With all that sugar no wonder he had ‘wooden teeth’, and enough booze to feel no pain.
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I would just use what’s on hand!! 
My fruitcakes this year used all the nuts I have been gifted last Xmas (frozen since then), or that I purchased and kept in the freezer since last Xmas, and used all the partially full bottles of rum and brandy I had on hand.
I have half a dozen open bottles of sherry and Port, those might get used next. 
I got my ingredients for coquito today. I usually do a double batch. I like to do it a few days in advance because the rum mellows out with a few days in the fridge.
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Aside from the coquito, I randomly combined a few ingredients and made a spiced pear cocktail. I reduced down poached pear poaching liquid until it was a bit thicker, and then used 1 oz of that with 2 oz of bourbon and squeezed in a bit of lemon juice. Really good!!! Complex and well balanced and perfectly wintry.
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Snagged a bottle of coquito from the Puerto Rican restaurant. Pleasantly surprised to find that it had booze in it already. Plenty of booze. My wife told me “maybe put a little less in it for the next glass” and I had to tell her that I hadn’t added anything.
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Gluhwein last night–Pinot Noir from Grocery Outlet with spices, dried orange peel, and a good slug of brandy. Left me with a nice mellow feeling.
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