Cocktail

If you have them, mason jars are a down-home way to serve the drinks.

You might rub elbows with Reese Witherspoon or Molly Sims at this sushi spot on L.A.'s famed Sunset Strip. Besides raw-fish delicacies, innovative beverages are served up at the loungelike space. Hipster tipplers can sip the restaurant's Pomegranate Cocktail, which is rich in polyphenols, antioxidants that help protect your ticker.

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel .

(Pineapple Punch) Though this was considered a "frozen" drink back in the '50s, it's nothing like the stiff, icy, machine-made variety you get today. Finely crushed ice is blended into the cocktail to give it some body; then the concoction is poured over more ice to give it the proper chill. If you want to stick with tradition, fill the glasses with cracked ice rather than regular cubes. To make cracked ice, simply wrap the cubes in a kitchen towel and lightly tap with a rolling pin. 1 1/4 hr (includes cooling syrup)

In this grown-up float, "sorbato" (a cross between sorbet and gelato) stands in for the ice cream, and bubbly Prosecco is used in place of soda.

Soju, a favored alcoholic beverage in Korea, is generally served chilled, straight from the fridge. Soju's neutral flavor also makes it a great mixer. It's especially delicious—some might say dangerously drinkable—with tart grapefruit juice and fizzy club soda.

This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this version of a classic cocktail that mixes whiskey, vermouth, brandy, and orange juice. Instead of cherry brandy, Freeman generally uses beer: either Echt Kriekenbier from Brouwerij Verhaeghe or Quelque Chose from Unibrew. And instead of regular orange juice, Freeman creates his own orange foam, which gives it a unique texture. Note: Freeman's ingredients are not commonly found in supermarkets. We have provided an online source, below.

This classic cocktail is said to be the predecessor of the Martini. Bartender Eben Freeman developed this version at Tailor restaurant in New York City.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

A chocolate cocktail? You bet. This intense drink showcases the smooth flavor of the Homemade Chocolate Liqueur. The cocktail is served at Orson, Chef Falkner’s restaurant, where some of the cocktails are named after films that Orson Welles acted in or directed. This beverage takes its name from the 1970 film Catch-22. To up the ante, carefully dip the rim of each glass in melted chocolate before you pour the cocktails.

This holiday twist on the traditional brunch cocktail sparkles ruby red with pomegranate juice, its tart intensity offset by a hint of sweetness from fresh orange juice and Cointreau.

A "buck" is a traditional type of drink containing a spirit, lemon or lime juice, and ginger ale. Julie Reiner, the owner-mixologist of New York's Clover Club cocktail bar, serves this version during the holiday season. It has a Scotch whisky base (she prefers the light flavor of Famous Grouse, but you can use any brand) and a balanced mix of autumnal and winter flavors: pear, allspice (infused into a simple syrup before making the cocktail), ginger, and cinnamon. The recipe makes more allspice syrup than you'll need, but the extra will keep for up to three weeks and is delicious in glögg or a Tom & Jerry It can also be served as a nonalcoholic beverage, sans Scotch.

Camper English, a San Francisco–based writer, developed this adaptation of a classic drink recipe to showcase the use of absinthe. In this case, because absinthe has a very strong flavor, the recipe doesn't call for much. In fact, a large number of cocktails including the Sazerac, Corpse Reviver #2, and even some tiki drinks call for just a rinse of absinthe. It is always poured into the glass, swirled, and then discarded. But still, it adds a layer of complexity to the final cocktail.