Tiramisu Martini

During the holidays, one should do away with the modern notion that guests and family must call ahead before paying a visit. One’s door should be open to all comers, and that takes preparation. Stock up on beer, wine, cider, tea, cocoa—whatever your basics comprise—but add to your liquor cabinet some warming drinks, such as kirs and brandies, cognacs, rums and bourbons. Pick up mulling spices (whole nutmeg, cloves, star anise, cardamom and cinnamon sticks, plus oranges, lemons, honey) to add to cider or wine. Keep on hand a couple of bottles of champagne or other sparkling wine, maybe even a bottle with gold flakes in it; these make great gifts in a pinch.

Once you’ve laid in supplies for unexpected guests, then you’re ready for step two: mastering a couple exotic cocktails and punches for those occasions when you know people are coming by. Following are a few worth trying. Note that glogg can be made well in advance and keeps basically forever.

Garlic Rosemary

Mashed Potato Martini

2 ounces potato vodka

1 dash dry vermouth

garlic-stuffed olives, to garnish

fresh rosemary stem—at least 2 inches—with a couple leaves

Combine vodka and vermouth with six ice cubes in a shaker. Skewer the garlic stuffed olive with a rosemary sprig. Strain vodka and vermouth into martini glass and garnish with the rosemary sprig.

Tiramisu Martini

1 part Kahlua

1 part cognac

1 part Creme de Cacao

1 part milk

1 teaspoon mascarpone cheese

Combine all with ice. Shake well, strain and serve topped with a dollop of whipped cream and powdered cocoa.

White Chocolate-covered

Cherry Martini

1 part white chocolate liqueur

1 part vanilla-flavored vodka

1 tablespoon grenadine per glass

Maraschino cherries, for garnish

To a pitcher filled with ice, add white chocolate liqueur and vodka. Shake to chill and strain into martini glass. Slowly pour a small amount of grenadine along edge of glass. (It will sink to bottom.) Garnish with a maraschino cherry on rim of glass.

Silent Night

2 ounces brandy

Splash of dark rum

A grating of nutmeg for garnish

Cinnamon stick for garnish

This is best served neat in a rocks glass, but it can also be warmed in a microwave for 30 seconds.

Fennel Crushes

1/4 cup fresh fennel, coarsely chopped

1/4 teaspoon fennel seeds

3 ounces gin

2 ounces Pernod or other anise-flavored liqueur

1/4 cup orange juice

Add the fennel and fennel seeds to a shaker and muddle with a wooden spoon. Fill the shaker halfway with ice cubes, add the gin, liqueur and orange juice. Shake well and strain into two ice-filled glasses.

Swedish Glogg

3/4 cup water

3 cardamom seeds

8 whole cloves

2 tablespoons grated orange peel

1/4 cup blanched almonds

1/2 cup seedless raisins

1 cup prunes

1 bottle of dry, full-bodied red wine

1 bottle of port

1 3/4 cups vodka

Sugar to taste (optional)

Bring the water to a boil, add the spices and orange peel tied in a cheesecloth bag. Cover and simmer for 10 minutes. Add almonds, raisins, prunes and enough additional water to cover the fruit. Cover and simmer for 20 minutes. Add the wine, port and vodka. Bring to a boil and remove from heat immediately. Cool and allow to stand in the refrigerator, covered, overnight. To serve, remove the spice bag, reheat the punch and add sugar to taste. Serve in heated mugs or small glasses with a few almonds and raisins in each.