Seegin that it is Firday – and the holidays have arrived, here are a few of my favorite cocktail recipes to help welcome in the season!

Cinnamon Spice Champagne Cocktail

Yield: Makes 16 servings

Ingredients

• 2  quarts cranberry juice cocktail
• 8  slices (quarter size and about 1/8 in. thick) peeled fresh ginger
• 2  cinnamon sticks (about 3 in. long)
• 2  whole star anise
• 1/3  cup  cognac or brandy
• 8  cups  Champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled
• 32  to 48 fresh cranberries, rinsed, or frozen cranberries (optional)

Preparation

1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.

2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.

Mulled Cranberry Wine Punch

Yield: Makes 12 to 14 servings

Ingredients

• 1  cup  fresh or frozen cranberries
• 1  bottle (48 oz., 6 cups) cranberry juice cocktail
• 1/2  cup  raisins
• 4  to 6 cinnamon sticks (about 3 in.)
• 2  bottles (750 ml.) fruity dry red wine such as Gamay Beaujolais, or 6 cups apple juice and 2 to 4 tablespoons lemon juice, to taste
• 1/4  to 1/2 cup sugar
• 1  teaspoon  almond extract
• About 3/4 cup orange-flavor liqueur such as Cointreau or triple sec (optional)

Preparation

1. Sort cranberries, discarding bruised and decayed fruit. Rinse berries and put in a 5- to 6-quart pan; add cranberry juice cocktail, raisins, and cinnamon sticks. Bring to a boil over high heat; cover and simmer on low heat to blend flavors, about 20 minutes.

2. Add wine and 1/4 to 1/2 cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil.

3. Add almond extract and orange liqueur; keep punch warm over lowest heat and ladle into cups or stemmed glasses.

Photo James Carrier

Recipes cuurtesy of Sunset Magazine