Vodka

This twist on the classic brunch drink gets its flavor from three types of citrus. For large parties, you can prepare several batches a few hours ahead of time and store them in the freezer. Then, before serving, thaw the mixture slightly and whisk to blend.

Christer Larsson originally came to prominence on Manhattan's culinary scene —appropriately enough for this recipe —as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.

This lovely version of Moscow's favorite drink is sweetened with raspberries and sugar. It's terrific over ice cream or served as a drink on its own.

We found that a small amount of Pernod in the rickeys added an interesting but unimposing accent. If you don't care for the flavor of Pernod, simply substitute an equal amount of additional vodka.Can be prepared in 45 minutes or less but requires additional unattended time.

Last year, while traveling near the Amazon in Peru, I stayed at a delightful river camp north of Iquitos. Wanting a drink somewhat drier than a Pisco Sour, I created  — with the assistance of the bartender  — the "Anaconda." It is simple but proved most refreshing after my daily jungle treks.