Inspired by the original Fitty Fitty at the Pegu Club, this vodka martini is an even split of vodka and vermouth, with a little orange bitters added for depth. Get the recipe for Fifty-Fifty or the Perfect Martini »Matt Taylor-Gross
New York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks; in winter with citrus slices and pomegranate; and in spring with edible flowers. Get the recipe for Horse & Carriage »Farideh Sadeghin
Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors. Get the recipe for Pendennis Cocktail »Matt Taylor-Gross
This fuss-free white wine punch recipe can be made year-round using seasonal fruit. In the fall, swap the stone fruit for pears, apples, and quince. Get the recipe for White Wine Punch »Anna Stockwell
New York bartender Jackie Summers introduced us to a homemade version of this traditional Jamaican white rum punch made with dried hibiscus flowers and an array of citrus and spices. Get the recipe for Sorrel Rum Punch »Heami Lee
The citrusy flavors of bitter orange in this light-bodied German red wine punch are lifted by the smokiness and aromatic power of arrack liquor. Get the recipe for Flaming Punch »James Oseland
Bartender Kaiko Tulloch riffs on the Champagne cocktail with a more floral and herbal version at Lucky Liquor Co. in Edinburgh. The name for the dangerously delicious drink comes from a customer who claimed she would lose her shoes if she had a couple more. Get the recipe for Lose Your Shoes Cocktail »Matt Taylor-Gross
Pisco, the South American brandy made from grapes, adds a floral, citrusy kick to this sparkling cocktail made with Lillet Rosé and champagne. Get the recipe for Arbor Blush »Farideh Sadeghin
Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine's sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »Ingalls Photography
Aquavit infused with peaches and anise pairs wonderfully with peach purée for a Swedish twist on a bellini from Manhattan's Restaurant Aquavit. Get the recipe for Scandinavian Bellini »Helen Rosner
Oleo saccharum sweetens this riff on the classic whisky cocktail, amplifying the citrus punch without clouding the drink with unnecessary juice. Get the recipe for Extra-Orange Old Fashioned »Matt Taylor-Gross
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