From the Joy of Cooking comes this recipe for a wine punch. This first one is like a German sangria.

Bowle
"A German favorite, which may be made with any of a variety of fruits.

Slice and place in a large bowl one of the following fruits:

6 ripe unpeeled peaches or 8 ripe unpeeled apricots, or 1 sliced pineapple or 1 quart strawberries
Sprinkle over the fruit:
1 cup powdered sugar
Pour over the mixture:
1 1/2 cups Madeira or sherry
Allow to stand for 4 hours or longer. Stir and pour it over a block of ice in a bowl. Add:
4 bottles dry white wine.

Hot Toddy
In an 8-oz. mug place:
1 teaspoon sugar syrup
1 stick cinnamon
1 jigger whisky, rum, or brandy

Insert spoon to prevent cracking of the mug. Fill the mug with very hot water. Remove the spoon. Impale 1/2 lemon slice studded with 3 cloves over the edge of the mug. Toddies may be served cold, by adding cold water and a cube of ice instead of the hot water.

Hot Tom and Jerry
Beat to a very stiff froth:
4 egg whites
Beat in gradually:
2 tablespoons powdered sugar
until blended, then beat in:
4 egg yolks

Pour 2 tablespoons of this mixture into a china mug. Add to each serving:
1/2 jigger brandy
1 jigger rum
Fill the mug with very hot water, stir well, and sprinkle the top with:
Grated nutmeg

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Here is how I make hot buttered rum when I want it quickly. I usually make it in the wee hours of the night when I can't get to sleep.

Hot Buttered Rum
Melt some butter, a tablespoon or a little less, with about a tablespoon brown sugar and a cinnamon stick if you have it, or some ground cinnamon, some ground cloves, and some ground nutmeg. Stir in a little boiling water and stir until the sugar is all dissolved. Gradually stir in some milk (or more water) and some grated nutmeg. Season with rum, as much as you want. Heat plenty hot, but don't boil it.

Sometimes I make this mix and keep it in the fridge. It's a nice gift, too, packaged in a holiday mug.

Hot Buttered Rum Mix

2 cups (1 1/2 pounds) firmly packed brown sugar
1/2 cup butter or margarine at room temperature
1 tablespoon honey
1 1/2 teaspoon each:
vanilla extract
rum extract
brandy extract
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon grated nutmeg

Combine all ingredients and beat with a mixer until smooth.

To serve: put 1 teaspoon mix into 6 to 8 ounces of hot apple or orange juice, hot milk, coffee, or hot water with rum.