No dinner party or celebration is complete without a seasonal beverage. A unique mixed drink allows hosts to put their personal stamp on the affair without having to stock a full bar, which also helps control cost and mess. It also eliminates the need for a host to spend the night playing bartender.

Whether serving one or an entire party, show-stopping cocktails are infused with the rich flavors of the holidays – think cinnamon, ginger, citrus – and will turn even the most casual, simple gathering into an unforgettable festivity. All recipes are courtesy Cocktails for the Holidays by the editors of Imbibe magazine, photographs by Lara Ferroni (Chronicle Books, 2014).

Vixen

Serves: 12 to 16 Tools: large pitcher, punch bowl Glass: rocks Garnish: fresh cranberries and lemon wheels Necessity is indeed the mother of invention.

When asked what sparked the invention of this vibrantly colored punch, Ryan Goodspeed responded instantly, “Mediocre, watery cranberry juice.” During the holiday season, poor-quality cranberry juice too often ruins an otherwise excellent cocktail, so Goodspeed set out to make his own. It’s a breeze to put together, dazzles with tartness and entices with a wintery perfume of fresh rosemary. Bitter Aperol and a touch of simple syrup and lemon tie the satin bow on this festive recipe.

• 3 cups vodka

• 12 ounces Rosemary-infused cranberry juice (recipe follows)

• 8 ounces Aperol (see Tip)

• 4 ounces Simple Syrup (recipe follows)

• 2 ounces fresh lemon juice

• Ice cubes

• 2 cups soda water (optional)

Combine the vodka, cranberry juice, Aperol, simple syrup and lemon juice in a large pitcher and refrigerate until well chilled. Pour over ice cubes into a punch bowl and stir. Add the soda water, if desired. Float fresh cranberries and lemon wheels as garnishes.

Tip: Aperol – a bittersweet Italian aperitif flavored with orange, rhubarb, gentian and cinchona bark – is closely related to another jewel-toned mixer, Campari. And though the two share similarities in color and ingredients, Aperol is a tad sweeter and comes in at about half the alcohol content.

Rosemary-infused cranberry juice

Makes about 8 cups

• 4 (12-ounce) bags frozen cranberries

• 8 cups water

• 10 sprigs fresh rosemary

Combine the cranberries with 4 cups of the water in a large pot. Cook over medium-high heat, stirring frequently so as not to burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups water and the rosemary. Bring the mixture to a boil, remove from the heat and let cool for 15 minutes. Strain the juice into a clean glass bottle, discarding the berries and rosemary. Cover and refriger ate for up to 2 weeks.

Simple syrup

Makes about 1 ½ cups

• 1 cup water

• 1 cup granulated sugar

Combine the water and sugar in a small saucepan and bring to a boil over mediumhigh heat, stirring constantly. Turn the heat to medium-low and simmer, stirring slowly, until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and let cool to room temperature. Transfer to a clean glass bottle, cover and refrigerate for up to 2 weeks. Simmer, stirring slowly, until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and let cool to room temperature. Transfer to a clean glass bottle, cover and refrigerate for up to 2 weeks.