For this herbal spiced juice cocktail, San Diego bartender Lindsay Nader collaborated with Dave Fernie, then manager of the Parisian-style club Pour Vous in L.A. Fernie named the drink Lapin Fou, which means "silly rabbit" in French.
Mixologist Jackson Cannon describes the Marasca Acida as a "funky, tart and refreshing aperitif." The kirsch (cherry eau-de-vie) gives it an earthy, fruity flavor and the bright orange, pleasingly bitter Aperol creates its lovely coral color.
The Don's Bramble
This drink, with fresh berries, is a celebration of late summer.
Philly Fish House Punch
Brandy, black tea and peach schnapps create bright, bold cocktail.
This classic cream-based cocktail features crème de cacao: It's like chocolate milk for grown-ups.
Apricot brandy brings fruitiness and depth to this frothy sour.
This rosé-based sangria reflects Chez Henri's French and Latin influences.
Chef Linton Hopkins named this Calvados-based twist on a sidecar after the Citroën 2CV, known informally as a Deux Chevaux.
Sambar owners Bruce and Sara Naftaly—who named the bar after their young son Sam—garnish this drink with poached organic Seckel pears from a friend's orchard.
This hearty combination of rum, brandy, Scotch and bitters (in foreground) is named for William Tweed, an infamous 19th-century New York City politician known for blatant corruption and an enormous appetite for power.
"I've wanted to use pisco in a drink for a while," says Jil Hales, referring to the aged Peruvian grape brandy. "Like cachaça, it's a spirit whose time has come."
Tad Carducci was inspired to create this holiday sidecar by the bowls of apples, oranges and nuts that his mom sets out around the house before Christmas.
This classic cocktail was likely named after Washington, DC's official flower, the American Beauty Rose, because of the drink's blush color.
Obsessed with Strega, a saffron-scented, bright yellow Italian liqueur, Chris Hannah creates cocktails with it whenever he can. This spicy drink is his latest effort.
Apple-Brandy Hot Toddies
A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. Bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such as Calvados.