Raspberry-Champagne Mojito
This utterly delicious and sophisticated mojito is topped with champagne or sparkling wine instead of club soda. I serve it with no ice, so as not to dilute the delicious bubbles.
View Recipe
5

Rojo Rye Do
“Balance is key in every relationship, and a good cocktail is just as important. The smooth rich flavors of a summery red sangria balance out the tang of a whiskey sour in this ‘Better Together’ combination. The perfect harmony of flavor in this cocktail is a match made in mixology heaven.” – Trisha Antonsen, chief cocktail officer at Drizly.com.This recipe is courtesy of Trisha Antonsen, chief cocktail officer at Drizly.com.
View Recipe
4.5

martini
This recipe is courtesy of Tablespoon.com
View Recipe
4

There's nothing worse than being short on time and in need of a dessert. This recipe is my go-to when I just want to add a little something extra to a bowl of vanilla ice cream or an old fashioned ice box cake. See all dessert recipes. Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
View Recipe
4

Date Bran Jingle Balls
Looking for an alternative to calorie- and fat-heavy cookies? Have a happy healthy holiday with these Date Bran Jingle Balls. The best part? No baking required.
View Recipe
4

Want a better version of your Long Island Iced Tea? Look no further: Boston seafood restaurant Legal Seafoods mixes up a Peach Tea Punch. It's a grownup, more sophisticated cocktail with the flavor of tea and a mix of rums, cognac, and peach liqueur. (Warning: The recipe is for an entire punch, not just one cocktail, so you know, don't drink the whole thing. It's no longer cool to black out after a Long Island Iced Tea.) 
View Recipe
4

Who says hot cocoa is just for the kids? Try this adult hot chocolate for your next hot chocolate social.
View Recipe
4

Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. There are two main varieties of persimmons: non-astringent and astringent. The difference between the two types is the amount of tannins in the fruit. The heart-shaped Hachiya persimmons, perhaps the most common variety, are astringent. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet. The more squat shaped Fuyu persimmons, on the other hand, are non-astringent and have much less tannins than their widely grown cousins. They’re sweet even when still firm, although they’ll also turn mushy quite rapidly toward the end of the ripening process. Both kinds of persimmons are absolutely luscious in this cocktail. If using Fuyu, their flesh can still be firm, but their color should be deep-tangerine. If using Hachiya, the fruits should be soft with a vibrant, orange-red skin.
View Recipe
3.8

This Obama-inspired inaugural cocktail is served at Brasserie Beck and Musel Bar & Grille in Bethesda, Maryland.
View Recipe
3.714285

Irish Cream Fudge
You might want to save this fudge for the adults-only dessert table. Milk chocolate and Irish cream liqueur combine to make one delicious, spiked fudge perfect for an after dinner treat alongside coffee.
View Recipe
3.5

Raspberry-Champagne Fizz
Whenever I think of New Year’s Eve, I think of champagne… I simply adore the flavor, the bubbles, and the festive feeling it conjures up. Every year I shop for a very special bottle well ahead of the festivities and then look forward to the moment, at the last stroke of midnight, when we’ll pop the cork with great joy, and — I must admit — a fair amount of noise! So it’s not surprising that for New Year’s Eve I was inspired to create a dessert that’s all about champagne! The idea came to me as I was contemplating the famous French cocktail, the Kir Royal (champagne with a dash of cassis liqueur). So why not take the concept of the Kir Royal, but give it an American twist and make it an ice cream-champagne float? The result is simply sublime. Served in a gorgeous martini glass, a scoop of vanilla ice cream, a drizzle of raspberry coulis spiked with Chambord liqueur and a splash of champagne are transformed into a dazzling dessert — one that will invariably make heads turn and taste buds sing.
View Recipe
3.29412

Canadian Clubhouse Punch
Nothing says “party” like a festive punch, and if you're throwing one of your own, this is the punch to serve, especially if Lee Garner, Jr., is coming. Self-serve punch was a popular feature of parties of all kinds in the 1960s, and since guests often had no idea what was in it, or in what quantities, it sometimes left more than a few of them reeling. Click here to see A 'Mad Men'-Inspired Meal.
View Recipe
3.125