What will you be stirring up this Christmas?

If you haven't given your holiday cocktail menu a thought, now's the time. The flavors of Christmas are just too good not to serve up over ice (think vanilla, cherry, coconut and spice). Need a recipe? Jonathan Pogash (aka. the Cocktail Guru) can definitely help. Making the rounds on the Today Show and Fox News this week stirring up holiday sips, he also posted the recipes on his blog. Here are two that I'm hoping to try this Friday:

Spiced Cherry Collins
1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin**
3 cherries, pitted
1/2 oz. fresh lime juice
1/2 oz. clove syrup**
Club Soda
Garnish: cherry and cloved lime slice
Glass: highball

Muddle the cherries, then shake other ingredients except for club soda in a cocktail shaker then strain into highball glass with ice. Top w/ club soda. Stir briefly.

To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to airtight container w/ Gin. Allow to infuse for approx. 30 minutes. Remove tea bags and serve.

To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw. Add in 1 tbsp whole cloves and heat until sugar is dissolved. Then simmer for approx. 10 minutes. Strain out cloves, chill, and serve.

Spicy Elf
1 oz. Belvedere IX Vodka
1/2 oz. Allspice Liqueur
1/2 oz. fresh lime juice
1 tsp. agave nectar
Ginger Beer
Garnish: peppermint sprig

Shake the first four ingredients together in a cocktail shaker and strain into an ice-filled highball glass. Top with splash of ginger beer.