With just one day left in awards season, the time for discussing the race has passed. For anyone who won’t be bustling around at the Hollywood & Highland Center tomorrow, today is the time to plan an Oscar party. Print out ballots, drape the house in red and gold, prepare the finger food and, most importantly, decide on a signature cocktail.

And BevMo has saved everyone a step by providing a few cocktails to pair with some of the best picture nominees. Strictly based on the cocktail, I vote for “The Help.” But here are a few recipes to keep you calm during the 84th annual Academy Awards, which will soon be a distant memory. Cheers!

“The Artist”: French 75
·         2 ounces London dry gin
·         1 teaspoon superfine sugar
·         1/2 ounce lemon juice
·         5 ounces Brut champagne
Shake well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass half-full of cracked ice. Top with champagne.
“The Help”: Mint Julep
·         1/4 cup fresh mint leaves
·         2 cups water, heated
·         2 cups sugar
·         Cracked ice
·         Maker’s Mark
Make syrup: Heat water. Whisk in sugar and heat until sugar is dissolved. Remove from heat. Add mint and let the mixture steep for 20 to 30 minutes. For each Mint Julep, add cracked or crushed ice to Julep tumbler or glass, 1.5 ounces of Maker’s Mark and 2.5 teaspoons syrup, or to taste. Stir lightly. Garnish with fresh mint leaf and serve with a straw.
“Tree of Life”: Dark and Stormy
·         2 ounces dark rum
·         1/2  ounce fresh-squeezed lime juice
·         1/2 ounce simple syrup, or to taste
·         4-6 ounces fresh ginger beer
Build the drink in a highball glass filled with ice, adjusting for sweetness and tartness. Depending on when you stop the fermentation of the ginger beer, it may be fully dry or still retain enough sweetness that additional simple syrup is unnecessary. Garnish with a wedge of lime.

“Extremely Loud and Incredibly Close”: Manhattan
·         2 ounces rye whiskey
·         1 ounce Italian vermouth
·         2 dashes Angostura bitters
·         Maraschino cherry (optional)
Shake the rye, vermouth and bitters well with cracked ice. Strain into a chilled cocktail glass and garnish with twist or maraschino cherry.
“The Descendants”: Mai Tai
·         1 ounce light rum
·         1/2 ounce crème de almond
·         1/2 ounce triple sec
·         Sweet and sour mix
·         Pineapple juice
·         1/2 ounce Appleton Estate rum
Pour light rum, crème de almond and triple sec (in order) into a Collins glass. Almost fill with equal pats sweet and sour mix and pineapple juice. Add dark rum, a large straw and serve unstirred.