'Tis the season for seasonal libations, and hotels and resorts around the country are celebrating with new cocktails or new twists on holiday classics. Here are a few to try out as the end of the year approaches. 

California Coquito

From La Quinta (Calif.) Resort & Club

13.5 oz coconut milk
12 oz evaporated milk
14 oz sweetened condensed milk
2.25 oz egg yolk
0.75 tsp kosher salt
5.5 oz Coconut sous vide spiced rum
1.25 oz Rhum Clement Coconut Liqueur 

Combine all the ingredients except the rums in the pitcher of a blender, and blend at high speed until thoroughly incorporated. Slowly incorporate the rums at low speed, in small increments; this will allow for the mixture to emulsify rather than curdle if you pour the alcohol all at once. Strain the mixture and transfer it to an airtight glass bottle. Reserve the mixture in the refrigerator to chill thoroughly before serving. When ready to serve, add 3.5 oz of the chilled cocktail base and one cube of ice to a cocktail shaker. Shake vigorously, then double-strain into a small serving glass. Garnish with a few sprays of coconut spray.

White Christmas Mojito 

From The Madison Hotel, Washington, D.C.

8 fresh mint leaves, plus more for garnish
Juice of half a lime
1 tbsp white sugar, plus more for garnish
2 oz white rum
1 oz coconut rum
¼ cup unsweetened coconut milk
Sparkling water
Simple syrup
Sparkling sugar
Pomegranate arils

Rim glass by dipping it in simple syrup and sparkling sugar. In a shaker add mint leaves, lime juice and sugar. Muddle until mint leaves break down. Add ice, white rum, coconut rum, and coconut milk. Shake until well chilled. Place ice in prepared glass and strain cocktail over. Splash with sparkling water. Garnish with mint leaves and pomegranate arils.

Bananas Foster Manhattan 

From The Brown Palace Hotel & Spa, Denver 

2 oz Woodford Reserve Bourbon
.5 oz salted caramel syrup (not cream based)
1 oz Giffard's Banane du Bresil
12 drops Bitterman's 'Elemakule' Tiki bitters
2 dashes Fee Brother's Black Walnut bitters
Garnish with a banana slice and fresh mint leaves

Add all ingredients into glass mixing beaker over ice and stir to medium dilution. Strain into a martini glass and garnish. 

2024K Martini 

From the Henderson Beach Resort, Destin, Fla.

4-6 oz bourbon 
2 cups eggnog
2 tsp Aztec chocolate 
garnish gold flakes/sprinkles

Pour in bourbon and eggnog, and then add some Aztec chocolate. Shake together and then pour into a chilled martini glass. Finish off with sprinkling some golden flakes on top.

Tequila Spiced Latte 

From Wind Creek Bethlehem (Pa.) Casino & Resort

1.5 oz Mix RumChata
1 oz Casamigos Añejo
1 oz espresso
1 oz creamer
Simple syrup
Cinnamon sugar
Cinnamon stick

Mix RumChata, Casamigos Añejo, espresso and creamer. Rim with simple syrup and cinnamon sugar. Garnish with a cinnamon stick.