Lone Tree

I first tried a version of this cocktail at Audrey Saunders’s Pegu Club in Manhattan. A sip later, I was hooked. If you are a Manhattan Cocktail drinker and want to change things up a bit, try this recipe. Angostura, traditionally used in a Manhattan, is replaced with cynar. What to buy: Cynar is an Italian bitter apéritif made from about 13 herbs and plants, the most predominant of which is artichoke. It can be purchased at most liquor stores or online.

This is a classic, refreshing sparkler made with sloe gin, regular gin, and lemon juice, shaken and topped off with club soda. What to buy: Sloe gin is a red liqueur made from gin infused with sloes (also called blackthorn), a relative of plums.

Refreshing and herbaceous, this cocktail will bring you back to life.

The Adonis is a simple, low-alcohol, sherry-based cocktail. In its original form, the Adonis is a wine cocktail that dates back to the late 1800s. The name is derived from an 1884 play about a gorgeous male statue that comes to life and finds human ways so unpleasant that he willingly turns back into stone. Adonis was the first Broadway play to run for more than 500 performances, but despite its lineage, the Adonis cocktail is rarely seen anymore and has entered the endangered species list.

The blue-curaçao hue of the Na’vi people in the 2010 Oscar-nominated film Avatar may look a little frightening, as does this cocktail at first glance. But a few sips and the spiced Velvet Falernum will give you enough courage to travel by dragon. What to buy: If you can’t find Velvet Falernum, a clove- and lime-infused liqueur, try making your own. We think this recipe is a great stand-in. This Flying Blue Dragon recipe was featured as part of our Best Picture Cocktails story.

Inspired by the idea of making a camping cocktail, we thought it’d be novel to use a little pine liqueur to bring the taste of the great outdoors to the canteen. We found the punchy, herbal liqueur a little tricky to mix with, but ultimately we were able to balance it out with some dark rum and a little pineapple juice. This recipe is scaled to fit into a canteen, and serves four.

Tart kiwis are an excellent fruit to muddle into a cocktail, especially when offset with a sweet, fruity liqueur like peach. Gently crush the kiwis to release their juice, add the rest of the ingredients, strain into a glass, and top with sparkling wine.

This light and fruity cocktail was created for the CHOW launch party by master mixologist Jacques Bezuidenhout. The sweet combination of sliced strawberries, strawberry syrup, and rosé wine is balanced by the herbal complexity.