New Year's Eve celebrations needs to have two important factors to be done right: kissing loved ones—or strangers (we don't judge)—and enjoying festive cocktails. We hope that you're keeping a recipe book for all of the drinks we've sent your way over the years, but if not, don't worry because here is a brand new batch for you to whip up to ring in 2015 with. Just don't blame us if you go overboard and need Advil come morning. 

Good JuJu

This fiery recipe pictured above comes to us courtesy of JW Marriott Miami and is part of their Cocktails With Purpose program, which consists of four seasonal low-calorie drinks found in the hotel's Drake Bar.

Ingredients:

• 1.5 ounces Appleton Estate 12-Year Dark Rum
• .5 ounce Leblon Cachaça 
• 1 ounce fresh pineapple juice
• .5 ounce guava nectar
• .5 ounce lemon juice
• 1 ounce Garam Masala Spiced Maple Syrup
• 3-4 dashes Angostura Bitters
• Cinnamon bark for garnish

Directions:

Combine all ingredients (except bitters) in a Collins glass. Fill halfway with pebble ice and swizzle. Fill with more ice and top with Angostura bitters. Add garnish.

Roasted Orange Sbagliatio

This one was created by Joe Campanale of dell’anima in New York.

Ingredients:

• 1 ounce Sweet Red Vermouth
• 1 ¼ ounces Campari
• 1 ¼ ounces sparkling white wine
• 1 roasted orange wedge (preparation below)
• Orange peel for garnish

Directions:

Place the orange in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth. Add Campari and ice, and stir. Strain into a chilled rocks glass that is filled with ice and top with sparkling wine.

Do not stir as this will dissipate the bubbles. Garnish with orange peel.

Roasted Orange:

Slice oranges into wedges and place in a sealable container. Top with sweet red vermouth and refrigerate overnight. In the morning, remove oranges from the vermouth and char on a grill until the sugar caramelizes and black specks form on the oranges.

Silver Dutch 75

Ingredients:

• 1 ounce NOLET’S Silver Dry Gin
• .5 ounce lemon juice
• .5 ounce Grand Marnier
• Moet & Chandon Champagne

Directions:

Pour lemon juice, NOLET'S Silver, and Grand Marnier into a mixing glass with ice. Shake well. Strain into a Champagne flute. Carefully top with Champagne. Garnish with a lemon twist.

Siren's Nightcap

Ingredients:

• 2 ounces FACUNDO NEO
• .75 ounce Cynar
• .5 ounce Aperol
• 1 pinch of sea salt
• 2 dashes chocolate bitters

Directions:

In mixing glass, add the salt and then the rest of the ingredients. Stir with plenty of ice and strain into a rocks glass with a big ice cube. Garnish with orange peel. 

Cloud 9

Ingredients:

• 2 ounces raspberry-infused NOLET'S Silver Dry Gin (preparation below)
• .5 ounce fresh lemon Juice
• .5 ounce simple syrup 
• Dash Peychaud Bitters
• Top with Champagne  

Directions:

Shake all ingredients (excluding the Champagne) together in a cocktail shaker, and strain into an highball glass over cubed ice. Top up with Champagne and stir gently to combine. Garnish with a lemon zest or a couple of raspberries.  

Raspberry-Infused NOLET'S Silver Dry Gin:

Place a small container  of raspberries into a mason jar add one bottle of NOLET'S. Leave to steep for two weeks.

Old Cuban

Ingredients:

• 1 3/5 parts (45 ml) BACARDI 8
• 2 dashes Angostura bitters
• 3/5 parts (20ml) lime juice
• 1 part (25 ml) simple syrup
• 6 whole mint leaves
• 2 2/5 parts (60ml) Martini & Rossi Prosecco

Directions:

Muddle lime juice, syrup, and mint in a mixing glass. Add BACARDI 8, bitters, ice, and shake well. Strain into cocktail glass and top with Prosecco.

Gingerbread Gent

Okay, so this one is a little Christmas-y, but we all have trouble letting go of that particular holiday until after the New Year anyway, right? Plus, with Single Malt Scotch and SomruS Indian liqueur, we don't think you'll hear any complaints.

Ingredients:

• 1.5 ounces SomruS
• 1 ounce ginger liqueur
• 1/2 ounce Frangelico
• 3/4 ounce Single Malt Scotch

Directions:

Shake and strain over a large ice cube.

Knob Creek Torched Citrus Old Fashioned

This take on a classic is courtesy of Jeff Hammett, the bar manager of Swift's Attic in Austen, TX. 

Ingredients:

• 2 parts Knob Creek Single Barrel Reserve Bourbon
• 5 dashes Angostura Bitters
• 1 1/2 parts soda water
• 1 part simple syrup with a touch of clove
• Torched orange and lemon rinds

Directions:

In a shaker, muddle the rinds with simply syrup, Angostura bitters, and Knob Creek Single Barrel Reserve Bourbon. Add ice and stir. Pour over ice into an Old Fashioned glass and top with soda water.

Pomegranate Sparkler

Ingredients:

• 1 teaspoon fresh pomegranate seeds
• 3 ounces VOGA Prosecco
• 1/2 ounce pomegranate juice

Directions:

Scoop 1 teaspoon of fresh pomegranate seeds into a champagne glass. Pour in pomegranate juice. Top with VOGA Prosecco

Coconut Cucumber Gin Fizz

Ingredients:

• 2 ounces Coco Joy Coconut Water
• 2 ounces gin
• 1  ounce lime sparkling water
• Fresh lime wedge, cucumber slices, and basil for garnish

Directions:

Slice fresh cucumber and mint leaves; place in the bottom of a glass. Muddle and fill glass with ice. Shake Coco Joy, gin, and sparkling water, and pour into glass. Garnish with fresh cucumber, lime, and mint.

Spritz Americain

This refreshing recipe comes to us courtesy of JW Marriott Miami, another offering from their Cocktails With Purpose program.

Ingredients:

• 3 ounces Imbue American Vemouth
• 1 ounce lemon juice
• .25 ounce maple syrup
• 2 ounces soda
• 5 green seedless grapes

Directions:

Muddle grapes in the bottom of a tall highball glass. Add remaining ingredients (except soda). Strain over fresh ice in a wine glass. Top with soda and stir. Garnish with dried lemon wheel and green grape slices.

Bohemia Fireworks

Ingredients:

• 2 strawberries
• 1.5 ounces Bohemia
• 1.5 ounces spiced rum
• .5 ounce simple syrup
• 1/2 ounce lemon

Directions:

Muddle the strawberries and add the rest of the ingredients. Shake and pour over ice in a collins glass. Top with Bohemia beer. 

Le Premier Bisous

And finally, here's the Champagne cocktail you should round the night out with. Developed by Karl Franz Williams, the owner of New York's speakeasy club 67 Orange Street, Le Premier Bisous (which means The First Kiss in French) is a nice twist on the traditional Champagne toast with the addition of cognac and crème de menthe.

Ingredients:

• 1 ounce D’USSE
• 1/4 ounce Crème De Menthe
• 1 bar spoon of Averna
• 2 ounces Brut Champagne

Directions:

Combine D’USSE, Crème de Menthe, and Averna in a shaker. Pour into a Champagne glass. Finish with Champagne. Garnish with a lime twist.