Martini

While sensible proportions are important to some and brand names of gin and vermouth essential to others, the real secret to a fine martini is stirring thoroughly but quickly to prevent the ice cubes from diluting the drink. It must also be served very cold and straight up.

Keep the glasses and a pitcher of the vodka in the freezer (for at least six hours before the party) so that you can provide instant gratification to each arriving guest. A medicine dropper is a great vermouth dispenser.

This spicy, pumpkin-infused cocktail would make a delightful aperitif from Halloween through Christmas. It was created by Felix Albano, manager of the bar at Fifty Seven Fifty Seven in New York City.

This Martini from Red Light is blended with ice, which makes it similar in texture to a daiquiri. The bartender garnishes it with skewered berries for a nice touch.

"While staying at the Rio hotel in Las Vegas, I went up to the VooDoo Café & Lounge," writes Adam Lantheaume of Billerica, Massachusetts. "I highly recommend the view; from 51 stories up, it is spectacular. I also recommend the apple Martini, which I've been trying to make at home for friends. Can you help?" If you prefer shaken Martinis, simply fill a cocktail shaker with ice cubes and add half of the liquid ingredients. Shake, and strain into three Martini glasses; repeat with remaining ingredients. (The Rio uses DeKuyper brand Sour Apple Pucker for the schnapps.)

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.

Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.

Quickly infusing vodka with earl grey tea bags creates a distinct floral foundation for this fun (and caffeinated) take on a martini.

Castelvetrano olive brine provides a soft and buttery counterpart to mezcal in this simple twist on the classic cocktail.

Gin or vodka? Tucci’s recipe allows for either, depending on your mood. Just make sure it’s stirred, never shaken.

Because you don’t individually stir these ‘tinis for a crowd, water is added to aid in the dilution you’d normally get from ice. You can thank us later.