This festive, punchy riff on the classic 1990s-era appletini calls for clementine and pomegranate, two of our favourite holiday treats brought together in one smart cocktail glass.

To make 1 serving: In a cocktail shaker filled with ice, add 1½ oz (45 mL) vodka, 2 oz (60 mL) pomegranate juice, ½ oz (15 mL) lime juice and ½ oz (15 mL) simple syrup (15 mL); shake well for 30 sec. Strain into a chilled martini glass. Top with 1 oz (30 mL) Panache Clementine Italian Soda. Garnish with a big chunk of pomegranate and a clementine twist. Gently sprinkle the fruit with pumpkin pie spice, being careful not to get any in the drink.

Zero-proof it: Swap out the vodka and use 2½ oz (75 mL) pomegranate juice and 2 oz (60 mL) clementine soda instead.

Bartenders love making mash-ups and hybrids, such as this one that’s inspired by both the white Russian and a classic cola float finished with mistletoe ice cream for a little extra seasonal fun.

To make 1 serving: Ahead of time, make 1 oz (30 mL) espresso (or strong coffee); stir in 1 tbsp (15 mL) granulated sugar until dissolved. Refrigerate until nicely chilled, about 30 min. Next, build the drink by pouring 1½ oz (45 mL) amber rum into a soda fountain–style ice cream sundae glass (or old fashioned glass). Add the chilled coffee and 3 oz (90 mL) Compliments cola. Add 1 scoop (60 mL) Compliments Mistletoe Wish Ice Cream; gently pour in 1 oz (30 mL) 1% milk. Garnish with 2 wafer rolls and sprinkle with ½ tsp (2 mL) cocoa powder.

Zero-proof it: Omit the rum and add an extra 1½ oz (45 mL) unsweetened coffee.

Once upon a time, cranberry was the hero ingredient at all martini bars. This tart delicious juice is making a comeback in drinks like this festive twist on the paloma cocktail.

To make 1 serving: In a cocktail shaker filled with ice, combine 1 oz (30 mL) tequila, 1 oz (30 mL) Compliments Organic 100% Cranberry Juice from Concentrate, ½ oz (15 mL) lime juice, and ½ oz (15 mL) agave syrup; shake well for 30 sec. Strain into a highball glass filled with ice. Top with 4 oz (120 mL) Panache Pink Grapefruit Italian Soda. Using a long bar spoon, stir a few times. Garnish with 5 cranberries on a cocktail pick and a sprig of rosemary.

Zero-proof it: Swap out the tequila and use 2 oz (60 mL) cranberry cocktail instead.

A drink with serious “main character energy” if ever there was one, this gin Caesar takes a page out of the dirty martini’s book for extra-savoury flavour.

Rim the outside of a large tulip glass with Compliments Cajun Seasoning, taking care the seasoning doesn’t get into the glass. Fill the glass with ice, then add 1½ oz (45 mL) gin, 4 oz (120 mL) Compliments Tomato Clam Cocktail, 1 oz (30 mL) brine from a jar of Compliments Whole Queen Olives and ½ oz (15 mL) lime juice. Season to taste with Tabasco sauce and Worcestershire sauce; stir a few times with a long bar spoon. Garnish with a snow crab claw clamping a queen olive. Makes 1 drink.

Zero-proof it: Omit the gin and use an extra ½ oz (15 mL) lime juice and an extra 1 oz (30 mL) tomato-clam cocktail.

Since this delicious play on the cookies-and-milk holiday tradition is sure to please the crowd, you might want to scale up and bottle a batch in advance. Keeps in the refrigerator for up to three days.

In a cocktail shaker filled with ice, add 1½ oz (45 mL) bourbon, 1½ oz (45 mL) 2% M.F. milk (or whipping cream, if desired), ½ oz (15 mL) Compliments Organic Very Dark Maple Syrup and ⅛ tsp (6 mL) Compliments Pure Vanilla Extract; shake well for 45 sec. Strain into a brandy snifter. Garnish with a Compliments Maple Crème Cookie on a cocktail pick. Sprinkle with ⅛ tsp (6 mL) nutmeg. Makes 1 drink, but can be scaled up and pre-batched to suit larger gatherings.

Zero-proof it: Swap 1 ½ ounces (45 mL) of iced tea for bourbon.

At heart, this is a simple rye and ginger, but it’s dressed up with a few frills inspired by the 1950s-era Moscow mule and traditional champagne cocktails.

In a cocktail shaker filled with ice, add 1½ oz (45 mL) rye whisky, ¾ oz (22 mL) lemon juice and ¼ oz (7 mL) Compliments Organic Very Dark Maple Syrup; shake well for 30 sec. Strain into a chilled champagne flute. Carefully pour in 5 oz (150 mL) Panache Ginger Beer Soda. Garnish with a good cocktail cherry and a sprig of fresh mint. Makes 1 drink.

Zero-proof it: Up the lemon juice to 1 oz (30 mL) and add an extra 1 oz (30 mL) ginger beer in lieu of bourbon.

Stay safe. Please respect and follow all public health guidelines when celebrating the season.