Strawberries sweeten these mojitos from Joaquin Simo of New York City’s Death & Co.
Rosé Sangria with Cranberries and Apples
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
Chef Trey Foshee prefers using mirabelle plums from the renowned Chino Farms in nearby Rancho Santa Fe for his restaurant’s unusual Champagne cocktail.
The Red and the Black
Chef Peter Hoffman's bar manager, Michael Cecconi, created this strawberry-and-tequila cocktail, which is served at both of Hoffman's New York City restaurants, Savoy and Back Forty (his latest); it's the top-selling drink during strawberry season. A clever black pepper–infused simple syrup makes it taste more sophisticated than most fruity cocktails.
Blueberries Gone Wild
Health-conscious bar chef Debbi Peek created this gin drink to showcase antioxidant-dense ingredients, including blueberries and pomegranate.
Location inspired the fruity ingredients in this drink. The Brooklyn Heights tavern is on Cranberry Street, one block from Orange Street and two blocks from Pineapple Street.
Blackberry & Cabernet Caipirinha
Classic mojitos are made with rum, muddled mint and limes; Jean-Georges Vongerichten keeps things interesting by swapping the limes for tart kumquats and kalamansi concentrate, the frozen juice of the sour Asian citrus fruit. If kalamansi isn't available, regular orange juice concentrate tastes just as good.
Many of the fruits used in the Hungry Cat's cocktails are stored in steamer-clam buckets atop the bar—a nod to the seafood-heavy menu, and to chef David Lentz's Chesapeake Bay area upbringing.
Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well.