Pomegranates are delicious as-is but this spectacular sparkling cocktail really takes them up a notch. Drew Munro, Wine Director at the Dry Creek Kitchen in Healdsburg, California created the refreshing Sonoma Pomegranate Sparkler. Beautiful and easy to make, this beverage is perfect for at-home entertaining.2003 Iron Horse Aureole Cuvee, Green ValleyPama pomegranate liqueurPomegranate seedsLemon wedgeSugarLemon twistCut a slit down the lemon wedge and place on the rim of the glass and rotate the wedge around the glass to moisten it.Place the glass upside down in small pile of sugar and rotate the glass so that the sugar coats the rim in an even strip.Mix 2 parts Pama with 3 parts sparkling wine in the glass. Place a few pomegranate seeds in the glass to garnish in addition to a lemon twist on the edge of the glass.The Pama should be mixed to taste but the idea is for the drink to be as sweet as the pear. The above sparkling is a brut but an off-dry sparkling wine would work just as well.

Incorporating creamy coffee, whisky, and pumpkin pie spice, this is one extraordinary hot chocolate.1 and 1/2 parts Canadian Club 12 Classic 1 part Starbucks cream Hot chocolatePumpkin pie spice Whipped cream Pour first two ingredients into a pre-heated coffee mug and fill the glass with steaming hot chocolate. Garnish with a dash of pumpkin pie spice and whipped cream. 

This fabulous take on the winter classic comes straight from New York City's international wine bar and bistro, Madison&Vine. 1 1/2 oz. Beefeater Gin1/2 oz. Allspice Dram1/2 oz. fresh lemon juice1 heaping tsp Maple SyrupPalmful of cranberries8 mint leavesMuddle the cranberries and mint in the syrup and lemon juice. Add remaining ingredients with ice and shake well. Strain into martini glass. Garnish: mint sprig and 2 cranberries.

Infamous NYC bartender, Phil Ward of Death&Co., punches up a classic party bev with a melting block of raspberry ice. Raspberry ice:12 oz. water18 raspberriesPunch:9 oz. amber rum6 oz. pineapple juice5 oz. Simple Syrup4 oz. fresh lime juice5 oz. chilled Champagne12 raspberries12 lime wheelsMake the Raspberry Ice: Pour the water into a plastic container and arrange 12 raspberries in the container. Freeze for at least 6 hours. Make the Punch: In a pitcher, combine the rum, pineapple juice, simple syrup and lime juice and refrigerate until chilled, at least 1 hour. Stir the punch and strain it into a punch bowl. Add the raspberry-studded ice. Pour in the chilled champagne and stir once. Garnish the punch with the raspberries and lime wheels. Ladle into teacups or small rocks glasses.

Colorful, fizzy, and refreshing, the Limon Bacca Baci is a celebration in a glass.4 oz. sparkling wine1 oz. Limoncé Limoncello1 tablespoon fresh raspberries, blackberries or currantsCrushed iceIn a mixing glass combine sparkling wine and Limoncé. Place a spoonful of crushed ice in a Champagne flute and top with raspberries, blackberries or currants.  Pour the sparkling Limoncé mixture over the berries and ice.

The spices of the season—think cinnamon and nutmeg—warm up this frosty chocolate martini.2 oz. Godiva1 oz. GranGala½  oz. Vodka2 oz. Lite CreamDash CinnamonDash NutmegDash Black PepperShake all ingredients and strain into a martini glass.  Garnish with an orange twist and dash of cinnamon or a roll of shaved dark chocolate.

Top tipple expert and proprietor of San Francisco's historic Elixir, Ehrmann shares his enticing ruby-red Yuletide Moon.4 pitted bing cherries 1/4 oz. of simple syrup (when fresh cherries are not in season, substitute quality marinated cherries like Marascas from Luxardo or Morellos from Trader Joe's and do not use simple syrup)1 1/2 oz. Night Harvest merlot1oz. bourbon1 fresh lemon wheelfresh nutmeg to grindIn a mixing glass, muddle the cherries (if no pitter, just remove pits after muddling). Add simple syrup, merlot, bourbon and lemon slice.  Top with ice to 2/3 full and shake lightly. Empty entire contents into a 10.5oz. old fashioned glass. Top with grated nutmeg to garnish.

Kathy Casey, author of the upcoming book, Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers, shares her gorgeously effervescent cocktail, the Douglas Fir Sparkletini.1 1/2 oz. Douglas Fir–Infused Gin (recipe follows)3/4 oz. white cranberry juice1 1/2 oz. Fresh Lemon Sour (recipe follows)Splash of Brut champagne or dry sparkling wineFor garnishingTiny sprig of Douglas firFresh or frozen cranberryFill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and lemon sour. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.Douglas Fir–Infused GinMakes enough for about 16 drinks:1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed1 bottle (750 ml) ginPut the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. (See Juniper Ridge, www.juniperridge.com, for wild Douglas fir tea and other forest-picked products.) If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.Fresh Lemon SourMakes 2 cups:1 cup fresh lemon juice1 cup Simple Syrup (recipe follows)In a medium container or pitcher with a lid, combine the ingredients. Cover and keep refrigerated for up to 2 weeks.

World famous Vegas-based mixologist and TV personality, Tony Abou-Ganim, says of his buttered rum recipe: "One of my holiday favorites–always good for warming the bones when the weather turns frosty."1 lb light brown sugar½ lb unsalted butter (softened)2 teaspoons ground cinnamon2 teaspoons ground nutmeg½ teaspoon ground allspice2 teaspoons vanilla extractIn a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.  To make hot buttered rum: In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 ½ oz. Mount Gay Rum or Gosling’s Black Seal. Top with boiling water and stir well to mix. Serve with a spoon.Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.