Congratulations! With the help of our handy guide, you have successfully (and painlessly) survived the holidays. Now reward yourself with a drink. Or two. Or four.

By Becca Hensley

For Late-Night Gift Wrapping with Friends:  Poire Vanilla Café
(courtesy of Grey Goose Vodka)
24 ounces freshly brewed coffee
4 parts Grey Goose La Poire
4 parts Galliano
4 teaspoons brown sugar
1 cup whipped cream, divided
2 teaspoons cocoa powder
Stir together the coffee, Grey Goose La Poire, Galliano, and brown sugar. Divide the coffee mixture among 4 mugs. Top with whipped cream, sprinkle 1/2 teaspoon cocoa powder over each mug, and serve.

For Festive Fetes and Santa Soirees: Pumpkin Nog
(courtesy of 10 Cane Rum and created by mixologist Tony Abou-Gamin)

12 eggs
1/2 pound superfine sugar
5 cups whole milk
750-milliliter bottle 10 Cane Rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup pumpkin puree
For garnish: freshly grated nutmeg and whipped cream
Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add 1/4 pound of sugar, beating at high speed until thick. Stir in milk, 10 Cane rum, vanilla, cinnamon, and pumpkin puree. Chill for at least two hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining sugar to egg whites, beating into stiff peaks. Fold the chilled 10 Cane mixture into egg whites. Serve in martini glasses. Garnish with nutmeg and a dollop of whipped cream. Serves 15.

For Gala Gatherings and Holiday Hullabaloos: Oatmeal Cookie Martini
(courtesy of the Opal Ultra Lounge, Montbleu Resort Casino & Spa, Lake Tahoe)
1 part Goldschläger
1 part Jägermeister
1 part butterscotch schnapps
1 part Baileys
Shake and strain. Then garnish with two raisins, placing them at the bottom of the martini glass.

For You and the Kids: Silverleaf Spiced Cider
(courtesy of 70 Park Avenue Hotel, New York City)
1 gallon unfiltered apple cider
1/4 cup diced crystallized ginger
2 to 21/2 cinnamon sticks
3 cloves
1 teaspoon nutmeg
1 smashed cardamom
2 cups sliced apples
orange zest
Bring all ingredients except apples and orange zest to a boil in a large pot. Cover and remove from heat, and let steep for at least 30 minutes. Add sliced apples to the pot. Heat to desired temperature and serve in mugs; garnish with orange zest. Yields approximately 16 one-cup servings.

For the Morning After: Plymouth Breakfast Martini
(courtesy of Plymouth English Gin)
Breakfast in a glass: In a cocktail shaker filled with ice, add
2 ounces Plymouth English Gin and 1 to 2 teaspoons fine-cut marmalade.
Shake vigorously and strain into a martini glass.
Garnish with a crisp toast point.