Lemon Ginger Smash

2 oz bourbon
2 sugar cubes
1 oz water
2 slices lemon
3 slices ginger, 1/4 inch thick

Muddle all but bourbon. Add ice and bourbon, and shake.  Strain into a cocktail glass filled with crushed ice.

(Thanks to Prateek Tandon for this recipe.)

Hot Buttered Rum

2 oz Jamaica or other dark rum
1 tsp sugar
1 tsp allspice and cloves
1 tsp butter

Fill a mug with the above and stir; then add 3-4 oz boiling water.

General Harrison's egg nogg

Hard apple cider
1 egg
1 1/2 tsp sugar

Fill 1/2 lowball glass with ice, then add ingredients, filling the glass with cider.  Shake well.  Benjamin "Old Tippecanoe" Harrison's favorite. Very popular on the Mississippi River.

Sherry egg nogg

4 oz oloroso sherry
1 Tbsp white sugar
1 Tbsp water
1/3 tumbler milk
1 egg yolk

Fill tumbler 1/4-full with ice; shake thoroughly; grate nutmeg; then "quaff the nectar cup."

Egg nogg

2 oz Cognac
1 oz amber rum
1 whole egg
1 Tbsp white sugar
1 Tbsp cold water
1/3 tumbler milk

Fill the tumbler 1/4 full with cracked ice; shake thoroughly; grate nutmeg on top.

Hot Milk Punch

2 oz Cognac
1 oz amber rum
1/2 oz sugar
4 oz hot milk

Combine in an earthenware mug, and stir.  Grate nutmeg on top.

69th Regiment Punch

1 oz Irish whiskey
1 oz Scotch whisky
1 tsp sugar
1 piece of lemon
4 oz hot water

Combine in an earthen mug.

Grenadine

1 16-oz bottle POM real pomegranate juice
1 cup sugar

Boil pomegranate juice over medium heat until reduced to half of its original volume (8 oz). Add 1 cup sugar, and stir until dissolved. Remove from heat, and store in the freezer for longest shelf life.

Simple syrup

1 cup sugar

100 mL water

Combine over medium heat and stir until crystals are dissolved. Reduce heat and slow boil for approximately 30 seconds. Remove from heat and store in the refrigerator for up to several weeks.