At smashing good time. (Living in Mexico).

Let's face it: Booze and the holiday season go hand in hand. From the first posada to Three King's day, different holiday drink recipes have traditionally accompanied Mexico's holiday merrymaking. So, for your next bash, we've compiled a few classics as well as some new-fangled concoctions. But always remember: "Tado con medida."

WHITE CHRISTMAS 

2 ounces white creme de menthe 

4 ice cubes

1 teaspoon white creme de cacao Soda water

Pour creme de menthe over ice cubes in a chilled 12-ounce highball glass. Add creme de cacao. Fill the glass with soda water and stir lightly to blend.

EGGNOG

(Credit:The University Club)

2 eggs

1/2 cup sugar

1/2 teaspoon vanilla

1 ounce of brandy

1 ounce of rum

A pinch of nutmeg

Separate the yolk from the egg white. Beat the yolk separate and add the sugar. Beating until foamy, slowly add the brandy, rum, vanilla and egg white. Sprinkle nutmeg on top before serving.

MINT JULEP 

I shot of Kentucky bourbon

Crushed ice

Water

2 tablespoons of sugar

Fresh mint

Empty the shot of Kentucky bourbon into a highball glass. Add the crushed ice and water. Stir in sugar. Decorate with a sprig of fresh mint.

PONCHE NAVIDENO

4 liters of water

5 to 8 pieces of cana, without the peel and in strips

15 tejocotes, whole and peeled

4 red apples, cubed

8 to 10 guayabas, cubed and peeled

1/2 cup of prunes

2 small pieces of orange peel

1 piloncillo

1 cinnamon stick

1/2 cup of prepared Jamaica tea

1/2 cup of prepared tamarind tea

Brandy or rum

Prepare beforehand the tamarind and jamaica teas.

Put piloncillo, cana, tejocotes, apples, guayabas and water in large pot on high heat. When it begins to boil, add the cinnamon, orange peel, and the tamarind and Jamaica teas. Move with care so that the fruit doesn't dissolve. Cook until the apple and guayaba are soft. Serve hot with a splash of rum or brandy.

(Note:The jamaica and tamarind teas can be substituted with a 1/2 bottle of red wine.)

MARVELOUS MARGARITAS

2 parts tequila

1 part Cointreau (orange liqueur)

1 part lime juice

Mix ingredients well--but not in a blender. Serve them on the rocks, and salt the rim of the glass.

TAMARIND MARGARITAS

1 1/2 ounces of tequila

1/2 ounce of Cointreau

3 ounces of tamarind concentrate (Tucan brand) Juice from two squeezed limes 

Throw all ingredients into a blender in the order you desire. Blend until smooth. Serve in Margarita glasses.

DIABLO SUELTO

For the morning after, try one of these to cure even the fiercest of hangovers.

This delicious recipe is a favorite among Margarita lovers, and is also recommended for dieters. The salt and hot sauce should be used in proportion to the severity of the hangover.

Tequila

Lime

Mineral water

Salt

Chile piquin (dried chile powder)

In a glass with ice, add the juice of three or four lemons, followed by one or two shotglasses of tequila, one teaspoon of salt, and a teaspoon of chile piquin. Mix well and slowly add the mineral water until the glass is full. Mix again and drink the whole thing down in one gulp!

MULLED WINE

1 lemon

2/3 cup sugar

2 cups water

1/2 teaspoon allspice 

1 teaspoon whole cloves

2 cinnamon sticks

1 bottle burgundy or other dinner wine

Slice the lemon without peeling. Combine with sugar, water and spices. Bring to a gentle boil for 10 minutes. Turn heat down to low and add wine. Heat at high temperature without boiling. Serve immediately.

ORANGETTE

Amaretto Orange juice Granadine syrup Ice to taste Fill up a wide glass, (a cocktail glass or half of a coconut) with ice to taste, add amaretto to taste and let it chill for a few seconds. Slowly add the orange juice to fill 3/4 of the glass. Finally, add the granadine syrup very slowly so that the colors don't mix.