It may not matter that  we sip on wine or beer at home the rest of the year. Come New Year’s Eve, everyone seems to break out the celebratory drinks, whether or not they are hosting a party: The sparkling wines that haven’t been sipped since the last anniversary, the aperitifs and liqueurs forgotten in the back of the liquor cabinet, the drink glasses that have gathered dust in the buffet — all are welcomed on Dec. 31.Since New Year’s is the time for something new, we offer cocktails from three new restaurants that have made signature drinks their, well, signatures.Note that the restaurants use premium liquors in their concoctions. You can choose brands according to your budget.From the Bollywood at Om, an Indian restaurant in Minneapolis — my favorite drink of the year and a simple one to prepare at home with only sparkling wine and a ginger-flavored liqueur — to the mulled cider at Bradstreet Craft restaurant and the flavored bourbon at Sea Change restaurant, both also in Minneapolis, we are thinking festive and more festive, especially when served in an appropriate glass (save the juice glasses for breakfast).Happy New Year! Be sure to sip responsibly.

AGNI (FIRE)Serves 1• This is one spicy drink, so sip it slowly. From Om restaurant, Minneapolis.

3-4 Thai chiles, divided1/2 fresh limeIce2 ounces vodka citron (Om uses Grey Goose)1/2 ounce simple syrup (see box)

DirectionsMuddle 2-3 Thai chiles and 1/2 lime in ice-filled shaker. Add citron and simple syrup. Shake and strain into chilled martini glass. Garnish with a Thai chile.

BOLLYWOODServes 1• A simple and elegant drink from Om restaurant.1 ounce Domaine de Canton liqueur (ginger flavor)4-5 ounces prosecco (or any sparkling white wine)Lemon or orange twist, for garnish

DirectionsAdd Domaine de Canton to bottom of champagne flute. Add prosecco. Garnish with lemon or orange twist.

SEA CHANGE BOURBONServes 1• Sea Change restaurant in Minneapolis infuses its Maker’s Mark with ginger for 5 days, but at home the usual — noninfused — is just fine. Sea Change also tops the drink with a cider clove foam.2 ounces bourbon (Sea Change uses Maker’s Mark)1/2 ounce sweet vermouth1/4 ounce simple syrup (see box)

DirectionsCombine bourbon, sweet vermouth and simple syrup in a cocktail shaker. Shake and stir.

SEA CHANGE VODKAServes 1• From Sea Change restaurant.3/4 ounce lime vodka (Sea Change uses Hangar One)2 dashes Campari (Italian bittersweet aperitif)Amaretto liqueur (almond flavor)Fresh limeSparkling waterIce

DirectionsCombine vodka, Campari, a drizzle of amaretto and squeeze of lime juice. Top with sparkling water. Serve over ice; agitate.

ROMEO AND JULIETServes 1• From Bradstreet Crafthouse restaurant, Minneapolis.3 thin (1/4-inch-thick) slices peeled cucumberSmall pinch salt3 drops rose water3 drops angostura bitters3/4 ounce freshly squeezed lime juice3/4 ounce simple syrup (see recipe)2 ounces gin (Bradstreet uses Plymouth)1 fresh mint leaf

DirectionsMuddle cucumber and salt. Combine cucumber and rose water, bitters, lime juice, simple syrup and gin. Shake and strain. Serve in glass with garnish of mint leaf and drop of rose water and 3 drops bitters.

President Barack Obama speaks to the media about the recent air travel incident, Monday, Dec. 28, 2009, at the Marine Corps Base Hawaii at Kaneohe Bay, Hawaii. Photo by AP Photo/Alex Brandon

Alex Brandon