Brown Derby Cocktail

Pegu Club bartender Kenta Goto’s lovely cocktail La Fleur de Paradis spends its evenings perched atop a weathered zinc bar, sipped by the beautiful people of New York. Our rendition of it using wheat beer instead of champagne is more at home in a plastic cup, enjoyed by folks sporting cut-off shorts and soaking in the sun on a picnic blanket or the open gate of a pickup truck.

This easy recipe teaches how to make a classic pink gin cocktail. Try it at home!

Red grapefruit juice and orgeat give this drink its slightly opaque, pearlescent color. If you choose, add a splash of rum or vodka, but this floral, citrusy blend can hold its own without the booze. What to buy: Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup (and cocktails made with it) a richness that can’t be duplicated with a cheap almond-flavored syrup.

A simple, refreshing mix of vodka and freshly squeezed grapefruit juice (add a touch of simple syrup if your grapefruits are a bit too tart). To turn it into a Salty Dog, moisten the rim of the glass and dip in salt.

Blended Scotch and Cynar take the place of gin and Campari in this twist on the classic Negroni cocktail from Carey Jones and John D. McCarthy in Food & Wine magazine.

Jeff “Beachbum” Berry has spent years uncovering the recipes for original tiki drinks from the ‘30s and ’40s. The Zombie—featured in Berry’s book Beachbum Berry’s Sippin’ Safari—is a Don the Beachcomber signature cocktail that has been poorly reinterpreted over the years, most often as a bad drink resembling a tropical Long Island iced tea. This recipe dates to about 1934. Berry found it in the 1937 notebook of Beachcomber waiter Dick Santiago, who had marked the recipe “old.”

This drink represents Mexico. Paloma cocktail is one of the most delicious drinks ever and its preparation is very simple. Try it at home!

If you want homemade buttermilk, this recipe is for you! Learn how from scratch, using only plain milk and one other ingredient.