Hot toddies, coffees, teas and other such beverages provide a great punctuation mark to any evening. They are best right after a meal (where they can pinch-hit as dessert) or late in the evening during the after-party party. Here are a few recipes to get you started.

Elissa Eubanks/Staff (ENLARGE)

Frankfurt Froth.

Elissa Eubanks/Staff (ENLARGE)

Sleep Tight.

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Arabian Night
1 serving

Hands on: 1 minute
Total time: 1 minute

The tannins in pomegranate juice make it an ideal candidate for a hot cocktail, and the finishing drop of orange flower water gives it an exotic smell. You can find orange flower water in a market that sells Middle Eastern groceries. While you're there, look for a Middle Eastern or Turkish brand of pomegranate juice, which is less sweet than Pom.

4 ounces pomegranate juice
1 1/2 ounces cognac
2 drops orange flower water
Mint leaf, optional

Heat the juice in a small saucepan or the microwave. Pour cognac into a heated cup or mug and top with juice. Drip orange flower water on the top. Garnish with a mint leaf, if desired.

Per serving: 163 calories (percent of calories from fat, 1), 1 gram protein, 16 grams carbohydrates, no fiber, trace fat (no saturated), no cholesterol, 14 milligrams sodium.

Tom and Jerry
30-40 servings

Hands on: 10 minutes
Total time: 10 minutes

David Wondrich adapted the classic recipe for modern times. If you don't have a Tom and Jerry set, use a punch bowl for the batter and serve the drinks in small mugs. The important part of the ritual is to assemble each drink to order. Also, if you're concerned about using raw eggs, look for pasteurized eggs for this recipe.

For the batter:
12 eggs, separated
1 ounce dark Jamaica rum
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 pounds granulated sugar, approximately
1 teaspoon cream of tartar, optional

For the drinks:
23 to 30 ounces cognac
23 to 30 ounces dark rum
15 to 20 cups warmed milk, approximately
Grated nutmeg, as needed

To prepare the batter: In separate bowls, beat the egg whites to a stiff froth and the yolks until they are thin as water. Mix them together in a large bowl and add the rum, cinnamon, cloves and allspice. Thicken with enough sugar until the mixture attains the consistency of a light batter. Beat in the cream of tartar, which will prevent the sugar from settling to the bottom of the mixture.

To serve the drinks: Put 1 tablespoon of the batter in a warmed mug. Add 3/4 ounce cognac and 3/4 ounce dark rum. Fill with 1/2 cup warmed milk, stir and grate nutmeg over the top.

Per serving (based on 30): 235 calories (percent of calories from fat, 28), 6 grams protein, 18 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 93 milligrams cholesterol, 85 milligrams sodium.

Perfect Irish Coffee
1 serving

Hands on: 1 minute
Total time: 10 minutes

If you don't overdo the coffee or the whipped cream, you see this warhorse drink in a whole new light. Drinks guru David Wondrich provides the recipe.

1 1/2 teaspoons brown sugar
1 1/2 ounces Irish whiskey, such as Redbreast or John Powers & Sons
3-4 ounces hot brewed coffee
1 ounce lightly whipped heavy cream

Place sugar, whiskey and coffee in a 6- to 8-ounce glass, preferably one with a short stem and a little handle. Stir to dissolve sugar and spoon cream on top.

Per serving: 187 calories (percent of calories from fat, 79), 1 gram protein, 6 grams carbohydrates, no fiber, 10 grams fat (7 grams saturated), 39 milligrams cholesterol, 14 milligrams sodium.

Scotch Toddy
1 serving

Hands on: 1 minute
Total time: 1 minute

David Wondrich calls this his favorite hot alcoholic drink, and I'm inclined to agree. Single-malt drinkers: This may sound like heresy, but do not hesitate to break out the good stuff.

1 teaspoon raw sugar
1 strip lemon peel
2 ounces single-malt scotch

Warm a coffee cup with hot water and empty.

Place sugar in a prewarmed mug. Add 1 ounce hot water to dissolve. Add lemon peel and scotch. Stir. Pour in about 2 ounces boiling water.

Per serving: 148 calories (percent of calories from fat, 0), trace protein, 4 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.

Sleep Tight
1 serving

Hands on: 2 minutes
Total time: 2 minutes

True to its name, this beverage does put you in the mood for a down comforter, but it is so clean and delicious. Creative barkeep Lara Creasy serves it at Shaun's.

5 ounces milk
1/2 ounce honey
1 ounce cognac, such as Courvoisier VS

Warm a coffee cup with hot water and empty.

Steam milk and honey using the wand of an espresso machine until hot and slightly frothed. Pour cognac into warmed coffee mug and top with steamed milk and a dollop of foam.

Per serving: 179 calories (percent of calories from fat, 21), 5 grams protein, 18 grams carbohydrates, trace fiber, 3 grams fat (2 grams saturated), 11 milligrams cholesterol, 72 milligrams sodium.

Black Dragon
1 serving

Hands on: 1 minute
Total time: 5 minutes

If you like complex flavors and aren't afraid of a little bitterness, this drink's for you. Mixologist Greg Best prepares his with amaro — an Italian bitter digestif — but Angostura bitters work fine at home.

1 black tea teabag (such as English Breakfast)
1 1/2 ounces spice-infused dark rum
1 ounce orange juice
1 teaspoon honey
Angostura bitters, to taste

Brew tea in 1 cup boiling water. Place rum, orange juice and honey in warmed mug and stir to blend. Top with 1/2 to 3/4 cup tea and stir in a few drops of bitters.

To infuse dark rum: Open a 750 milliliter bottle and add 3 whole cloves, 1 star anise pod, 1/2 teaspoon Sichuan peppercorns, 1/2 teaspoon coriander seed and 1/2 teaspoon fennel seed. Close and wait 2 1/2 weeks for the flavors to infuse.

Per serving: 138 calories (percent of calories from fat, 1), trace protein, 10 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 4 milligrams sodium.

Frankfurt Froth
4 servings

Hands on: 3 minutes
Total time: 10 minutes

At Restaurant Eugene, Greg Best makes a version of this drink with custard sauce and a small- batch bourbon he has infused with warm spices. Just before serving, he grates a roasted peanut over the top, which gives your nose a delightful surprise. Warmed ice cream makes a fine substitute.

1 pint Haagen-Dazs vanilla ice cream
6 ounces spice-infused bourbon
4 peanuts (optional)

Heat the ice cream in a small saucepan until very warm to the touch. Pour into a stainless steel bowl and whisk until it turns frothy.

Divide the bourbon among four warmed mugs. Top with frothed cream. Grate the peanuts over the top using a microplane zester.

To infuse bourbon: Open a 750 milliliter bottle and add 3 whole cloves, 1 cinnamon stick and 1/2 teaspoon Sichuan peppercorns. Close and wait 2 1/2 weeks for the flavors to infuse.

Per serving: 239 calories (percent of calories from fat, 48), 2 grams protein, 16 grams carbohydrates, no fiber, 7 grams fat (4 grams saturated), 29 milligrams cholesterol, 53 milligrams sodium.