Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use. To make each drink, scoop 1 ½-2 tablespoons of the buttered spice mixture into a small mug. Pour ¼ cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Steep rosemary in simple syrup for several hours to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.