4 ounces white wine cooler

2 ounces cranberry juice cocktail

Ice cubes

Orange peel

Combine wine cooler and cranberry juice in a wine glass.

Add ice and garnish with orange peel. SOUR ON COKE (1 serving)

8 ounces Classic, New or Cherry Coke

Juice of 1/2 lime

Crushed ice

1 ounce rum (optional)

Combine all ingredients in a glass and shake. ICED ALMOND (1 serving)

1 ounce amaretto

1/3 cup ginger ale

1/3 cup club soda

1 tablespoon lime juice

Crushed ice

Combine first four ingredients and pour over crushed ice. YOU-NAME-IT NOG (8 to 10 servings)

4 eggs, separated

1/4 cup sugar

2 cups milk

1 cup whipping cream

2 cups cold coffee, orange juice or apple cider, or 3 bananas, sliced

1/2 teaspoon vanilla

Nutmeg for serving

Beat together egg yolks, sugar, milk and whipping cream until thick and foamy. Add flavoring of choice, stir to combine and refrigerate. (If using bananas, beat with nog mixture until smooth.) In another bowl, beat vanilla with egg whites until whites are stiff. Fold into nog mixture, pour into chilled punch cups and sprinkle with nutmeg. NO BOOZE BUBBLY (10 servings)

1/2 cup sugar

1 cup water

6-ounce can unsweetened frozen grapefruit concentrate

6-ounce can frozen orange juice concentrate

28-ounce bottle sparkling water or club soda

1/4 cup grenadine syrup

Lemon peel strips for serving

Place sugar and water in a saucepan over medium heat. Cook until sugar is dissolved, stirring constantly. Add frozen juice concentrates and refrigerate. Just before serving time, place juice mixture in a punch bowl. Add sparkling water or club soda, grenadine and ice cubes and stir. Ladle into champagne glasses and add a strip of lemon peel to each. SPARKLING APPLE CIDER SANGRIA (10 to 12 servings)

2 25-ounce bottles sparkling apple cider

Juice of 2 oranges

1 orange, peeled and sectioned

Juice of 1 lemon

1 lemon, thinly sliced

1 lime, thinly sliced

1 apple, peeled and chopped

1 stick cinnamon

Ice cubes

Mix all ingredients except ice in a large pitcher. Refrigerate one hour before adding ice cubes and serving. MEXICAN BLOODY MARY (1 serving)

4 ice cubes

6 ounces vegetable juice

1 teaspoon lemon juice

Worcestershire sauce and hot pepper sauce to taste

1/4 teaspoon cumin

Freshly ground black pepper

1 small jalapeno pepper

1 1/2 ounces vodka (optional)

1 scallion, green top included

Sprig of coriander (optional)

Combine all ingredients except scallion and coriander and shake vigorously. Pour into a tall glass, garnish with scallion and coriander sprig and serve. RASPBERRY VANILLA FLOAT (10 to 12 servings)

1 quart raspberry sherbet, softened

1 pint vanilla frozen yogurt

10-ounce package frozen raspberries, thawed

33.8 ounces (1 liter) club soda, chilled

Mint leaves for garnish (optional)

Combine about a third of the sherbet, yogurt and club soda, half of the raspberries and all of the juice from the raspberries in a blender or food processor and process until smooth. Pour into a punch bowl. Repeat process until all sherbet, yogurt and club soda are used, pouring batches into the punch bowl as you process them. Stir well. Garnish punch with remaining raspberries and mint leaves. KRAMERBOOKS & AFTERWORDS' CHOCOLATE COCONUT FRAPPE (1 serving)

2 1/2 scoops chocolate ice cream

2 tablespoons coconut flakes

2 tablespoons cream of coconut

2 tablespoons half-and-half

Combine all ingredients in a blender and process until smooth.