This updated grasshopper is even tastier than the original, thanks to the addition of a cool new ice cream flavour.

To make 1 serving: In a blender on high speed, blend together ¼ cup (60 mL) Panache Mistletoe Wish Ice Cream, 1½ oz (45 mL) vodka, 1 oz (30 mL) 2% milk and 3 ice cubes until smooth. Pour into a chilled martini glass; using a microplane grater, grate chocolate shavings on top, then garnish with a big sprig of fresh mint.

Zero-proof it: Turn this drink into a non-alcoholic treat by swapping out the vodka for chilled mint tea instead.

This drink has all the elegance of a classic champagne cocktail but with slightly less alcohol, thanks to the use of delicious fizzy Italian soda instead of sparkling wine.

To make 1 serving: Chill a champagne flute and all liquid ingredients in the fridge for several hours before making the drink. When you’re ready to make the cocktail, pour 1½ oz (45 mL) gin and ¾ oz (22 mL) lime juice into the flute. Top with 4 oz (120 mL) Panache Sicilian Lemonade and 1 oz (30 mL) Panache Ginger Beer. Drop a dark cherry into the flute and garnish with a sprig of rosemary.

Zero-proof it: Skip the gin and use 2½ oz (75 mL) ginger beer instead for a “mocktail.”

This over-the-top spiked hot chocolate combines rich dark rum with salted caramel chocolate to achieve new levels of decadence.

To make 1 drink: To make whipped cream, whisk together 4 oz (120 mL) whipping cream, 1 tsp (5 mL) granulated sugar and ¼ tsp (1 mL) vanilla until frothy and thick but not stiff; set aside. Make 5 oz (150 mL) Compliments Salted Caramel Hot Chocolate according to package instructions and add to glass mug. Stir in 1½ oz (45 mL) dark rum; spoon whipped cream on top. Garnish with pinch freshly grated nutmeg.

Zero-proof it: Use chai tea in place of dark rum for an alcohol-free version.