Reinvented Classic Cocktails

Erik Lorincz updates the classic Daisy cocktail by using muscovado, an unrefined brown sugar with a very moist texture and a strong molasses flavor.

This spin on a Cosmopolitan uses Hendrick's, a Scottish gin that's infused with both cucumber and rose petals.

A Thai curry of carrots with coconut milk gave Todd Thrasher the idea for this drink.

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.

Lychee nectar balances the tartness of fresh lime juice in this Asian-Peruvian take on the gimlet.

Bartender Kai Braaten offers the Un-Usual Suspect as an alternative to the Negroni, another pleasantly bitter aperitif cocktail. Both drinks use Italian bitters, but Braaten prefers Fernet-Branca's herbal complexity to the Campari in Negronis for this drink.

This delicious sangria features grilled lemons, oranges and grapes in either red wine or rosé it’s the perfect drink for an outdoor party.

The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.

Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For his superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart’s or IBC.

This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.

Even Duggan McDonnell's wackiest drinks—like his vodka martini that's spiked with a generous shot of black squid ink—have the sublime balance of a classic cocktail.