As much as we stress ourselves out with the busyness of the holidays, it is equally as satisfying to relax and enjoy the festivities that come with this time of year. Sure, it might be hard to juggle buying of presents, decorating and getting all those cards out on time, but nothing beats the memories built around the season.

Sometimes the flavors and scents of the holidays can evoke particular feelings of Christmases past. Here are a few libations inspired by that reality.

May they get you in the holiday mood if you find yourself being a Grinch this year.

Better to give than to receive

These first two recipes are for those seeking a DIY gift idea that is a little more unique than cookies or a fruitcake. There is fruit and there is booze, but this gift will most likely not be re-gifted.

Making your own spirit infusions is easier than you think and a great way to spread some holiday cheer. The first recipe incorporates more classic holiday flavors, whereas the second is definitely Hawaii-inspired, great to serve those visiting from the mainland.

Before you give them away, make a couple of batches for yourself so you can impress your guests by using them in your favorite cocktail recipes.

Apple & Cinnamon-Infused Bourbon

• 6 whole apples (such as Honeycrisp or other sweet variety), sliced
• 4 cinnamon sticks
• 1 (750-milliliter) bottle of quality bourbon (such as Maker’s Mark or Bulleit)
• Combine ingredients in a 2-quart glass jar or nonreactive container with a lid. Let infuse 1 week in a cool, dry and dark area. Strain into decorative bottle to give away.

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Haleiwa Christmas

• 1 whole pineapple, sliced into long batons
• 2-inch piece ginger, peeled and sliced
• 1/2 vanilla bean, split lengthwise
• 1 (750-milliliter) bottle vodka, tequila or rum

Combine ingredients in a 2-quart glass jar or nonreactive container with a lid. Let infuse 1 week in a cool, dry and dark area. Strain and keep refrigerated. Will last up to 2 months.

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Spiced Chai Toddy

Once the temperature goes below 70, Hawaii locals start busting out boots and sweaters, looking for any excuse to bundle up without looking ridiculous.

Even though the weather outside might not be frightful, this combination of spiced tea, citrus, honey and whiskey will put you right in the holiday mood, no matter where you are.

Chai tea infuses spices into the water, and the tannin of the tea plays nicely with the whiskey. If you’d like a slightly smokier version, try it with a blended Scotch whisky instead of Irish or rum.

While we decorate our tree, my family and I love to sip hot toddies while playing the same Christmas CD on repeat, pretending that the rain outside is bringing a white Christmas.

• 1 chai tea bag
• 8 ounces hot water
• 1/2 ounce lemon juice
• 1/4 ounce honey
• 1/4 ounce Pacifikool Ginger Syrup
• 1-1/2 ounces Irish whiskey, aged rum or brandy

Steep tea in water. Add lemon and syrups. Add liquor; stir to combine.

Garnish: Thin orange wheel with cloves pierced into the sides

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Mulled Wine

Mulled wine might not be your first idea for a holiday drink, but that could be because you’ve never tried a glass. The beverage has long been a European tradition, beginning with the ancient Greeks, who would take wine that didn’t quite make the cut during the harvest and heat it with spices so that no good alcohol would go to waste (my kind of people).

Mulled wine was hugely popular in medieval times, making it basically the sangria of the round table. The spices were believed to be good for health, and the sweetness helped disguise poor-quality wine.

If you happen to be enjoying some crisp Hawaii weather, maybe upcountry on Maui or in Waimea on the Big Island, this warm, wintry drink will be most welcome.

• 1 large orange
• 1 lemon
• 1/2 cup honey
• 1/2 cup water
• 5 to 6 whole cloves
• 2 cinnamon sticks
• 4 star anise pods
• 1/2 teaspoon nutmeg
• 1 bottle bold, dry red wine (such as cabernet sauvignon)
• 1/2 cup brandy or aged rum

Peel large sections of skin from orange and lemon. Juice both fruits.

Combine honey, water, citrus peels and juices in pot. Heat over medium, then add spices. Bring to boil, then simmer 10 minutes to make a syrup.

Reduce heat to low and add wine and brandy. Return to gentle simmer for 5 minutes (or more if you want to burn off more alcohol). Strain. Ladle into glasses and serve warm, or let cool and serve over ice.

Garnish: Wide orange peel, cinnamon stick and star anise pod

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Santa’s Surfboard

We are so fortunate to have summer weather all year long, but few visitors to our great state share our proximity to the equator and perfect tradewinds. Instead, they escape to our islands right around the coldest point in winter.

But holing up at one of our beachside resorts can leave them craving some of the traditional flavors of December. I’ve got just the thing. Santa’s Surfboard is a frosty, cool, blended drink that you can sip poolside — a pina colada, eggnog and blended mojito all rolled into one.

Even those who aren’t visiting might be pleasantly surprised at how delicious this can be.

• 1-1/2 ounces coconut cream
• 1-1/2 ounces prepared eggnog
• 5 mint leaves
• 1 apple banana
• 1-1/2 ounces aged rum (such as Bacardi 8-year Gran Reserva)

Combine ingredients in a blender with ice. Blend and pour into highball glass.

Garnish: Mint sprig, toasted coconut flakes and freshly grated cinnamon

Nutritional information unavailable.

Chandra Lucariello is director of mixology for Southern Wine & Spirits. The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.