Liqueur

Louise Pickerel of Muskogee, Oklahoma, writes: "The hot chocolate with coffee and hazelnut liqueurs here is my version of a restaurant recipe. I call it a "chocolate bar," and it does make a nice, lighter alternative to dessert after a filling meal. It's also something good to curl up with in front of the fire." Warming and full of holiday cheer.

Freezing the watermelon and strawberries before mixing the drink eliminates the need for ice  — and allows the fruit flavors to retain their full intensity.

An aromatic Champagne cocktail that pairs beautifully with different herbs and spices.

A glamorous after-dinner drink from Melvyn's restaurant.