Cocktail

Camper English, a San Francisco–based writer, adapted this classic drink recipe to showcase the use of absinthe. This is basically an easy way to transform the well-known Absinthe Drip into an iced drink. To make the basic Drip, simply add an ounce of absinthe to a glass, set a sugar cube atop a slotted spoon over the glass, and slowly drip icy-cold water over the cube until it dissolves. Those absinthe fountains that you see in old pictures are full of cold water, not absinthe, and allow boozers to dilute the drink to their preferred level. The absinthe in the glass will "louche," or turn cloudy. Add three to five times as much water as absinthe, to taste.

Camper English, a San Francisco–based writer, adapted this classic drink recipe to showcase the use of absinthe. Here, absinthe is paired with orgeat, an almond-flavored syrup. The egg white and cream give the drink a frothy, milkshake-like texture. (If salmonella is a problem in your area, omit the egg white or substitute pasteurized liquid egg whites.) In New Orleans, many people consider this a breakfast drink.

Camper English, a San Francisco–based writer, developed this adaptation of a classic drink recipe to showcase the use of absinthe, but Ernest Hemingway gets credit for the recipe. His advice, circa 1935: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." We recommend drinking fewer than five. You may also try pouring the absinthe on top instead—some brands of absinthe will float for a time on the Champagne, and this makes for a nifty visual effect.

The Chrysanthemum can be found calling for varying proportions of ingredients in different recipe books—the brands of absinthe and vermouth chosen will greatly influence the drink's flavor profile.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Freeman suggests you use anything but a maraschino cherry (as garnish) to avoid adding a cloying sweetness.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

Inspired by Brazil’s national cocktail.

This recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Though sangria is typically made in larger batches, Freeman demonstrates that it can also be concocted right in the glass for a single serving. When it comes to ingredients, he eschews the fancy add-ons found in many recipes, instead sticking to a simple formula of Spanish wine (ideally a young Rioja), Spanish brandy, and lemon juice. If you prefer, sugar can be added to taste, and different light red wines, citrus juices, and brandies substituted.

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. For this classic cocktail, essentially a gin sour with a cherry garnish, Freeman believes that the quality of the ingredients is paramount. He prefers Maraska maraschino liqueur, which has a cleaner and less funky flavor than other brands, and he replaces the traditional, artificially flavored maraschino cherry with a homemade version. For instructions on making homemade maraschino cherries, see the bartender's note, below, or simply substitute a pitted fresh cherry.

This adaptation of a classic Mexican beer-based cocktail was created by Eben Freeman, bartender of Tailor Restaurant in New York City. For authenticity, Freeman suggests using Pico Piquin pepper sauce, Valentina salsa picante, and Modelo Especial lager. However, he notes that each region in Mexico employs different products, so other brands can be substituted.

Cheery news: You can even work farmers' market finds into a drink!

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Begin making this one day ahead, and serve with a platter of oysters on the half shell.

Drink up and get a healthy dose of cancer-fighting lycopene.