nog and mulled wine are the most common.

A good host or hostess naturally wants to please all tastes, but must also remember Bermuda's strict drink-driving laws, and therefore the designated drivers as well as teetotallers.

To be prepared for this mixture of guests, the following alcoholic and non-alcoholic drinks offers plenty of scope.

Cheers! EGG NOG 3 eggs, separated 1 cup milk 1 tsp. pure vanilla extract 1 tsp. rum extract 1 tsp. brandy extract 1 pint vanilla ice cream Nutmeg BEAT egg yolks until light; mix in milk and extracts. Beat egg whites until stiff but not dry. Fold egg whites and softened ice cream into milk mixture.

Sprinkle with nutmeg. Yield: 5 cups.

EGG NOG FOR A CROWD 12 eggs, separated 1 cup sugar 2 cups milk 1 tsp salt 3 pints heavy cream Grated nutmeg Optional: 1 cup bourbon whisky and 1 cup cognac IN an electric mixer beat the egg yolks with the sugar until thick and lemon coloured. Slowly add the milk whilst beating at a slow speed. Leave to chill.

Add salt to egg whites and beat until they form soft peaks. Whip cream and fold into yolk mixture. Then fold in the beaten egg whites. Chill at least one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.

Note: If using liquor, reduce the milk by one cup and add the whisky and cognac with the rest of the milk. Chill for two to three hours before adding the cream etc. Yield: about 40 punch cup servings.

LIGHT EGG NOG 2 cups skim milk 1 cup evaporated skim milk 1 cup egg substitute 1 cup sugar 1 cup rum OR 1 tsp. rum flavouring 1 tsp. vanilla 1 tsp. nutmeg 2 egg whites, beaten (optional) PLACE first 7 ingredients in a blender, blend until smooth (add more sugar if you like a sweeter nog). Beat egg whites until stiff, fold into mixture. Pour into glasses and sprinkle with nutmeg. Yield: 5 to 6, 1 -cup servings.

Calories: 110. Fat: 0 gms. Original recipe: Calories: 260. Fat: 14 gms.

Commercial versions: Calories: 335. Fat: 16 gms.

CRANBERRY NOG 3 egg yolks 1 cup cold milk 2 cups cold cranberry juice cocktail 3 tsp. vanilla 6 ice cubes 3 egg whites 1 cup sugar Ground nutmeg COMBINE egg yolks, milk, cranberry juice cocktail, vanilla and ice-cubes in the glass of the blender. Buzz until well blended. Beat egg whites until foamy. Add sugar gradually, beating constantly, until egg whites are stiff and glossy. Pour cranberry mixture into an attractive bowl. Fold in egg whites.

Sprinkle with nutmeg. Serve immediately in punch cups. Serves 6.

MULLED WINE The simplest mulled wine is made by dissolving sugar in a little water; about 4 ounces (1 cup) of sugar to 1 pint (1 cup) of water for each bottle of red wine. Bring the water and sugar to a boil. Toss a couple of cloves into the pot, add the wine and bring to boiling point, but no more. Stir occasionally with a cinnamon stick. Remove from stove. Grate a little nutmeg over the top and serve very hot.

HOT CRANBERRY PUNCH 4 pints cranberry juice cocktail 4 6-oz. cans frozen lemonade, undiluted 1 tsp. salt 1 tsp. ground allspice 4 cups water 15 3-inch pieces cinnamon stick COMBINE all ingredients except cinnamon. Simmer 10 to 15 minutes; do not boil.

Serve hot in mugs, using cinnamon sticks as stirrers. Yield: 15 1-cup servings.

GLUG 3 cups dry red wine 2 pieces lemon zest, 3 inches x 1 inch 1 cinnamon stick 2 tbsp. light brown sugar 2 tbsp. dried currants 2 tbsp. toasted slivered almonds 1 tsp. ground ginger 4 whole cloves 1 cup vodka (optional) COMBINE red wine, lemon zest, cinnamon stick, brown sugar, currants, almonds, ginger and cloves in a microwave-safe 2-quart glass measuring jug. Microwave, uncovered, on high power approx. 6 to 8 minutes, until very hot but not boiling. Remove and discard lemon zest. Add vodka, if desired. Serve hot in sturdy wine glasses. Yield: 4 servings.

HOT SPICY PUNCH 8 cups cold water 4 tbsp. peeled, chopped fresh ginger 8 tea bags 4 sticks cinnamon, broken up 6 whole cloves 8 cups boiling water 1 cup sugar 1 cup lemon juice 1 cup orange juice 4 cups pineapple juice 4 cups cranberry juice cocktail 8 cups apple juice Thick slices orange Whole cloves HEAT 8 cups cold water in a very large saucepan. Add ginger, bring to a boil, turn down heat, cover and simmer 15 min. Let stand until cool. Strain, returning liquid to pan and discarding ginger.

Put tea bags, cinnamon and 6 cloves in a bowl. Add 8 cups boiling water. Stir.

Cover bowl and let tea steep 10 minutes. Strain into ginger water. Add all remaining ingredients except orange slices and cloves. Heat well and pour into punch bowl. Stick a clove into the rind of each orange slice and float on top of punch. Ladle into punch cups to serve. Yield: about 60 servings.

LIME RICKEY 6 limes 3 cup water 1 cup sugar Ice Soda water Cocktail cherries Lime slices GRATE the rind from 3 of the limes. Squeeze juice from all limes (about 3 cup). Combine water and sugar in saucepan. Set over heat and stir until sugar is dissolved. Add lime rind, bring to a boil, boil 5 min. Cool. Stir in lime juice and pour into scalded bottle. Store in a cool place. To serve pour about 1 cup syrup over ice in a tall glass. Add soda water to fill glass and garnish with a cherry and a slice of lime. Serves 4.

PINK CHRISTMAS FRUIT PUNCH 2 bottles (3 cups) white grape juice 4 cups cranberry juice cocktail 2 cans (3 cup) frozen pink lemonade, thawed 3 cups bottle soda water Ice COMBINE grape juice, cranberry juice cocktail and lemonade (not reconstituted). Refrigerate until needed. Put ice in punch bowl at serving time. Add juices and soda water. Ladle into punch cups. Serves about 35.

GRAPEFRUIT COOLER 6 oz. soda water 1 freshly squeezed medium Bermuda pink grapefruit (or 2 oz. unsweetened frozen or canned grapefruit juice) Fresh lemon to garnish POUR soda water into a 10 oz. glass with cracked ice. Top with grapefruit juice and garnish with a slice of lemon. Bermuda's Favourite Drinks.