Bob Cratchit brewing a steaming Christmas punch to the delight of his rosy-cheeked brood. Clarence the Angel trying to order mulled wine at a raucous dive in “It’s a Wonderful Life.” Bad Santa knocking back shots poured by a sexy bartender who’s trying to pick him up: “Can I buy ya a drink? Can I buy ya another? How about one more? How about one for the road?”

Crazy scenes from the movies make light of our need for a cup of cheer because that craving is powerful this time of year. And what better cause to raise a glass to than “Peace on Earth, good will to all men”?

Whether or not you imbibe, seasonal drinks can be welcoming and comforting. They’ve got to be festive, they’ve got to have fun garnishes, and most of all they’ve got to be easygoing because you’ll often find yourself playing bartender at odd hours or for more guests than you expected.

Do a little strategizing and be ready to offer cups of all kinds to revelers of all ages. Happy holidays and cheers!

Heritage drinks

As we age, we find ourselves drinking the way our parents did. Think about it. If your folks made big batches of eggnog or Tom & Jerrys, you most likely get a hankering for those drinks when the calendar hits December.

Decide what your heritage is all about and put your own spin on it. Make those Tom & Jerrys, but serve them in cool retro mugs with homemade Chex party mix. If you’ve inherited a killer margarita recipe, add a splash of cranberry or pomegranate juice for a seasonal flair. If you’re a whiskey-drinking family, find a new mixer. Pour ginger ale into a decent bourbon, add a bit of sugar syrup and muddle in some mint. It’s like a julep, but much more refreshing.

Hot buttered rum warms the soul on a cold winter's night. See the recipe at the end of this story.

Hot toddies

Nothing warms the soul on a cold winter’s night like a hot toddy. Christopher B. O’Hara has written an entire book on the subject.

The namesake drink couldn’t be simpler, made from brandy, scotch, bourbon or whiskey with a bit of sugar, hot water and a lemon twist. O’Hara makes a hot buttered rum starter from spiced vanilla ice cream and keeps it in the freezer. When happy hour rolls around, he adds an ounce of rum and boiling water.

He mixes batches of mulled wine ahead of time for the flavors to meld, keeps it in the fridge and simply warms it up before serving. Here’s a guy you want beside the fire.

Punches

Wassail is an ancient tradition in which carolers wished good health to their host. Tipsy and rowdy, they were always welcomed as good luck when they arrived on the doorstep carting a wooden bowlful of sherry.

Today, folks see a punch bowl on the table and they know it’s party time. Stock up on bubbly water, inexpensive champagnes, fruit juices and concoct your own.

Or try these suggestions from O’Hara: Christmas Champagne Cheer, made with two bottles of bubbly, two liters of ginger ale, 16 ounces each of orange juice and lemonade; or Poinsettia, with 8 ounces of Grand Marnier, 16 ounces of cranberry juice cocktail and two bottles of sparkling wine.

Serve them with ice rings floating in the center and a wreath around the bottom of the bowl.

Nonalcoholic drinks

For the designated drivers, the kids, and those who don’t want to drink their way through those long family gatherings, make sure you’ve got some alcohol-free holiday drinks in your Santa bag that are just as fancy as the cocktails.

Shirley Temples and Roy Rogers need cherry garnishes and easy-to-handle cups and glasses. Hot chocolate, especially cinnamony Mexican chocolate and peppermint cocoa, are great topped with whipped cream, marshmallows or candy canes.

Give old favorites such as mulled cider with a butter float a sexy new name like “hot buttered nun.” Try some sophisticated punches made with tea, or float some sliced exotic fresh fruits, like star fruit and dragon fruit, on top of juice drinks.

Christopher B. o’hara’s hot buttered rum

1 cup unsalted butter

2 3/4 cups packed light brown sugar

1 quart vanilla ice cream, softened

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon vanilla extract

12 ounces dark rum

In a large bowl, combine all ingredients except rum, mixing thoroughly with a rubber spatula. Place mixture into a plastic container with a lid; seal and freeze.

To prepare the drinks, place 2 heaping tablespoons of the frozen batter in each mug, add 1 ounce rum and 3/4 cup boiling water. Stir until the batter is completely melted. For a nonalcoholic version, simply omit the rum. Serves 12.