The recipes you’ll need to get through the holidays with yuletide cheer intact.

Each makes 1 serving

The Christmas Virgin
James Endicott at Allen & Delancey (115 Allen St at Delancey St, 212-253-5400)

2 oz Calvados
3/4 oz ginger liqueur
1 oz lemon juice
3/4 oz house-made cinnamon simple syrup (Syrup: 1 cup sugar and 2 cups water combined with five cinnamon sticks in a medium saucepan, brought to a boil and allowed to cool)
1/2 to 1 oz champagne
1 tsp cinnamon
1 tsp sugar
Lemon wedge

Combine cinnamon and sugar on a small plate. Use the lemon wedge to moisten a chilled martini glass. Dunk in cinnamon and sugar mixture; invert. Shake first four ingredients together with ice; strain into chilled cocktail glass. Top with a float of champagne. Serve.

The Why Still Single
Stephanie Schneider at Huckleberry Bar (588 Grand St between Leonard and Lorimer Sts, Williamsburg, Brooklyn; 718-218-8555)

For the rim of the glass:
1 tbsp Thai chili, ground coarsely in a spice mill
4 tbsps fine sea salt

For the drink:
1 oz Silver Tequila (Herradura preferred)
1 oz mezcal (Del Maguey San Luis del Rio preferred)
2 dashes Regans’ orange bitters
1 oz spiced pear syrup (pears, dried Thai chili, sugar, lemon zest)

For the pear syrup:
1 1/2 cups sugar
1 1/2 tsps lemon zest
1 tsp Thai chili (available at Asian specialty food stores), powdered
2 lbs Bosc or Bartlett pears peeled, cored and diced
3/4 cup water

In a medium saucepan, combine sugar, water, chili and zest over medium heat. Stir until sugar is dissolved. Add pears; increase heat to high. Once at a boil, reduce heat to medium-low and simmer until pears are tender. Let mixture rest until cool; strain into a bowl.

Blend chili and salt in a spice mill until it’s become a fine powder; use a strip of lemon zest to oil the rim of a chilled martini glass and dunk glass into the powder mixture. Shake tequila, mezcal, bitters and pear syrup with ice, and strain into a martini glass. Serve.

The Patience
Frederick Twomey at Bar Veloce (176 Seventh Ave between 20th and 21st Sts, 212-629-5300; 175 Second Ave between 11th and 12th Sts, 212-260-3200)

2 oz Veloce liqueur
1 oz sweet vermouth (Punt e Mes preferred)
2 oz sparkling wine (prosecco preferred)
Bitters (orange preferred), for glass
1 thin slice orange peel, for garnish

Pour ingredients one at a time into a mixing glass with ice. Stir for one minute after each addition. Pour a small amount of bitters into a chilled martini glass; swirl to coat; drain. Strain mixture into a glass. Singe orange peel briefly with lighter. Add to drink. Serve.