Frozen Drinks

Jeff Bell of PDT in Manhattan says a pina colada is his guilty-pleasure drink. He makes this superfresh, pineapple-y version in a slushie machine at Crif Dogs, the hot dog joint next to the bar. In place of the typical overly sweetened cream of coconut, Bell blends coconut water and coconut puree (available frozen at specialty markets).

Fruit flavors generally mix well if they're from the same botanical family. This cool and light summer cocktail works because cucumber and melon both belong to the Cucurbitaceae family.

Bartender David Yan coats the rim of the glass with citrusy Tajin-brand chile powder, but any powdered chile will give the drink a fun kick.

A splash of soda water makes these tart slushies pleasingly bubbly. With a little rum, they'd also make great cocktails.

Mixologist Adam Seger claims that the margarita is the cocktail world's aphrodisiac. This version combines passion fruit and pomegranate, commonly associated with Aphrodite, the goddess of love.

This drink is based on a fancy nonalcoholic drink famed mixologist Dale DeGroff concocted at New York City's Rainbow Room. DeGroff uses orange bitters and amber rum to add spice and depth.

Adam Seger coats the rim of the Spice & Ice glass with lime and a seven-spice blend that includes ground cinnamon, ginger, fennel seeds, clove, star anise, cardamom pods, Sichuan peppercorns and sugar.

One great thing about blender drinks: The machine does all the work. Adam Seger prefers Vita-Mix blenders, which create especially smooth purees.

The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.

A blueberry-rosemary flan that Adam Seger's friend Ann Giles created led to this cocktail's unlikely mix of flavors.