Cheers to the holiday! Bars and restaurants offer lots of seasonal cocktails this time of year, and here are recipes for some of the favorite drinks at several local venues.

Crafted by the amazing team of Virginia Graham and Kylie Sarosi at Café bar in Westerly, this delicious cocktail will have you saying, “Merry Christmas and Happy Holidays” all season long.

Serve over ice in a large goblet.

Garnish with a cocktail umbrella-skewered Amarena cherry and orange slice.

You want taste AND drama? Try this Stink, Stank, Stunk from Draft Choice in New London. You can have it without adding and lighting up the rum floater, but why would you?

Mix first four ingredients. Then add rum on top, light the rum. Sprinkle cinnamon to taste.

Dip a martini glass in chocolate and then into crushed graham crackers. Add a swirl of chocolate to the glass and pour in the shaken cocktail. Top with a toasted marshmallow.

Mix all the ingredients - tequila, orange liquor, lime juice, cranberry juice and the ice - in the shaker. Rim the glass with salt.

2 oz tequila

2 oz orange liquor

2 oz coconut cream

Ice

Coconut shaves for rimmed

Mix all the ingredients - tequila, orange liquor, coconut cream and the ice - in the shaker. Rim the glass with the coconut shaves.

A traditional Puerto Rican cocktail (think Puerto Rican eggnog) with a pistachio twist, based on the popularity of the pistachio cake from The Social’s in-house bakery. This is a pre-batched cocktail. Great for a holiday party.

Chop pistachios into a fine paste. Blend ingredients, chill and let sit for 24 hours. Add a dash of green food coloring for the pop of color..

Owner Gene Barousse says, "Our holiday drink is a traditional holiday punch with a twist -- the kind your aunt made in a big gaudy punch bowl but kids weren't allowed to drink! There is one secret ingredient (lol) but this works just fine -- and we'll be making them this weekend!"

Mix the ingredients, and add oranges and cranberries to garnish.

Pour all ingredients into a cocktail shaker with ice.

Shake vigorously.

Strain contents into a martini glass.

Top with whipped cream.

Place ginger bread man cookie on top.

Rim a martini glass in vanilla frosting, then dip glass in shredded coconut, and set glass aside.

Pour all ingredients into a cocktail shaker with ice.

Shake vigorously.

Strain contents into martini glass.

Mohegan Sun’s nightlife lounge, novelle, will be hosting The Big Little Takeover Holiday Party at 7 tonight, and it will include a RumChata Bar. Two highlights are the Espresso Martini and Santa’s Sleigh, which will also be available through the New Year’s Eve festivities at Mohegan Sun.

Espresso Martini

Shaken and served up in a coupe

Santa’s Sleigh

Shaken and served on the rocks

Chef/owner Colt Taylor says, “This is a vegan, gluten free Coquito (or ‘little coconut’) ,a traditional Christmas drink that originated in Puerto Rico. It’s made with pawpaw, a fruit with a lively tropical mango-banana-citrus flavor. It’s a rum-based cocktail that’s nice and boozy and surprisingly creamy, considering there’s no actual milk! Paw paw can be tough to find, so you can add your own favorite fruit or omit it altogether, and it’s still delicious!”

Mix all ingredients in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Remove from heat and let cool for 20 minutes.Pour the mixture into a half-gallon container, add the cinnamon stick and cool in the refrigerator.

To Serve:

Combine 3 ounces of the mix with 2 ounces rum. Stir or shake without ice to retain the creamy texture and pour over crushed ice into a julep cup. Optional: Garnish with a light dusting of fresh grated nutmeg, burnt cinnamon, paw paw and mint or juniper.

Chef/owner Colt Taylor says, “This is perfect for the holiday season. It’s made with Grand Mayan silver tequila, St. George spiked pear liqueur, rosemary agave and fresh squeezed lime juice. It tastes like Christmas. And the little bit of spice from the fresh serrano hits just right!”

Mix all the ingredients in a cocktail shaker. Shake for 10 seconds. Pour over ice into a salt rimmed rocks glass. Garnish with a lime wedge and slice of serrano.