Cocktail

This jolly beverage gives "fruit cocktail" a fun new meaning.

The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing—an excellent opening act for an evening of fun and fine dining.

Named for the French word for arugula, this fresh take on the gimlet was developed by Matthew Biancaniello for the Roosevelt's Library Bar in Hollywood.

I'm pretty much a purist when it comes to martinis. I can't bring myself to imagine what's involved with Martini: The Game, a cards–and–dice game that makes each player a bartender working to whip up cocktail creations. My version of that game would be pretty boring: a bunch of gin cards, the occasional dry vermouth card, and a die that just says "olive" or "twist" on all sides. Not a fun game, but these ingredients do make a superior cocktail in my opinion! So I'm not big on martini variations, but this one minor twist on the classic martini simply adds a bit more herbal and savory character to the aromatics already present in the gin—a little more depth of character without going overboard. This cocktail will be best with a London dry–style gin. Some newer and small–batch gins—much as I love them—can have distinctive character that may or may not meld well with the rosemary. To ensure that the olives take on some of that savory rosemary flavor, they should soak for at least a day before mixing the martinis.

The base for this fun frozen dessert cocktail can be prepared up to one month ahead. Keep a batch in your freezer for an almost-instant treat.

A Gin Rickey is a mix of gin, lime juice, and club soda. We've added crushed raspberries and rose water, which makes the berry flavor sing. Any gin will work, but the cucumber and rose notes of Hendrick's are particularly good here. Garnish with lime slices and whole berries.

The flavors of a classic Mojito (mint and lime) are blended into a slushy, easy-to-drink cocktail. For a large party, triple the recipe and store the drink in a pitcher in the freezer for up to an hour. Stir to blend before serving.

This grown-up dessert is perfect for a backyard bash.

Sweet tea never tasted so good—especially for those bent on unwinding after a long workweek. Try it with a lunch of fried chicken and deviled eggs and see if you don't agree.

At 1105, a bar in Copenhagen, juniper-inflected gin is paired with caraway-flavored aquavit, Scandinavia's traditional eau-de-vie.

Smashing (called muddling in the bartending biz) the raspberries with the vodka, sugar, and lime wedges brings out the berry flavor.

A fizzy summer cocktail.

Kathy Casey is one of Seattle's most talented chefs, and this cucumber sake-tini was inspired by her specialty drink, the Katana. We warn you that this martini is absolutely lethal, because the cooling cucumber masks the potency of the gin. The sake adds a little "je ne sais quoi" and the mint heightens the overall floral bouquet. The result is a drink that it is soooooooooo sippable that it's hard to stop. Due to popular demand, we often serve this at our Southern supper club.