Every year, Carol Albrecht and her husband Wayne, of Valparaiso ,always buy egg nog to enjoy for the holidays.

"We've tried different kinds of egg nog from the store over the years, including some that even have the alcohol already added," Carol said.

"But it's definitely true, the better the rum, the better the egg nog."

Also for the holidays, the Albrechts always share a bottle of champagne at home for New Year's, in addition to trying out new wines to serve with their Christmas dinner.

"I'm always looking for something new and unusual to try," she said.

"And with wine, I start by reading the labels first, and then the prices. Today, I've seen lines of wine that feature everything from cats to the vampires on the labels and incorporated into the names."

For affordable wines and champagnes, the Alsace winery region located on France's eastern border and on the west bank of the upper Rhine, adjacent to Germany and Switzerland is offering a wide selection of premium European wines all priced for less than $20. With centuries old labels like Lucien Albrecht's Cremant d' Alsace Brut Rose bubbly, Hugel et Fils Gewurztraminer and Gustave Lorentz Riesling Reserve 2007, guests might guess they are drinking vintages from the family wine cellar that are worth hundreds of dollars.

Best of all, much of the fascinating history and legacy of each of these region label wines is explained at alsacewine.com, sharing such details as the fabled background of The Vineyards Schlumberger, which began as grapevine stock originally planted by the Romans and later controlled by an order of monks in the southern town of Guebwiller. When the estates, property and entire Abbey were put up for sale after the French Revolution, they were purchased by the Schlumberger Family. Today, they sell their premium historic wines for just $17 a bottle.

Creativity and table conversation sharing interesting history and storytelling have become even more important than ever for holiday entertaining.

While dinner menus might always remain close to the same year after year, with ham, turkey and all the usual fixings in the appetite spotlight, new and inventive holiday cocktails offer a chance to surprise guests with "deliciously unexpected opportunities."

It's one of the reasons Swissôtel Chicago Executive Chef Dan McGee decided this year to develop what he calls "Magical Martinis that Will Make You Merry" featured in the Lobby Lounge at Swissôtel Chicago.

"From Rudolph to the Grinch, these cocktails pay tribute to some of the season’s best loved staples," McGee said.

On Chef McGee's "rosy cheek" roster of libations this year are his:

* Egg Nog Martini: Absolut Vanilla vodka, Amaretto Disarrono and egg nog

* It's a Wonderful Life Bell Ringer: Brady's Irish Cream, crème de menthe and half & half

* Rudolph's Red Cocktail: Freixenet Blanc de Blanc, Campari, sugar and bitters

* The Grinch: Grey Goose Le Poire, lemon juice, Midori and simple syrup

In 2005, Oprah Winfrey's favorite recipe for pomegranate martinis for her festive holiday party put this fleshy seed-filled juicy fruit on the shopping list of many people who've never even previously tried pomegranate juice.

The drink was showcased on the 2005 TV special "Oprah and Rachael Ray Throw a Holiday Party."

Rather than using traditional pomegranate juice in at-home martinis, PAMA, a pomegranate liqueur, has now cornered the market on this martini's key ingredient.

As for more traditional festive favorites, like egg nog and hot buttered rum, using Mount Gay Eclipse Rum gives even novice bartenders the chance to boast that they are using "the world's oldest rum."

This season's most unusual new cocktail offering is frighteningly festive and compliments of "Blues Brother" actor and legendary "Saturday Night Live" comedian Dan Akroyd.

"We have to admit,  we have a tendency to get a bit star-struck at times," said New York Publicist Laura Baddish, who represents Dan Akroyd's new Crystal Head Vodka.

"Created by Dan, this  super-premium, quadruple distilled, triple crystal-filtered vodka tastes amazing and comes in the coolest crystal skull bottle you've ever seen. You couldn't think of a  better gift for any of the superstars on your holiday gift list."

Akroyd's Crystal Head Vodka sells for $49.95 and is the special "spirit" in his holiday recipe for Skulled "Ghost of Christmas Future Holiday Cider."

Pama Pomegranate Poinsettia

1 ounce Pama Pomegranate Liqueur

1 ounce Cointreau Liqueur

1 ounce orange juice

3 ounces champagne or sparkling wine

Orange zest

DIRECTIONS: Mix first three liquids in a tumbler with ice. Slowly add champagne stirring gently. Rim a flute glass with orange zest. Strain into glass. Makes 1 cocktail.

SOURCE: Pama Pomegranate Liqueur

Skulled "Ghost of Christmas Future" Holiday Cider

1-1/2 ounces Crystal Head Vodka

1/2 ounce vanilla liqueur

1 ounce apple cider

Dash of angostura bitters

Ginger Ale

DIRECTIONS: Add all ingredients to a highball glass filled with ice in the order given. Give a quick stir and add a garnish, such as an apple slice on the rim or inside of the glass. Makes 1 cocktail.

SOURCE: Crystal Head Vodka

Traditional Egg Nog

10 pasteurized eggs, separated

1 cup superfine sugar

3 cups cream

2 cups fine rum

6 teaspoons almond extract

6 teaspoons vanilla extract

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

DIRECTIONS: Separate the eggs into 2 bowls. Beat yolks until stiff. Beat whites with half the sugar until peaks form. Slowly fold the whites and yolks together. Separately, beat the cream with the extracts and remaining sugar in a bowl until stiff. Slowly fold in the cream with the egg mixture. Add the rum and stir gently. Refrigerate until serving time. Top each serving with grated nutmeg and cinnamon. Makes 10 servings.

SOURCE: Mount Gay Eclipse Rum

Old Fashioned Hot Buttered Rum

Batter:

1/2 pound unsalted butter (softened)

1 pound light brown sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1/2 teaspoon ground allspice

DIRECTIONS: To make batter: In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well-combined. Refrigerate. For each drink, mix 2 heaping tablespoons batter with 1-1/2 ounces of fine golden rum.

NOTE: It's best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 2 hours before serving to allow it to soften.

To make drink: In a preheated coffee mug, combine 2 heaping tablespoons of batter with the 1-1/2 ounces of rum. Top with boiling water and stir well to mix. Serve with a spoon. Makes 12 servings.

SOURCE: Mount Gay Eclipse Rum