1½ oz aged or spiced rum. Shake until thoroughly chilled, at least 15 seconds. Strain mixture through a fine cocktail strainer into a coupe. Top with 3 to 4 oz chilled ginger beer, such as Fever-Tree. Garnish with dried fig slices on a cocktail pick.

This bright, tart radler-style drink is lightly enriched with muddled dried cranberries. Japanese pale lager has the crisp, light-bodied clean finishing character and hardy carbonation that’s perfect for this dramatic-looking cocktail.

Herbaceous and perfectly bittersweet, this dark and complex cocktail is a bit brighter and crisper when bubbled with cava, and rounder and slightly sweeter when made using most Proseccos.

In a glorious mash-up of two Yuletide treats, this silky eggnog is infused with the flavours of peppermint bark.

Vanilla, oranges, spice and everything else that’s nice get shaken into this festive cocktail.

Chai tea and a little sweetening to mulled wine creates a spectacular version of the classic, and vanilla and fresh ginger gives it additional depth with minimal effort.

Enjoy all the flavours of everyone’s favourite campfire dessert in cocktail form and all grown up in a Martini glass.