The horchata sherbet can be prepared up to a month in advance and makes more than you need for these shakes. Try it solo with fresh berries. Recipe adapted from Aran Goyoaga and her blog, Cannelle Et Vanille.
This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.
Making your own bitters is a labor of love, so use the highest-quality ingredients you can, such as unwaxed organic citrus and top-shelf vodka. Gentian can be found online or at some health-food stores.
Glogg is essentially a warmed punch made with an infused distilled spirit such as vodka or aquavit as well as fortified wine -- that is, wine that's had extra alcohol added. The infusion needs to steep for a week, so factor that into any party plans.