Hunting for a cocktail recipe that captures the flavors of the season? According to Duff, the flavors to be on the lookout for are apple cider, pear, chocolate, vanilla, cinnamon, clove and allspice. And the best liquor you can stock your bar with to stave off winter chill: A good whiskey (she recommends Bulleit Rye or Dickle 12) or a nice, aged tequila like Don Julio Reposado.

To ease your way into cocktail crafting, Duff recommends taking a classic drink recipe and switching out a few ingredients, to give it your own personalized twist. Her advice: Be sure to swap them out with similar ingredients: for instance, acids for acids, sugars for sugars, clear liquors for clear liquors and so on. Some simple substitutions: tequila for gin, vanilla syrup or cinnamon syrup for simple syrup or agave, and grapefruit for lemon.

Another trick for the hostess who doesn't want to spend her evening playing bartender: Make a versatile punch. "If you make a great punch, your friends and family kind of help themselves," Duff says. And to make it look extra pretty, with minimal effort on your part, she recommends making your own block of ice using a salad bowl -- toss in some cinnamon sticks, orange peels, or other extras for added oomph. Bonus: it's also practical because a block of ice will melt more slowly than regular ice cubes, which can dilute your punch (and nobody wants a watered-down drink).

Here, Duff's favorite fall punch recipe:

The All-American Punch
Serves 6
3 oz Bulleit Rye infused with Lapsang Souchong tea (recipe below)
2 oz Dickel Whiskey No. 12
1.5 oz Carpano Antica Vermouth
1.5 oz Pom fall syrup (recipe below)
1 oz Aperol
1.5 oz lemon juice
1.5 oz pomegranate juice
1.5 oz apple cider
10 dashes of Angostura bitters

Mix all ingredients together in a punch bowl. Slide in ice block.

Pom Fall Syrup
1 cup of pomegranate juice
1 cup of sugar
1/4 cup cloves
1/4 cup star anise
3 cinnamon sticks

Cook cloves, anise, and cinnamon sticks into the Pom juice and sugar. Remove from heat and let cool. Strain into a clear glass.

To infuse the Bulleit: Pour the Bulleit into large container, add in 3 tea bags and allow it to steep for 7-10 minutes with Lapsang Souchong tea. Once it achieves the desired taste, remove the tea bags and strain the Bourbon back into the bottle.

And for those of you with a sweet tooth, try out her recipe for The Custom Tailored:

Serves One
1 ounce Zacapa Rum 23
1/3 ounce Pedro Ximenez Sherry
1/3 ounce White Crème de Cacao
1 teaspoon Stirrings Espresso Liqueur
3 dashes Chocolate Bitters
Garnish: Dark Chocolate Shavings

Combine Zacapa 23, Pedro Ximenez sherry, white crème de cacao, and espresso liqueur in a mixing glass filled with ice. Stir with a bar spoon until thoroughly chilled. Strain into a chilled coup glass and then garnish by grating dark chocolate on top.

Remember that ice block trick from earlier? This is where you'll want to use it. Blood orange is a seasonal citrus update that "adds tart berrylike notes, and the whole is rounded out by the perfume of almond liquor," says food stylist and author Maria del Mar Sacasa. The bourbon gives it a smokiness that is unexpected in a champagne-based punch, making it perfect for serving in cooler weather.

Bloody Good Punch
Serves 24
Ingredients:
4 cups bourbon
1 ½ cups Blood Orange Sour Mix (recipe below)
1 cup amaretto or other almond-flavored liqueur
2 (750-ml) bottles champagne, chilled
Ice mold

Stir bourbon, sour mix, and amaretto together in a punch or other serving bowl. When ready to serve, stir in champagne and slide in ice mold. Serve.

Blood Orange Sour Mix
Ingredients:
1 cup granulated sugar
2 tablespoons finely grated lemon zest
2 tablespoons finely grated lime zest
1 cup water
1 cup fresh lemon juice (from about 6 lemons), strained
1 cup fresh lime juice (from about 10 limes), strained

Pulse sugar and zests in a food processor until sugar is damp and no zest strands remain. (Alternately, rub zest into sugar with fingertips.) Combine sugar and water in a small saucepan and cook over medium heat, stirring, until sugar is completely dissolved. Let syrup cool to room temperature and then stir in lemon and lime juices. Refrigerate for up to one month in an airtight container.

Excerpted with permission from "Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks"
By Maria del Mar Sacasa
Quirk Books, $22.95, www.quirkbooks.com
Photo Credit: Photography by Tara Striano

Need to impress those friends you haven't seen in forever but always seem to pop up around the holidays? This oh-so-festive bright red cocktail should do the trick. The rhubarb syrup keeps the drink tart and crisp, while the pomegranate seeds float around the glass as you sip. The whisky imparts a smoky flavor that rounds out the drink. "By the end of the sip," says Jeremy LeBlanc, author of The Best Craft Cocktails, "note how the pomegranate seeds have taken on a smokier flavor."

La Mariquita
Yields One Cocktail
Ingredients:
Ice
1 ½ oz whiskey
$#189; oz red cranberry juice
1 tsp homemade rhubarb syrup (recipe below, or your can buy it canned)
2 tsp pomegranate seeds

In a bar tin, combine 20 pieces of ice, whiskey, juice, and syrup. Shake vigorously for a count of 15, strain and pour into a cocktail glass. In your glass, add seeds and stir for 10 revolutions. Serve and suggest guest notes flavors at the first and last sip.

Rhubarb Syrup
2-3 small stalks of chopped rhubarb
1 cup cane sugar
2 cups water
¼ tsp cinnamon
¼ tsp nutmeg
½ vanilla bean pod

Combine ingredients in a small pot. Bring to a boil, and then reduce hear to a simmer. Simmer 5-7 minutes then let cool completely. Strain ingredients.

Excerpted with permission from "The Best Craft Cocktails & Bartending with Flair"
By Jeremy LeBlanc and Christine Dionese
Page Street Publishing Co., $19.99, www.pagestreetpublishing.com
Photo Credit: Photography by Sean Cassidy

We know we promised that there would be no cooking, but this recipe is as easy as boiling water (you can do that much, right?). According to del Mar Sacasa, the Nutella melts effortlessly into the milk -- and if we have the culinary ability to make this, we're sure you do as well. The nutty flavor is enhanced with hazelnut liqueur and a garnish of toasted coconut, while the salt and espresso add sophistication (and keep it from being too tooth-achingly sweet).

Nutella Melt
Yields One Cocktail
Ingredients:
4 cups whole milk
¼ cup Nutella
Pinch salt
6 ounces hazelnut liqueur, such as Frangelico
1 cup heavy cream, chilled
¼ cup confectioners' sugar
2 teaspoons instant espresso powder
¼ cup toasted hazelnuts, chopped, for garnish
Toasted coconut flakes, for garnish

Bring milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip up the cream.

Using an electric mixer, beat cream, confectioners' sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternately, beat by hand using a large wire whisk). Ladle drink into warm cups and top with whipped cream. Sprinkle with hazelnuts and coconut.

Excerpted with permission from "Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks"
By Maria del Mar Sacasa
Quirk Books, $22.95, www.quirkbooks.com
Photo Credit: Photography by Tara Striano