Drinks

The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes. You’ll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

This Tom Collins recipe, a.k.a Whisky Collins, calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.

Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.

There's nothing quite as refreshing as this Thai iced tea recipe on a hot summer day.

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

There's probably no one perfect hotel bar cocktail, but this one comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP's Leo Robitschek oversees the drinks.)

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.