Cocktail

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

A blend of rums, exotic juices, liqueurs, aromatic spices, absinthe, and trepidation. One from the Soulshakers' greatest hits collection, this drink has been honed to a lethal edge over the past eight years at Gaz's Rocking Blues at London's Notting Hill Carnival and the Glastonbury Festival in southwest England.

Some describe the flavor of lemon verbena as a cross between a very subtle licorice and camphor. I love it for its lemony finish. Herbal and bright, it's sometimes used in cooking as a replacement for oregano. As a soda flavor, lemon verbena is modern and crisp, with an herbal complexity. It's great as a stand-alone drink for cocktail hour and as a complement to light, simple meals.

This is a twist on the Margarita and uses Japanese matcha for a modern feel. The finely milled green tea brings a touch of Zen to the cocktail ceremony.

Not quite so popular these days, this style of cocktail demands a steady hand to layer the ingredients, starting with the densest and ending with the least dense, to create the drink's snazzy colored stripes. The pousse-café glass is a specific vessel, but try it in a champagne flute or another glass you have to hand before you invest in extra equipment.

If you want a real taste of Cuba, you have to start with a mojito. Rum, lime juice, mint…you've got the drink of Hemingway in your hands. For a delicious spin on the classic, try this version. Sweet, tart, and bursting with fruity flavor, blackberries are an outstanding addition.

Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

"You'll find me drinking this cocktail—inspired by the best Michelada I ever had, at a dive bar in Austin—all summer long. Lime + salt + hot sauce = perfection." —Alison Roman, assistant food editor

Pineapple adds sweetness and a tropical twist to this classic cocktail. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders's French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

El Molino refers to the "mill" used to grind fresh-roasted cocoa beans into chocolate.

I spiked this spiritous Michelada with smoky mezcal and seasoned it with celery bitters.

Muddled peas add a fresh twist.

Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.

The Brits live on easy-drinking Pimm's in warmer weather. For a bit more character, we add dry Sherry to the mix.

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.