It’s the season to get tipsy. Here are the cocktails that make our holidays happy

What’s in it: 

2 ounces of white wine

1/2 ounce of apple schnapps

1 ounce of brandy

1/4 ounce of cinnamon schnapps

1 ounce of orange juice

Muddled green apples

How to make it:

Stir the ingredients together and garnish with cinnamon tequila-compressed apples.

Where to get it: Gili’s Beach Club

What’s in it: 

2 strawberries

1/2 ounce of orange juice

1/2 ounce of simple syrup

2 ounces of Absolut Elyx vodka

Top with champagne

How to make it: 

Muddle the strawberry in a tin, add all the ingredients except the champagne, shake and strain into a chilled Elyx Coupe. Then top with champagne.

Where to get it: Jezebel Bar + Kitchen

What’s in it:

1 1/2 ounces of vodka

3/4 ounce of lime juice

3/4 ounce of Malbec wine

3/4 ounce of Grandma Sue’s Secret Sauce*

3 ounces of tomato juice

How to make it:

Add ingredients to shaker, add ice and roll to cool and mix, but don’t break the ice or add too much water. Pour over ice. Garnish with olives and lime. We also use Hawaiian Black salt rim and snap peas.

*Onions, cilantro, sweet pickle juice, celery, Dijon mustard, Valentina Hot Sauce, Worchester Sauce, celery salt, black pepper, sea salt, blended.

Where to get it: Sweet Liberty

What’s in it:

1 1/2 ounces of Old Forester bourbon

1/2 ounce of Stolen Smoked Rum

1/2 ounce of Turkish coffee reduction

2 dashes of  Angostura bitters

How to make it: 

Stir and serve in a rocks glass over a single large ice cube with an orange zest.

Where to get it: Byblos Miami

Related content

What’s in it:

2 ounces of hickory-bacon-smoke infused bourbon

1/3 ounce of maple syrup

5 dashes of bacon bitters

How to make it:

Bring all the ingredients to a mixing beaker. Stir until the desired dilution is reached. Strain over a big ice cube into an old-fashioned glass previously smoked with hickory wood. Garnish with a strip of candied bacon.

Where to get it: Leynia at the Delano Hotel

What’s in it:

2 ounces of Stillhouse coconut whiskey

1 ounce of Creme de Cacao

1 ounce of Cafe Bustelo Espresso

1/2 ounce of half and half

How to make it:

Add Stillhouse coconut whiskey, Creme de Cacao, half and half, espresso and ice into a shaker. Shake and strain into a coupe glass. Rim the glass with shaved coconut.

Where to get it: Make it yourself.

What’s in it:

1 ounce of chilled Stillhouse apple crisp whiskey

4 ounces of hard apple cider

How to make it: 

In a pilsner glass, add the chilled Stillhouse apple crisp whiskey and top with hard apple cider. Garnish with a thin lemon slice.

Where to get it: Make it yourself.

How to make it: 

What’s in it:

3/4 ounce of lemon juice

3/4 ounce of cinnamon simple syrup

1 1/2 ounce of coconut water

1 1/2 ounce of Afrohead Premium Dark Aged Rum

1 egg white

How to make it:

Shake all the ingredients vigorously to incorporate the egg white. Top with grated nutmeg.

Where to get it: Repour Miami Beach

What’s in it:

2 ounces of Basil Hayden’s  Bourbon

1/2 ounce of Tawney Port

3/4 ounce of simple syrup

3/4 ounce of lemon juice

5 pear slices (2 for garnish)

2 rosemary sprigs

How to make it:

Add three pear slices and one sprig of rosemary to a cocktail shaker and muddle. Combine all the remaining ingredients in the cocktail shaker with ice. Shake and strain into a chilled rocks glass with ice. Garnish with a sprig of rosemary and two pear slices.

Where to get it: Make it yourself.

What’s in it: 

2 ounces of Knob Creek Rye

1 ounce of sweet vermouth

1 whole fresh cherry

Rinse of coffee liqueur

1 dash of Angostura Bitters

How to make it:

Muddle one cherry in a mixing glass. Add Knob Creek Rye, sweet vermouth and Angostura bitters to the glass, and let it sit for about a minute. Fill the glass with the largest ice cubes available and stir until cold. Put a dash of coffee liqueur around the inside of a chilled, stemmed glass. Pour the cold drink into a rocks glass, using a strainer to catch any cherry bits.​​

Where to get it: Make it yourself.

What’s in it: 

1 1/2 ounces of Laphroaig 10 Year Old Scotch Whisky

1 ounce of Amaretto

3/4 ounce of lemon juice

1/4 ounce of simple syrup

1 medium egg white

Fresh cinnamon (for garnish)

How to make it: 

Combine all the ingredients in a shaker tin and shake first without ice to emulsify the egg white. Open tin, carefully add ice and shake hard until cold and frothy. Double strain into a stemmed cocktail glass. Garnish with freshly grated cinnamon.

Where to get it: Make it yourself.

What’s in it: 

1 ounce of Cruzan Single Barrel Rum

2 heaping spoonfuls of batter

Steaming hot water

Batter ingredients:

1 pound of brown sugar

1/2 lb. Salted Butter

4 teaspoons Pumpkin Spice Seasoning

1 teaspoon Vanilla Extract

How to make it:

Fill a coffee mug 1/2 full with hot water. Stir in the batter until it’s dissolved. Add rum and top with steaming hot water. Serve with a stir stick or a cinnamon stick.

Where to get it: Make it yourself.