'Tis the season to drink and be merry and we've got the perfect cocktail for you to do just that. This Cranberry Mimosa is just three ingredients and a delight to drink this holiday season. Mix together cranberry juice, champagne and ginger ale or ginger beer (whichever you prefer or have on hand is fine). Garnish with sugared cranberries and serve. For a mocktail version, substitute St. Julian's Sparkling White Juice for the champagne. Take a moment for yourself this holiday season to reflect on everything you accomplished this year. From our homes to yours, happy holidays!

We're going back to basics with a simple gin drink that is the perfect refreshment for any episode: the Pear Collins. Classic and confident, this cocktail blends pear nectar, Plymouth Gin, honey, lemon, and club soda for an easy, bubbly refreshing drink. The cocktail is not too sweet and not too citrusy, making it just right for the Goldilocks of the world. After a long hard day of breaking through barriers and taking your seat at the table, the Pear Collins is an ideal sidekick.

Pineapple and chamomile tea are not your usual co-conspirators, in flavor or philosophy. The golden fruit is acidic and tart, containing flesh-eating enzymes. On the other hand, chamomile is a calming herb historically used as a remedy for inflammation and gastrointestinal ailments. But together, in our Pineapple Chamomile Lemonade, they coalesce into a surprisingly well-balanced mocktail.

You’re not the only one that contains multitudes.

Our guest April Clobes introduced us to one of her favorite wineries, Big Table Farm. Big Table Farm is a winery in Oregon that was self-started by a couple with a passion for wine. Their farm focuses on sustainability and keeping its operations in-house and its owner, Clare Carver, even illustrates each of the bottle labels. April's recommendation is their Pinot Noir, which brings a sweet, fruity, and cedar-driven flavor. If you're a wine drinker, we can't recommend this enough.

Look no further for excitement than the Verbena. Its X-factor ingredient, the Szechuan button, is a tiny flower with palate-altering powers. It creates numbing, tingling sensations on the tongue, and changes the way we taste flavors. Sometimes, all you need is a change of perspective.

The French 75 is a favorite among many, including us, but we’ve found a way to make it more sustainable. In this mocktail version, we removed the booze without losing the fun or flavor. San Pellegrino’s Limonata soda plays a stellar role in this drink, creating the perfect balance between sweet and tart.

For all the crafty folks out there, our Rosemary Tangerine Cocktail is just for you. There’s truly a process to this drink, it’s not just a throw-some-ingredients-in-a-shaker-and-shake situation. We’re talking about caramelizing a tangerine — some real food chemistry action. More power to you if you just want a rum and coke, but nothing worthwhile ever comes easy.

Some might find scotch inaccessible due to its acquired, peaty taste. We offer you the Rusty Compass as an introduction (or reintroduction) to bourbon’s cousin in hopes of extending your palate. It’s similar to an Old Fashioned, albeit a bit smokier, and the cherry liqueur rounds it out for a nice finish. And if you don’t like it, don’t give up; taste buds are supposed to evolve every seven years or something, right?

It’s above freezing somewhere, right? Like on the Spanish island of Ibiza, the namesake of this tropical cocktail. Channel your powers of imagination when enjoying this one because it’s important that you drink it cold. The sweet yet complex flavor of Licor 43 pairs well with the familiar tart of pineapple. Now crank the thermostat to 80 degrees and throw on a bikini — mama needs a drink on the beach.

The Saint Florent is something like a fancy cross between an Aperol Spritz and a French 75. It’s a little sweet, a little bitter, and fairly potent thanks to the gin. Between its flavor and beautiful orange hue, this cocktail will surely impress at your next dinner party.