Getting into the holiday spirits

The appetizers are arranged, the soup is simmering, the entrée is keeping warm in the oven. You're sure even Martha Stewart would be proud of your holiday menu. But what are you drinking with all this delightful food? Beer, wine, or … eggnog?

Want to really impress your friends this holiday season? Want to spread some special holiday cheer as your friends sample the delectable dishes at your holiday party?

Then be bold — abandon the eggnog and punch. Place the wine back on the rack and the beer back in the fridge. Leave them for the amateurs. Instead, be daring — step into the world of the country’s best bartenders and create dynamic drinks at home. Spread some traditional holiday cheer with some not-so-traditional holiday cocktails.

We asked leading mixologists around the country to share their recipes and their secret weapons for making the best cocktails. So get ready, steady and mix!

(All recipes make 1 serving.)

Lucy Brennan
A native of London, England, Lucy Brennan owns and operates Mint and the swanky 820 Lounge in Portland Oregon.

Mint's contemporary American cuisine are popular, but it was Brennan's fabulous signature cocktails that earned her a hot spot in Food & Wine's just-released list of the nation's top five mixologists.

Brennan has also won The Oregonian’s “Battle of the Bartenders” in 2001 and was featured as one of the top mixologists in the country by Bon Appétit in 2004. She authored the forthcoming cocktail book "Hip Sips" (Chronicle Books, 2007).

For this festive season, Lucy created three drinks: the Hazel, Sweet Love, and Absolut Mission.

Hazel is prepared with a distinctive espresso vodka; Sweet Love celebrates rainy Portland evenings and is a new take on the more traditional Spanish coffee; and Absolut Mission entices with flavors of fig and port.

Lucy's secret weapon for the perfect cocktail: She believes that creating cocktails should be like cooking and looks for flavors that complement each other. Strive for consistency and balanced flavors in each drink you make. Keep an open mind and don’t be afraid to experiment with combinations of spirits and food.