This rhum agricole cocktail served at Over Proof’s pop-up bar Flip-Flop (upstairs at ABV ) in San Francisco is inspired by the Jungle Bird and uses a house-made blend of aperitivos.
This classic brunch cocktail hails from New Orleans.
This gin cocktail by Tom Macy of Clover Club in New York City combines sweet and tart flavors.
Sexy and smooth, this tequila cocktail has a hint of lavender and a dash of sweet honey syrup. It's spring in a cup, but since the floral flavors come from bitters, you can sip it all year round.
Bartender Nick Korbee, the executive chef and beverage director at Egg Shop in New York City, uses honey in his tequila cocktail, with a touch of smokiness thanks to a mezcal wash, which goes brilliantly with the sweet nectar and tart lemon.
This cocktail from Public Belt at the Hilton New Orleans Riverside changes color from light purple to deep purple to a bright fuschia.
Red wine gets a boost from raspberry brandy in this eau-de-vie cocktail from John Codd of San Francisco’s Tradition.
New York City’s Saxon + Parole plays with plenty of fresh produce on its drink menu, which means that (depending on the season) guests often request “that watermelon thing” or “that pumpkin thing.” This time, head bartenders Maxime Belfand and Masa Urushido stayed one step ahead and named their heirloom-carrot-packed winter drink accordingly.
At James Beard Award winner Tory Miller's pan-Asian restaurant, Sujeo in Madison, Wis., a duo of fresh pineapple and orange juices round out a Tiki-style libation (modeled on the classic Painkiller) built for two thirsty revelers.
Newly opened in December 2016 from Top Chef alum Ryan Scott, the cocktail menu at San Francisco’s Finn Town boasts plenty of fresh juices—cucumber, ginger, etc. But fennel’s not one you see on the drink menu very often. This drink by bartender Anthony Parks lends freshness and subtle anise to a tequila-forward sipper.