Maybe you’re like me, an only child who grew up in a small family that quietly celebrated the holidays. On the other hand, maybe you’re like me and you have 30 friends coming over on Christmas Eve to revel in the holidays. Then again maybe you’re like me and believe that the key to any small or large holiday gathering is a wickedly good cocktail.

As I mull over my drink offerings and make last minute adjustments to Friday night’s dinner menu, I thought that I’d share a few cocktail favorites. Easy and quick, they’ll add a little sparkle to any occasion. For the most part they’ll also relieve any stress associated with the holidays and/or two dozen loved ones crammed into your overheated kitchen. So . . . mix those cocktails, spread some cheer and enjoy the company of those near and dear! Happy holidays!

PROSECCO POMEGRANATE FIZZ
Serves 8 to 10

I love Prosecco and I love pomegranate. Hence the Prosecco Pomegranate Fizz.

1 bottle prosecco or champagne, chilled
8 ounces pomegranate juice
1 1/2 ounces pomegranate liqueur
seeds from 1 pomegranate

Pour the prosecco, pomegranate juice and pomegranate liqueur into a large, chilled pitcher. Stir together. Drop a handful of pomegranate seeds into the pitcher. Place the remaining seeds in the bottoms of champagne or cocktail glasses and pour in the drink. Serve immediately and frequently.

POMEGRANATE WINE ICE
from Francine Segan’s “The Opera Lover’s Cookbook” (Stewart, Tabori and Chang, 2006)
Serves 10 to 12

I had the pleasure of testing this festive recipe for food historian and cookbook author Francine Segan. Taken from her 2007 James Beard and IACP Awards-nominated “The Opera Lover’s Cookbook,” it’s a delightful drink from an equally delightful book.

1 1/4 cups sugar
16 ounces pomegranate juice
2 cups white wine
pomegranate seeds, for garnish
16 ounces pomegranate juice

In a medium saucepan over high heat bring the sugar and 1/4 cup water to a boil. Reduce the heat to medium, add the juice and let simmer for about 10 minutes. Remove from the heat and stir in the wine. Allow to cool to room temperature.

Pour the mixture into a shallow baking pan and freeze for at least 12 hours. Before serving, mash the mixture with a fork until it resembles a slushy. To serve, spoon the ice into martini glasses or champagne flutes and top with pomegranate seeds.

CRANBERRY CRUSH
Serves many

For those who prefer an alcohol-free drink, cranberry crush will be a refreshing treat. Serve this in a punch bowl with the frozen cranberries as a garnish. Remember to keep a bottle of vodka and a shot glass nearby for those who crave a stronger beverage. These folks can spike their cranberry crush separately.

1 (64-ounce) bottle of cranberry juice, chilled
1 (32-ounce) bottle of plain seltzer, chilled
2 ounces non-alcoholic grenadine
splash of Rose’s sweetened lime juice
2 cups frozen cranberries

Pour the cranberry juice, seltzer, grenadine and lime juice into the punch bowl and stir together. Add 1/2 cup of the frozen cranberries to the bowl, reserving the rest for when the cranberry supply in the punch bowl diminishes.

MOOSE MILK
Depending upon glass size, this serves at least a dozen.

Years ago my friend Elizabeth shared her family’s secret recipe for moose milk. Since then I’ve tinkered with it a bit and made moose milk a staple of all holiday celebrations. As it’s a rather stiff drink, I’d advise serving it early in the evening, alongside some appetizers.

2 quarts eggnog
1 cup vanilla or dark rum, adding more if desired
⅓ cup brandy, adding more if desired
1 1/2 teaspoons vanilla extract (Note: If using vanilla rum, you can omit the vanilla extract.)
1/2 gallon vanilla ice cream
ground nutmeg, to taste
ground cinnamon, to taste

Place the eggnog, rum, brandy and vanilla extract in a large punch bowl and stir to combine. Add the ice cream. As I’m always rushing to make this drink, I plunk in the ice cream as a solid block. However, if you do have the time, place individual scoops of ice cream in the bowl. Sprinkle ground nutmeg and cinnamon over the top. Allow the ice cream to melt slightly before serving in punch cups or small cocktail glasses.