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’Tis the season of scents that evoke memories of childhood — think cinnamon and cloves.

Of sweets that we share with family and friends — see Mom’s apple pie.
And of beverages that are strictly for adults: Rum-spiked eggnog, we’re looking at you.

Using these departure points, local mixologists crafted seasonal cocktail recipes to help us toast the holidays.

(Alyssa Orr/The Palm Beach Post)

PALM BEACH HOLIDAY

“Apples, cloves, cinnamon all bring me back to my childhood,” says Omphoy Ocean Resort bartender and sommelier Josh Lieberman, who used Calvados, an apple brandy, to add “great texture and acidity” to this sparkling, cidery sipper.

1 ounce organic apple cider
1 ounce honey simple syrup (see MIX TIP)
1/2 ounce Calvados apple brandy
Dash of allspice
Dash of ground cloves
Dash of cinnamon
3 ounces Moët & Chandon Brut Imperial champagne
Apple twist

Combine the cider, simple syrup, Calvados, allspice, cinnamon and cloves in a cocktail shaker with ice. Shake vigorously, and strain into a champagne flute. Top with champagne, and garnish with apple twist.

MIX TIP: To make honey simple syrup, heat 1 cup of honey and 1 cup of water in a small saucepan over medium heat, until both ingredients are well combined. (Do not boil the mixture.) Allow syrup to cool completely before using.

The Omphoy Ocean Resort, 2842 S. Ocean Blvd., Palm Beach; (561) 540-6444

(Bruce R. Bennett/The Palm Beach Post)

PEPPERMINT PATTY
Sugar, for rim
1 1/2 ounces Godiva white chocolate liqueur
1 1/2 ounces white crème de menthe
1/2 ounce green crème de menthe
Chocolate syrup, to drizzle

Rim a martini glass with sugar. Combine the Godiva liqueur and white crème de menthe in a shaker with ice. Shake and strain into the martini glass. Float the green crème de menthe atop mixture. Drizzle chocolate syrup.

Four Seasons Resort Palm Beach, 2800 S. Ocean Blvd., Palm Beach; (561) 582-2800

(Bruce R. Bennett/The Palm Beach Post)

TRES LECHES MARTINI
Graham cracker crumbs
1 ounce vanilla vodka
3/4 ounce Whipped brand whipped-cream vodka
1/4 ounce Frangelico hazelnut liqueur
2 ounces pineapple juice
Whipped cream, for topping
1 maraschino cherry

Rim a martini glass with graham cracker crumbs. Combine vodkas, Frangelico and pineapple juice in a cocktail shaker with ice. Shake and strain into the glass. Top with whipped cream and a cherry.

Carlos ’n Charlie’s, CityPlace, upper level across from the movie theater, West Palm Beach; (561) 837-2200

(J. Gwendolynne Berry/The Palm Beach Post)

EGGNOG COCKTAIL

Brian Albe, co-owner of Cut 432, aimed to shake up what he calls the “lost tradition of eggnog” by using a rum with vanilla notes and adding a little almond extract.

1 1/2 ounces Mount Gay Eclipse rum
5 ounces of eggnog
1/2 teaspoon almond extract
Shaved nutmeg
Shake rum, eggnog and almond extract in a mixing tin with ice, and strain into a glass. Top with nutmeg.

Cut 432, 432 E. Atlantic Ave., Delray Beach; (561) 272-9898

(Taylor Jones/The Palm Beach Post)

HOLIDAY APPLE PIE MARTINI

“Tastes like the pie Mom makes every holiday, but with a little kick to deal with the relatives,” says Dirty Martini’s general manager, Garett Hagan.

1 ounce vanilla vodka
1 ounce Sour Apple Pucker schnapps
1 ounce half and half
1/2 ounce cinnamon schnapps
Cinnamon, for sprinkling

Combine first four ingredients in a cocktail shaker with ice. Shake and strain into an oversized martini glass. Garnish with a dash of cinnamon.

Dirty Martini, Downtown at the Gardens, 11701 Lake Victoria Gardens, Palm Beach Gardens; (561) 799-1115