Cocktails are as refreshing in the summer as they are in the winter! This Holiday season, be sure to celebrate with a few great recipes. You can even use your Power Juicer for any flavors you may need to add.

Pomegranate Punch
1 ½ cups pomegranate juice
1 cup pear nectar
¼ cup orange-flavored liqueur
1 bottle (750 ml) champagne
Directions:
In a large pitcher, combine pomegranate juice, pear nectar and orange-flavored liqueur. Slowly add champagne. Serve over ice.

Coquito
1 coconut
¾ to 1 bottle (750 ml) dark or light rum
1 (13 ½-ounce) can coconut milk
1 (15-ounce) can cream of coconut
2.5 (12-ounce) can evaporated milk
2 large cinnamon sticks
ice cubes, for serving
1 (14-ounce) can sweetened condensed milk
Directions:
1. Preheat oven to 350°F. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
2. Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
3. Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour into a pitcher and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.

Eggnog Martini
1 cup sugar
¼ cup cornstarch
1 tsp. ground nutmeg
1 tsp. pumpkin-pie spice, plus more for garnish
8 cups whole milk
6 large egg yolks
3 cups brandy
Directions:
1. Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups of milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
2. Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.
3. Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.

Recipes and photos courtesy of Martha Stewart.