These festive holiday cocktails are sure to make spirits bright.

Raspberry Champagne Cocktails

Adapted from “Tiny Food Party!” by Teri Lyn Fisher and Jenny Park (Quirk, 2012). This mixture can be doubled easily. The raspberry mixture can be made in advance and chilled.

1 (12-ounce) bag frozen raspberries, thawed in refrigerator overnight

1 small container fresh raspberries, plus more for garnish

3 tablespoons sugar

1 tablespoon honey

1 ½ cups vodka, divided

1 (750ml) bottle of sparkling wine, chilled

8 ounces Chambord (berry liqueur), divided (optional)

Place thawed frozen raspberries, sugar, honey and ½ cup vodka into a blender. Purée until smooth. Pour through a fine sieve into a small pitcher. Stir in remaining vodka. Chill until ready to serve.

Pour a little of the raspberry mixture into a small flute or cocktail glass. Top with sparkling wine. Add a small splash of Chambord if using. Garnish with a fresh raspberry.

Yield: About 6 servings.

Chilled Eggnog Shooters

From “Tiny Party Food!” by Teri Lyn Fisher and Jenny Park. Eggnog doesn’t have to be the too-sweet stuff from a carton. But it is rich, so you can get away with small servings.

2 egg yolks

¼ cup sugar

1 cup milk (whole or reduced-fat, or soy or almond milk)

½ cup cream

¾ cup bourbon

2 egg whites

Cinnamon-rim garnish:

¼ cup honey

½ cup sugar

1 tablespoons plus ½ teaspoon cinnamon, divided

Beat egg yolks with an electric mixer until light and fluffy. Add sugar and continue to beat, scraping down sides. Stir in milk and cream.

Pour into a saucepan and cook over medium-low heat, stirring frequently, for 5 to 10 minutes or until slightly thickened (you should see a definite track when you draw a finger across the back of the spoon). Strain through a fine sieve and place in a bowl in a bowl of ice water to cool completely. Refrigerate at least an hour and up to 8 hours.

Just before serving, remove from refrigerator and stir in bourbon.

Beat egg whites until stiff peaks form, about 3 minutes. (Stiff peaks will stand up straight when beaters are lifted.) Fold egg whites into the chilled yolk mixture until completely combined.

Pour honey onto a small plate and spread it around. In another shallow bowl, combine sugar and 1 tablespoon cinnamon. Dip each glass into honey and then into cinnamon sugar. Ladle eggnog into glasses and top with a sprinkle of cinnamon.

Yield: 12 small or 6 larger servings.