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. Matt Taylor-Gross
Horse & Carriage
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.
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
Hugh Acheson’s Eggnog
In this Southern spin on the boozy Yuletide favorite, a mix of bourbon and rum takes the place of brandy.
Arbor Blush
Pisco, the South American brandy made from grapes, adds a floral, citrusy kick to this sparkling cocktail made with Lillet Rosé and champagne.
Los Gintonic
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 »
Oleo saccharum sweetens this riff on the classic whisky cocktail, amplifying the citrus punch without clouding the drink with unnecessary juice.
