The holidays are a time steeped in traditions — especially in New Orleans. For generations, cocktails have been at the center of the festivals and feasts that people enjoy every year. This year, we asked our team to share some of their traditions with you in the form of their go-to holiday cocktails. Read the list, check it twice and mix up a few of your own this holiday season.

Team Member: Jimmy
Holiday Cocktail: Manhattan
Why Manhattan: “They’re dang classy.”
Tools Needed: Chilled glass
Recipe Tip: 2 oz rye or bourbon whiskey, 1 oz sweet vermouth, a few drops of orange bitters, garnished with a cocktail cherry and an orange or lemon peel

Team Member: Cat
Holiday Cocktail: Eggnog
Why Eggnog: “It’s a holiday tradition.”
Tools Needed: Chilled glass, ice
Recipe Tip: Start with Browns Dairy Egg Nog. Then, spike it with Buffalo Trace and serve it sprinkled with nutmeg and cinnamon. Serve it super chilled.

Team Member: Davis
Holiday Cocktail: Highball
Why Highball: “In my neighborhood, the neighbors would visit every house in the neighborhood during the holidays and we would all drink highballs. By the time they got to certain houses, it was a party! The cocktail reminds me of my parents.”
Tools Needed: Highball glass, bar spoon
Recipe Tip: Keep it casual and on the rocks. Go with Canadian whiskey and either 7 Up or Sprite, whatever you have around.

Team Member: Jim
Holiday Cocktail: Cajun Eggnog
Why Cajun Eggnog: “It’s a Louisiana favorite. I drink it from a tall glass or tumbler (depending on how thirsty I am).”
Tools Needed: Blender
Recipe Tip: 4 parts eggnog, 1 part Southern Comfort 100, blend with ice

Team Member: Stacy
Holiday Cocktail: Brandy Crusta
Why Brandy Crusta: “Living in the Deep South, we are often graced with warmer holiday seasons, and I enjoy brighter notes. The beautiful sugar rim and the bright flavors of the orange and lemon really compliment the cognac and deep flavors of the aromatic bitters; plus cognac always makes me feel a little warm inside.”
Tools Needed: Shaker and strainer
Recipe Tip: 2 oz cognac, half oz orange curaçao, half oz fresh lemon juice, half oz maraschino liqueur, 2 dashes Angostura bitters