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Infused butters are becoming a trend. Also trending this season…love handles.

Ingredients: 8 tbsp. Butter (Room Temperature) 8 tbsp. Olive Oil 2 tbsp. Fresh Rosemary (Chopped) 1/4 tsp. Ground Pepper 1/2 Lemon (Juice and Zest) 4 cloves Garlic Pinch of Sea Salt Libbey Courbe Bowl

Directions: Chop rosemary and mince garlic as finely as possible. Place all ingredients in a Libbey Courbe Bowl and use a fork to stir until evenly mixed. Spoon mixture on a piece of parchment or waxed paper and roll into a log formation. Place in the fridge overnight. Enjoy!

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The doctor said to drink more H2O. So we added sparkling water to our wine.

Ingredients: 1 part Red Wine 3 parts Berry Sparkling Water Ice Frozen Blueberries or Raspberries Libbey Stemless Vineyard Reserve Glass

Directions: Mix all ingredients together in a Libbey stemless wine glass. Enjoy!

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Two more reasons to watch tonight’s TGIT.

Ingredients: 8 cups Popped Popcorn 1/2 cup Milk Chocolate Chips 1/2 cup Peanut Butter Chips 2 tsp. Shortening (Do not use Butter, Margarine, Spread or Oil) Libbey Serene Serving Bowl

Directions: To begin, line a cookie sheet with wax paper and spread popcorn over paper. Next, place milk chocolate chips and 1 teaspoon of shortening in a microwave-safe bowl. Microwave for roughly 30 seconds and stir. If necessary, continue to microwave 10 seconds at a time, stirring after each heating until chips are melted. Carefully drizzle melted chocolate over popcorn.

Repeat steps with peanut butter chips and drizzle over popcorn. Allow popcorn to sit at room temperature or refrigerate for about 10 minutes, until firm. Break popcorn into pieces and store in an airtight container. Enjoy!

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Mark “learning something new” off your 2016 to-do.

Learning how to make the most indulgent hot cocoa definitely counts as a successful resolution. With a mix of hazelnut, cream and brandy, this is sure to be the sweetest thing to touch your lips all year. Enjoy!

Ingredients: 1 cup Whole Milk 1/4 cup Hazelnut Spread 1/2 cup Heavy Cream 1/4 cup Hazelnut Liqueur 2 tbsp. Brandy Libbey Kona Coffee Mug

Directions: Place milk, hazelnut spread, and 2 tablespoons of the cream in a small saucepan over medium heat and stir until the hazelnut spread has melted and been incorporated.

Reduce the heat to low, add 3 tablespoons of the hazelnut liqueur and the brandy, and stir to combine. Heat until hot (do not boil), and then turn off the heat.

Place the remaining 6 tablespoons cream in the saucepan. Add the remaining 1-tablespoon liqueur and stir until just incorporated. Transfer the hot chocolate to a Libbey Kona Coffee Mug, top with marshmallow, and serve.

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Spice up your life. Mull your wine.

Anything that adds spice to life during the dead of winter is welcomed. Mulled wine is an easy way to change the routine and warm you from the inside out. Did we mention wine is the main ingredient? Just checking. Cheers!

Ingredients: 12 whole cloves 2 nutmegs, cracked into pieces with a hammer 2 bottles (each 750ml) of dry red wine 1/2 cup sugar 3/4 cup fresh orange juice 1/4 cup fresh lemon juice 2 cinnamon sticks Zest from 2 oranges and 2 lemons, plus more zest for garnish Libbey Irish Coffee Mug (Serves 8-10)

Directions: First, secure cloves and nutmeg pieces in a square of cheesecloth or large metal tea ball.

Using a large pot, combine the wine, sugar, orange and lemon zests, orange and lemon juices, and cinnamon sticks. Add the clove-and-nutmeg bundle and heat over medium-low heat until steam begins to rise, but do not let it boil. Do this for roughly 10 minutes. Remove the clove-and-nutmeg bundle. Keep the wine warm over very low heat until ready to serve.

Serve in a Libbey Irish Coffee Mug or your favorite heatproof glass. Serve warm and enjoy!

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Counting can be hard. Give your guests a helpful hint.

Counting down from 10 isn’t difficult, unless you’re sipping several rounds of champagne. This year, give your guests a helpful hint with numbered champagne flutes for those anticipated last 10 seconds.

To create, look for self-stick numbers at any office or art-supply store. After midnight, either peel away numbers or save the flutes for next year. If any glue remains, use a cotton ball and adhesive remover to wipe away residue.

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Black Cat

2 oz. Vodka 1 oz. Blue Curacao 1/2 oz. Black Raspberry Liqueur 2 Maraschino Cherries 1 Libbey Martini Glass

Pour all ingredients into a cocktail shaker with ice and shake well. Strain into a chilled martini glass. Garnish with two maraschino cherries and enjoy!

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Gin ’n Cream

2 oz. Gin 2 oz. Milk 2 oz. Heavy Cream 1 Egg Yolk 1 tsp. Sugar 1/2 tsp. Vanilla Extract 1 Clove 1 pinch Ground Cinnamon 1 pinch Ground Nutmeg Libbey Irish Coffee Glass

In a saucepan, mix the milk, cinnamon, cloves and vanilla extract on low heat. Remove the mixture from heat just before it comes to a broil.

In a separate bowl, whisk the sugar and egg yolk until fluffy, and slowly add to the saucepan. Heat until it forms a custard texture, then take off the stovetop, strain and refrigerate for 2-3 hours.

Add the gin and cream to the mixture. Serve in a Libbey Irish Coffee glass with a pinch of nutmeg. Enjoy!

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That gift that keeps giving. Until it’s all gone.

This holiday season, show off your delicious DIY skills by giving friends and family something they’re bound to enjoy...some homemade hot cocoa. With a little booze, of course.

What you’ll need: Libbey Infusion Jar Hot Cocoa Powder Peppermint Candy Mini Chocolate Chips Mini Condensed Marshmallows Mini bottles of Irish Cream Liqueur (optional) Ribbon Gift Tags

Using a Libbey Infusion Jar (as shown), start by pouring desired amount of cocoa powder into bottom of glass. The richer you want it, the more powder you pour.

Next, layer additional items such as crushed peppermint candies, mini marshmallows and mini chocolate chips to create a stripped cocoa concoction. There’s no right or wrong way to layer.

Wondering how it tastes? Make a few for you and adjust the proportions before giving as gifts. For the 21 and up crowd, attach a mini bottle of cream liqueur for added delight.

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Midnight Kiss

1 oz. Vodka 2 oz. Champagne 1 Rock Candy Stick Libbey Champagne Flute

Pour vodka into a champagne flute and then top with champagne. Garnish with a rock candy stick. Enjoy!

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Pass the Turkey

2 oz. Apple Cider 1 ½ oz. Bourbon 1 tbsp. Cranberry Jelly 1 Sage Sprig 1 Thyme Sprig 1 Libbey Tumbler Glass Turkey Jus Bread Crumbs

Muddle sage and thyme with apple cider in a cocktail shaker. Add ice, bourbon and cranberry jelly. Shake well and strain over ice into a Libbey glass rimmed with turkey jus and breadcrumbs. Serve and enjoy!

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Seeing double before the first sip.

Ingredients: 3 oz. Whiskey 8 oz. Grapefruit Juice 1 oz. Simple Syrup 1 oz. Lemon Juice 2 cups Ice Grapefruit Slice and Cherry Libbey Montclair Rocks Glass

Directions: In a cocktail shaker, combine the whiskey, grapefruit juice, simple syrup and lemon juice. Shake mixture. Add ice to your Libbey glass and pour the mixture over ice. Garnish with a grapefruit slice and cherry. Enjoy!

Recipe and Photo by: @BeautifulBooze  

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Brew Ski

2 parts Rum ½ part Lime Juice ¼ part Ginger Syrup 1 Wheat Beer 1 Libbey Wheat Beer glass

Combine the rum, lime juice and ginger syrup into a Libbey Wheat Beer glass and slowly pour half of the beer into the glass. Add a few ice cubes and finish pouring the beer. Enjoy!

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Can’t cook? At least make the table appetizing. 

Nothing can replace the taste of good food and time with friends and family. But if you don’t have those things going for you, you better set an attractive table.  Here are just a few helpful hints for the holiday:

Protect your table with trivets to match the season. Using corkboard, trace shapes such as leaves or snowflakes.

Salt and pepper shakers give you an easy opportunity to play with the theme. Acorns, reindeer, snowmen…the options are endless and always available at your nearest home goods store.

A runner is a great way to add dimension to your table. For an easy and inexpensive option, take craft paper and drape it lengthwise over the table. To give it a more finished look, cut a triangle out of each end.

Make it messy. Symmetry is boring. Everything can have its place without being too perfect. Have fun and play around with height and weight so that things feel natural without being overtly organized.

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Emerald Daiquiri

1 part Melon Liqueur 1 part Rum 1 Lime, Juiced 1 Libbey Rocks glass 1 tsp. Sugar (Optional) Garnish with Lime Wheel

Pour melon liqueur, rum, and lime juice into a cocktail mixer and shake well. Strain into a chilled Libbey Rocks glass. Add sugar to the rim of the glass, if desired. Add a lime wheel as a garnish. Enjoy!

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Hot and Cold

2 oz. Gin ½ oz. Lemon Juice 1 oz. Cranberry Syrup 25 Fresh Mint Leaves ¾ cup Boiling Water Lemon for Garnish

In a Libbey Robusta Clear Mug, pour the boiling water over the mint leaves and let steep for 5 minutes. While the mint is steeping, combine the gin, cranberry syrup and lemon juice in your mug. Strain mint leaves into mug and stir to combine. Discard mint leaves. Garnish the drink with a sliced lemon and serve!

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Creepy cocktails. Just what the doctor ordered.

Ingredients: 12 oz. Lemon-Lime Soda 4 oz. Vodka Grenadine Food Measuring Syringe Libbey Province Glass

Directions: Fill Libbey Province Glass with 12 oz. of lemon-lime soda. Add vodka and stir. Next, fill your food measuring syringe with grenadine and place into your glass. Add desired amount of grenadine, while keeping the food measuring syringe in the glass. Serve and enjoy!