Rum

Here is the perfect present for those who indulge in holiday eggnog  — a mixture of spirit and spice to blend into the Christmas beverage. To make the gift complete, pour it into a beautiful bottle and tie a small nutmeg grater and some whole nutmegs around the neck with a festive ribbon.

Chicama is one of Manhattan's hottest Nuevo Latino restaurants. Chef Douglas Rodriguez — a pioneer of this style of cooking — oversees the open kitchen with its Ecuadoran eucalyptus-wood-burning oven and rotisserie. Rodriguez turns out dishes like adobo-rubbed Argentine rib-eye steak and black paella, which gets its unique color and taste from squid ink; there is also a large, innovative ceviche bar. To wash it all down, diners choose from the wines of Chile, Argentina and Spain — or from cocktails like the restaurant's namesake Chicama Colada.

(Rum, Lime, Mint and Basil Cocktail)Garnishes: fresh mint and basil sprigs and lime slices

The mai tai was invented in 1944 at the original Trader Vic's restaurant in Oakland, California. There are many variations of the drink, including this mint-accented version. Look for almond syrup in the coffee-and-tea section of the supermarket.