Dec. 29–It's almost over.

The year that started 364 days ago has come to a close with as much bittersweet resolution as that last sip from a vermouth-slicked martini glass. Now all that's left to do is bite the olive.

Or order another one.

Why don't we go ahead and end this year with a spirited flourish? For drinkers, there are two days left to wring out the last high-proof drops of 2015. And, of course, plenty of excuses for using all of Jan. 1 to welcome 2016. There's still time for making merry. Still time to look back and look ahead. However you plan to spend the rest of the year, consider doing it with a good cocktail in your hand.

Cranberry Cheer Punch

By Laurie Sheddan Harvey, F.E.E.D TX restaurant group

Makes about 10 servings

1 bottle (750 ml) Deep Eddy Cranberry Vodka

1 1/2 cups fresh lime juice

1 1/2 cups cinnamon simple syrup (recipe follows)

Fresh cranberries and fresh rosemary for garnish

Instructions: Combine vodka, juice and syrup in a punch bowl and chill for an hour. Add cranberries and rosemary and stir to combine. Ladle into glasses with ice. Float cranberries on top and add a sprig of rosemary.

For cinnamon simple syrup: Heat 2 cups water until softly boiling. Add 4 cups sugar and stir until dissolved. Add 8-10 cinnamon sticks and let steep until cool. Strain and store in air-tight container in refrigerator for up to a month.

Fig Fling

1 1/2 ounces Wild Turkey 81 Bourbon

1 tablespoon fig jam

1/4 ounce orange juice

1/2 ounce lemon juice

Instructions: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with an orange peel.

Fennel 75

3/4 ounce Tequila Don Julio Blanco

3/4 ounce fennel liqueur

1/4 ounce lime juice

1/4 ounce raw honey syrup

1 dash orange bitters

Sparkling wine

Fennel frond for garnish

Instructions: Combine tequila, fennel liqueur, lime juice, raw honey syrup and orange bitters in a cocktail shaker with ice. Shake well. Finely strain into a flute. Top with sparkling wine. Garnish with fennel frond.

Cranberry Mexican Pharaoh

1 1/2 ounces Tequila Avion Reposado

3/4 ounce Combier (orange liqueur)

2 dashes orange bitters

3 dashes Angostura bitters

Champagne

Cranberries for garnish

Instructions: Stir all ingredients except champagne with ice and strain into a flute. Top with champagne or sparkling wine and garnish with cranberries.

Lemon Ginger Delight

1 1/2 ounces Courvoisier VS

3/4 ounce fresh lemon juice

1/4 ounce ginger syrup

1/2 ounce Aperol

Pinch salt

Orange peel for garnish

Instructions: Combine ingredients except garnish in a shaker filled with ice. Shake and pour into glass. Add more ice if needed. Garnish with orange peel.

Spiced Cocoa

2 ounces Basil Hayden's Bourbon

1/4 ounce Nocello Walnut Liqueur

2 ounces spicy hot cocoa (recipe follows)

2 chili peppers for garnish

Instructions: Preheat mug by filling it with hot water and discarding after 30 seconds. Add bourbon and liqueur to mug. Add spicy hot cocoa and gently mix. Garnish with chili peppers.

spicy hot cocoa

1/2 tablespoon unsweetened cocoa powder

1/2 tablespoon sugar

Pinch of salt

Pinch of cayenne pepper

1/4 cup water

Instructions: Mix dry ingredients together, add hot water and stir until dissolved.

Bourbon Lift

1 1/2 ounces Wild Turkey 101 Bourbon

1/2 ounce orgeat syrup (almond flavor)

1/2 ounce coffee liqueur

1 ounce heavy cream

1 egg white

Splash soda

Nutmeg for garnish

Instructions: Add first five ingredients to a shaker and shake without ice to emulsify. Then add ice and shake again. Strain into a highball glass and top with soda water. Garnish with grated nutmeg.

Tequila Hot Toddy

1 1/2 ounces Milagro Tequila Anejo

1 ounce agave nectar

4 cloves

1 cinnamon stick

1 whole star anise

4 ounces boiling water

Lemon wheel

Instructions: Combine tequila, agave nectar and spices in a heat-resistant snifter or mug. Add the boiling water.

Squeeze the lemon over top, drop it in and stir until agave nectar has melted. Drink hot.

Midnight Sparkler

1 ounce Cruzan Estate Diamond Light Rum

1/4 ounce simple syrup

3 dashes plum bitters

4 1/2 ounces sparkling wine

Plum garnish

Instructions: Combine rum, simple syrup and bitters in a mixing glass with ice and stir for 10 seconds.

Strain into flute. Top with sparkling wine. Garnish with plum.

Bayou Holiday Punch

1/2 cup Bayou Select Rum

1/2 cup Bayou Satsuma Rum

2 cups fresh orange juice

2 bottles (750 ml each) sparkling wine, chilled

Rosemary for garnish

Instructions: Stir together Bayou rums and orange juice in a medium bowl.

Cover and chill for 1 hour. Pour mixture into a large pitcher or punch bowl and top with chilled sparkling wine.

Ladle into glasses filled with ice. Garnish with rosemary. Makes about 12 servings.

Bacardi Ocho Nieves

2 ounces Barcardi Gran Reserva Ocho Anos rum

1/4 ounce Cacao Prieto Single Origin Cacao Rum Liqueur

1/4 ounce Sorel Liqueur (hibiscus flavored liqueur)

1/4 maraschino liqueur

Brandy-soaked cherry

Instructions: Stir spirits with ice until very cold. Pour into a glass with a large ice cube. Garnish with brandy cherry.

Apple Bite

2 ounces Bacardi Gran Reservea Ocho Anos

1 ounce apple gastrique (recipe follows)

Apple chip

Instructions: Stir rum and apple gastrique in a shaker filled with ice until very cold. Strain into a rocks glass with a large ice cube. Garnish with apple chip

apple gastrique

1 cup fresh apple juice

1 cup rice vinegar

1 cup white sugar

Instructions: Mix all ingredients to dissolve in a medium sauce pan. Simmer over medium heat. Let cool and then refrigerate until ready to use.