Death in the P.M.

A combination of absinthe and sparkling wine makes for a killer tail. (By Aida Mollenkamp)

Eggnog Popcorn Balls

All the flavor without the booze. (By CHOW Food Team)

Paloma

Like a bubbly margarita. (By Adam Geenen)

Mulled Hard Pear Cider

All ciders are not created equal: This one uses pear instead of the more traditional apple, for a simple change that adds a lot of flavor. (By Aida Mollenkamp)

Drunken Watermelon Pops

Raspberry liqueur and vanilla tweak a summer party staple. (By Amy Wisniewski)

Spiked Frozen Coffee Shots

Stay up as you get down. (By Aida Mollenkamp)

Mandarin Orange Digestif

Floral, sweet, and quite stiff. (By CHOW Food Team)

Fennel Digestif

If black licorice went boozy, you’d have this digestive. (By CHOW Food Team)

Inca Trail

The origin of pisco is a heated point of debate, but there’s no doubt that this tail can be enjoyed by those on both sides of the argument. (By Amy Wisniewski)

The Livorno

A sparkling tail made with Galliano, the mysteriously herbal liqueur from Livorno. (By Aida Mollenkamp)

Orange Digestif

Like orange flower blossoms steeped in alcohol. (By CHOW Food Team)

Round Robin

Rock the Round Robin for a sweet absinthe tail. (By Aida Mollenkamp)

Apricot-Whiskey Smash

The best way to get fruit into your diet. (By Amy Wisniewski)

Plum Blossom Cocktail

As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine. (By Aida Mollenkamp)

Melon Dip Cocktail

Ouzo melds with cantaloupe for an unusual, understated flavor. (By Aida Mollenkamp)