swanky cocktails to ring in the new year

Ty is on duty tonight, helping to keep Boston Harbor safe for all the New Year’s Eve revelers. So my rockin’ plans for the evening include watching Scooby Doo and the Lake Monster (zoinks!) with Aidan, stealing bites of his Kraft Macaroni and Cheese, and experimenting with Enfamil and Similac in an attempt to try and discover if one makes Paige spit up less than the other.

Don’t hate me.

So in the spirit of festive New Year’s Evenings of past, spent with family and friends raising our glasses at midnight and wishing that ‘old acquaintances never be forgot’ … here are some super delish-looking cocktails, care of Martha, that I’d love to be sipping tonight. Eventually I’m going to try each one, whether it be on some New Year’s Eve in the future, or on a random Tuesday night in June.

Sparkling Pear and Cranberry Cocktail

2 tablespoons dry cranberries 1/2 cup organic pear nectar 32 ounces Moscato d'Asti wine 8 small sprigs fresh rosemary

Coquito

1 coconut 3/4 to 1 bottle (750-ml) dark or light rum, preferably Brugal or Bacardi 1 (13 1/2-ounce) can coconut milk, preferably Coco Lopez 1 (15-ounce) can cream of coconut, preferably Coco Lopez 2.5 (12-ounce) cans evaporated milk 2 large cinnamon sticks Ice cubes, for serving 1 (14-ounce) can sweetened condensed milk

Martha’s Berry Little Cocktail

1/2 cup sugar 1 cup fresh cranberries 1 ounce ruby red grapefruit vodka, such as Charbay, chilled 2 ounces champagne, chilled 1 ounce cranberry juice, chilled 1 ounce black currant juice or blackberry puree, chilled

Brandy Alexander

1 1/2 ounces brandy 2 ounces heavy cream 1 ounce Kahlua 1 cup ice

Classic Martini

1 dash dry French vermouth 3 ounces gin or vodka, chilled Ice cubes Green cocktail olive, lemon/lime-peel twist, or tomolive, for garnish