Drinks

This light and sexy drink has a little vermouth, a little gin, some fresh citrus and ginger syrup, rosewater, and the catnip of the liqueur world: St. Germain. At the Museum of Sex's bar, Play, it’s served in a peacock-feathered martini glass and crowned with a dried rosebud.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

Coconut water is known for being a big source of hydration. It's a perfect potassium-rich pairing for a little vodka, lemon and aromatic Earl grey simple syrup.

Blood orange kicks up the vitamin C, potassium and antioxidants in this bracing cocktail. Citrus is a great way to release a little extra water weight—so you can detox (a little) while you drink.

The compote in this winter refresher provides a nice dose of antioxidants from fresh cranberries and cleansing notes from the ginger. Excess sugar is kept to a minimum with natural honey.

A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies.

To faithfully re-create this cocktail, do as Nostrana in Portland, OR, does and seek out blue plum brandy from Oregon’s Clear Creek Distillery.

“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

Choose an unaged aquavit like Aalborg.

"Let's face it; it gets pretty cold in Colorado. This drink doubles as a cold cure, and it's also a great preventative drink—the perfect remedy for congestion." —Adam Hodak, Green Russell, Denver

We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.

"During my early career as a touring musician, I needed to find more remedial ways to stay healthy. Echinacea tea, honey, and ginger root all became musts in my arsenal of Gypsy medicine." —Giuseppe Capolupo, Bar Marco, Pittsburgh

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

Ginger and turmeric have anti-inflammatory powers, the juices deliver vitamin C, and staying hydrated is always a good idea. As for the Quantum Cold & Flu Liquid Extract? It’s touted as a “highly effective” herbal elixir. We’ll take their word for it.