Sweet Cocktails

This quick and easy margarita recipe is made with muddled blueberries and bitters.

Park Blue • New York City

Open until 4 a.m., the bar here is a late-night hangout for chefs from the neighborhood's many high-profile restaurants, such as Per Se, Le Bernardin and Alain Ducasse.

At the Casa Noble estate, bartender David Yan created this margarita to showcase the property's own tequila. He coats the rim of the glass with citrusy Tajin-brand chile powder, but any powdered chile will give the drink a fun kick.

This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.

Death & Co. · Manhattan

Strawberries sweeten these mojitos from Joaquin Simo. "This is a great drink when you're in the mood for something fruity," says Simo. Use a molasses-based rum (like white Brugal) for a smoother drink, or a sugarcane-based rum (such as white Barbancourt) for a drier cocktail.

Side Bar • San Diego

Manager Brendan Turner developed this drink around the time the hit movie Finding Nemo came out on DVD. "It was popular, as all blue drinks are," he says, "so we kept it on the menu."

Eben Freeman's foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. "It's thick enough to eat with a spoon," he says. "So was classic eggnog."