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Cocktails in the Aperitif Category

An aperitif is a Cocktail usually served to stimulate the appetite before a meal. Many include lime juice and are usually not sweet. Here are the highest ranked aperitif cocktails.

Great After Dinner Drink

Extravagant champagne cocktail. Great party drink to get everyone in the mood.

Sweet, fun easy to make drink - a touch of luxury without the cost.

Based on the cherry bubblecake but one for the kids and the drivers - great for wedding toasts and parties.

Ya better like grapefruit juice.

A more alcoholic version of the "Matador". Light, strong and sharp.

The exotic aromas all in one cocktail. Delicious, fruity, gorgeous and refreshing!

A strong, velvety cocktail

A beautiful balance of sweet, sour and bitter. Easy to prepare. The Amaretto is sweet enough to not need any added sugar. Wow!

Rum and ginger is a marriage made in heaven!

Sounds like a dream come true. Another of my pre dinner cocktail.

A variation on a Grand Passion

An excellent aperitif. Here's a version of this award-winning pre-dinner cocktail.

Refreshing martini with a hint of cucumber!

10 Impressive Before Dinner Cocktails

Invite These Drinks to Your Dinner Party

Serving a cocktail before dinner is both a courtesy to guests and serves a purpose. Known as an aperitif, the before dinner drink prepares the stomach for food and the palate for the delicious tastes it is about to enjoy. They can be served to guests at an elegant dinner party or enjoyed any night of the week at home.

Aperitifs come in many flavors and can complement a variety of meals. Many of the best aperitifs include gin, vermouth or another dry style of wine. There are also distilled spirits . MORE like Campari and Aperol that have long been used as appetite stimulants on their own. It's only natural that the cocktails these are mixed into be classified as aperitifs as well.

I have selected just ten recipes to feature from the many possibilities. Included are a few favorites that have long been enjoyed with a meal. I have also tossed in a few obscure and fascinating cocktails that can challenge and enlighten your taste buds.

This list is a great place to begin as you discover how food and mixed drinks can play off each other and learn that contrast can complement just as well as a perfect flavor match. Have fun with your dinner drinks and experiment for yourself.

The Negroni is the ideal aperitif and it is the first cocktail that comes to mind when we discuss this class of drinks. Campari itself is designed to be an aperitif and in this recipe, it is paired with gin and sweet vermouth to create the ultimate before dinner drink.

This drink can prep your palate for any meal. I've enjoyed it most when a Cornish Game Hen was the star of the table.

You will also find that the gin and vermouth add a mellow aspect to Campari's bitterness and that helps . MORE make the drink a bit more approachable for palates that are new to the flavor.

Another iconic aperitif is the Aperol Spritz. It is a simple drink that once again features a bitter liquor designed specifically for this purpose. Aperol's bitter orange is definitely more approachable than Campari and that makes it a good, gentle introduction to a genuine aperitif.

The Aperol Spritz is perfect with any meal and you'll love to serve it alongside flavorful dishes like this Harissa Roasted Leg of Lamb. The simplicity of the sparkling orange drink accents all of those herbs . MORE and spices without interfering with the dish.

This Fabiola is an interesting cocktail. It's a refreshing take on the brandy-based Metropolitan, only in this case we use dry vermouth and add Grand Marnier. The orange is a fascinating contrast to the dryness of the fortified wine and sweet strength of a decent brandy.

It is a fabulous companion to any meal. Your guests will enjoy the play of citrus between the Fabiola and recipes like this Lemon Chicken With Mushrooms. Both recipes are simple and quick to fix up, making this is a great . MORE combination for those last minute dinner parties.

We will continue with the simple aperitifs that go along with almost any meal. The popular Gimlet is up and this two-ingredient drink is the easiest on the list. All you need is your favorite bottle of gin and a lime cordial and an appetizing drink is born.

The Gimlet is perfect for summer dinner parties as it is a very light, refreshing cocktail. Serve a round of Gimlets to your guests as they sit on the patio and you finish up the spareribs on the barbecue.

There are Campari cocktails and then there is the Campari Cocktail. This is the most Campari-forward drink you can mix because the only back up the bitter has is vodka and a dash of Angostura.

Campari's bitterness displayed with such boldness means that this cocktail is not for everyone. Once you do train your palate to love Campari, you will agree that few drinks can kick off a meal in style like the Campari Cocktail.

A pairing that is a personal favorite is the Campari Cocktail with a . MORE classic Eggplant Parmesan .

The Autumn Leaves recipe has a compound of interesting flavors that begins with pisco and Drambuie and brings in a hint of Campari and lime. It's fascinating on its own and even better as a prelude to complex dishes like this Genoa-Style Stuffed Pork Loin.

If your guests don't see you mix up this cocktail, they'll be wondering what you put into it because it is so unique. It is certainly an adventure in flavor and a fun one at that!

Tarragon makes an appearance in this modern cocktail that could be thought of as an enhanced Manhattan. The Bourbon and Blood features the smooth taste of Woodford Reserve with sweet vermouth and brings in that bitter orange of Aperol.

This cocktail has a darker profile and it is great to pair with a lighter pasta dish like this Butternut Squash and Pear Ravioli. The contrast between the drink and the food is intriguing and sure to be the talk of your dinner party circuit.

If you're in the mood to get really fancy and have a truly unique taste experience, give Rimbaud's Left Hand a try. It is the most complex drink on this list, mixing absinthe, Benedictine, Aperol, lemon and pineapple in equal parts with a little egg white thrown in for texture. It's an aperitif that is memorable, to say the least.

Want to get really wild? Serve it alongside this Pineapple Chicken with Coconut Rice Wrapped in Banana Leaves. I don't typically recommend pairing . MORE pineapple with pineapple, but there is so much going on in both courses that it really doesn't matter!

Tequila can make a fine aperitif if it is mixed right and DeLeon Tequila's Salud Cocktail is a perfect example. The drink combines their silver tequila with a rare sherry, a bit of pineapple and a hint of passion fruit and absinthe.

That combination of bright fruits, dry wine and rich tequila accented ever so slightly with anise is a great primer for spicy meals. Give it a try with this easy Chicken Enchiladas Suiza recipe.

When no other cocktail seems absolutely perfect for your dinner table, you can always fall back on the classic Martini. It is a perfect complement to any meal but is particularly nice with lighter foods like this Tagliatelle with Baby Artichokes.

Not only is the Martini the epitome of an aperitif - gin and vermouth with a dry profile - it also makes a great choice because the recipe can easily be adapted to individual tastes. You can make every guest happy and it doesn't matter if they prefer . MORE their Martini dry, perfect or served as a Gibson.

Top 10 cocktail trends for 2016

Recent data released by Finest Call Premium Cocktail Mixes and its UK distributor Cellar Trends show the cocktail boom is set to continue into 2016 and beyond, with a number of key imbiber insights set to propel the market.

Cocktails are set to continue their upward momentum into 2016 – but what’s driving the trend?

Finest Call and Cellar Trends predict that the cocktail market will account for 10% of all spirits sales by 2020. One fifth of all on-trade accounts now serve cocktails, said Katy Carter, Cellar Trends’ research and brand manager, a figure reckoned to be growing by 2% year on year.

But as interest in creative serves filters down from high-end accounts to mainstream bars, how can businesses tap into the continued upward momentum? Where do future opportunities lie, and is there scope for growth against a backdrop of growing at home consumption?

Finest Call and Cellar Trends certainly think so, as their data presented at a recent Trends Forum shows.

Click through the following pages to discover their take on the 2016 trends.

What do you think? What opportunities do you think exist for the cocktail community? Let us know in the comments below.

18 to 35-year-olds are currently the core cocktail consuming segment – but this is set to evolve.”There isn’t a steep drop off after 35, and we’re seeing more and more people [from this older demographic] drinking cocktails,”said Carter.

Consumption is being driven largely by special occasions and high tempo nights, with theatre crucial. “Theatre remains very, very strong with cocktails ordered. Great looking drinks sell best – although speed is important in high-volume accounts.”

9. Classics and “disco” serves set to lead

More than 60% of UK consumers say they have a favourite cocktail. While Mojitos still lead the charge as the UK’s favourite – 32% of consumers questioned ranked it highest – the classics are making a comeback. According to the CGA Mixed Drinks Report Q3 2015, this is evident in the last three cocktails respondents said they drank – in order: Mojito, Martini, Manhattan, Cosmopolitan, and Old Fashioned had been ordered the most.

In addition, and somewhat surprisingly, Carter reckons those brightly coloured, fun, retro serves are also set to make a big return. “They are fun, funky, but they still have to have high quality ingredients,” she said.

8. Flavour is most important

Flavours and the overall taste of a drink are the top factors for consumers when ordering a cocktail, Carter said. The base spirit ranked next, followed by the quality of the ingredients, and then bartender recommendations.

7. Consumer knowledge – and a demand for consistency – is increasing

87% of people think its important for cocktails to be served in a consistent way, Carter explained. This could be a concern for busy, high volume bars – and it also creates a challenge for accounts as they try to bridge the gap between how a consumer might experience a Martini at a high-end bar, compared to mainstream venues. Pre-mixed serves could help with this, said Carter.

The interest in masterclasses mean that consumers increasingly know what to expect when they order – something for bartenders to be aware of.

One of the biggest opportunities for cocktail ingredient and spirits brands is to look beyond the bar. Currently, just 32% of hotels serve cocktails, which presents a major opportunity. Restaurants too, said Carter: “We predict restaurants will become more important for cocktail consumers… Many more restaurants should be serving cocktails.” Only 26% of food pubs serve cocktails, she added, which is very low compared to bars, where 76% offer cocktails. “People want a multi-functional experience when they go out,” she explained – i.e. food and drinks.

According to Mintel, the pre-mixed cocktail market in the UK is now worth £50 million, and the analyst forecasts it will grow 10-fold by 2018. “In the off-trade we believe it is worth around £23 million now,” said Carter, a figure she reached by taking Tesco data and weighting it based on market share. She believes pre-mixed cocktails in the on-trade will grow at the same rate.

“Unusual spirits”will benefit from the cocktail uptick, said Carter, who cited Cachaça, mezcal and pisco as spirits set for a surge in 2016. This taps into a secondary trend: interest in regional-inspired serves. Think Latin flavours, British classics, Asia-inspired menus, and a real opportunities for restaurants to pair cocktails with cuisine.

3. Molecular mixology filtering down

A significant trend at high-end accounts already, expect to see gels, foams, powders, atomisers, smoked cocktails and the like crop up at more mainstream bars. While the execution will feel different – consumers in a volume location won’t wait for the intricate styles served elsewhere – get set for increasingly intriguing cocktails to infiltrate more everyday menus.

Low-calorie and alcohol-free cocktails are set to become more popular in 2016, forecasted Carter. Many high-end accounts are now using innovative ingredient formulations to serve no-alcohol cocktails as part of a regular menu, she said. According to her data, 25% of cocktail drinkers said they would always pick a low calorie cocktail if it was an option, she added.

1. Premiumisation reigns supreme

Premium spirits, and consumer interest in them, are one of the biggest forces driving the cocktail market, said Carter. Over the past five years, premium spirits saw a significant uptick (all figures IWSR) with Tequilas in that price bracket seeing sales increase 197%, brandy by 160%, Japanese spirits by 113%, vodka 107%, and Bourbon 101%. “We expect to see the more unusual spirits also performing strongly… Tequila is a very buoyant market. On the back of that we expect to see sales of all cocktail ingredients increasing.” Base spirit sales will of course benefit, but so too will syrups and bitters, premixed and at-home serves, she forecasted. Beyond base spirits, premiusation will occur across the cocktail menu through use of vegetables, shrubs, dried and smoked fruits, and foraged ingredients, with many of these made at one.”It’s already happening but we predict it will become greater,” Carter added.

15 Gorgeous & Delicious Fruity Cocktails

Get ready to be the best bartender in town.

Next time someone gives your fruity cocktail the side eye, stand proud. Embrace the fruity cocktail! There's nothing wrong with pink drinks decorated with pineapple wedges and umbrellas! No matter what someone may tell you, everybody loves a good fruity drink. Sometimes you just need a little something sweet!

These 15 fruity cocktails and drinks are seriously irresistible. Pace yourself.

A fruity cocktail list on Cosmo has to start with a pink raspberry cosmopolitan, obviously.

Get your highball on blackberry style.

Even Don Draper would drink this fruity cocktail.

What? Kiwi and mint in your Tom Collins? But of course.

Not only do these look downright delicious, they are stunning.

Again with the gorgeous drinks. (I need to have a party pronto.) Also, strawberries and pomegranate in a mojito? Done and done.

Piña coladas are like the original fruity drink, right? Okay, that might not be history, but who cares, they should be if they're not. Also, light version. You're welcome.

Sorbet + strawberry + basil + bellini = fruity drink heaven

Lemonade wants to be a cocktail. Just go with it.

For when your margarita needs even more of a kick!

Ah, sangria. You delicious pitcher of fun.

Lemon is always a good choice for a fizz. Rosemary makes it extra special.

Skip the winter weather, stay inside, and enjoy your frost bite poured from a shaker.

It may look like a serious cocktail, but it's got some fruity fun.

If you like a just hint of fruit in your fruity cocktail, this one's for you.

Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.

10 Winter Cocktails for Cold Nights

Hot beverages are the perfect prescription for chilly autumn and winter nights. Fortified with brown liquors and heavy creams and spiced with seasonal flavors, like cinnamon and mint, these winter cocktails are comfort in a glass. Just one sip will make you feel a little toastier—and perhaps a little toasted, as well.

Apple Cider

This cocktail has all the standard accoutrements of the hot cider you remember as a kid, like cinnamon sticks and cloves, but with one adult addition: bourbon. Add orange slices for a festive, citrusy garnish. Get the recipe.

Photo: Shutterstock Image

Peppermint Patty

Already a cold weather staple, hot chocolate is made even better with a splash (or three) of peppermint schnapps. (Crème de menthe also works well.) It makes a decadent yet refreshing liquid dessert. Get the recipe.

Photo: Shutterstock Image

Mulled Wine

Sometimes called Glühwein or glögg, mulled wine is red wine that’s been heated and mixed with sugar; spices like cinnamon, ginger, and cloves; and orange and lemon slices. Bon Appétit’s version incorporates brandy into the mix. Get the recipe.

Photo: Shutterstock Image

Cherry Pepper Martini

Though martinis aren’t hot temperature-wise, the pepper-infused vodka in this particular variety is sure to warm you up from the inside out. A little grenadine nicely complements the subtle heat in SheKnows.com’s winter cocktail. Get the recipe.

Photo: Shutterstock Image

A hot toddy actually does wonders for a sore throat and stuffy head, thanks to its soothing ingredients, like honey and whiskey. A smidge of orange juice and a sprinkle of cinnamon help it go down even easier. Get the recipe.

Photo: Shutterstock Image

Irish Coffee

This winter cocktail turns coffee naughty with the addition of Irish whiskey and a little whipped cream on top. This recipe comes from the Buena Vista, a famous café in San Francisco that first brought the drink to the United States. Get the recipe.

Photo: Shutterstock Image

Winter Julep

Imbibe magazine’s winter take on the light, summery mint julep utilizes peppermint tea and brown sugar to create a drink that’s heartier without sacrificing any of the tastiness. Don’t forget the mint sprig! Get the recipe.

Photo: Shutterstock Image

The Blizzard Cocktail

If you thought the Peppermint Patty sounded rich, check out the stats on the Blizzard, a cocktail featured on Martha Stewart’s website. It’s whiskey, hazelnut and Irish cream liqueur, and coffee, topped off with Grand Marnier whipped cream. Like the name implies, this is only for extreme sweet tooth situations. Get the recipe.

Photo: Shutterstock Image

Hot Buttered Rum

Hot buttered rum has all the makings of a delicious and comforting baked good: butter, brown sugar, powdered sugar, and heavy cream. It’s almost as if a buttery caramel cookie was melted down and poured into a mug, making the perfect winter cocktail. Get the recipe.

Photo: Shutterstock Image

Tom and Jerry

A Tom and Jerry cocktail is similar to eggnog in both its taste and its association with the holidays. The main difference is that it’s served hot instead of cold, which enhances the bold flavors of the spice blend and the Jamaican rum in Epicurious.com’s recipe. Get the recipe.

Photo: Shutterstock Image

More You'll Love

You'll feel like an extra on "Sex and The City" with this cool cosmopolitan in your hand. It's easier than you think to make, too. Watch this video to learn how.

Ask us about athleisure.

Clearly, jelly is a thing of the past in the sandwich world. Peanut butter paired with everything from bacon to Nutella to pickles is the wave of the culinary future.

Around last call at the bars is when the talk starts. Someone mentions that 24-hour diner down the street and before you know it, you're halfway through a plate of french fries, hoping the carb overload will soak up some of the drunk. I'm not sure what propels us toward high-calorie food after a night of high-calorie beverages, but I do know that most of us tend to base our late-night eats on the same three factors--convenience, cheapness, and the greasier, the better. In the light of day, these choices might make us feel bad about ourselves (and worried about our cholesterol levels), but when the drunken munchies hit, all bets are off.

Fad diets come and go, but incorporating simple changes to your daily routine can have a huge impact. Read up for helpful tips to keep your commitment to your diet resolution.

Keep calm and sweat on.

Drowning a salad in a high-calorie, high-fat dressing can easily turn a healthy dish into a diet disaster. Avoid overdoing it by using no more than 2 tablespoons per serving and stick to the healthy salad dressing options at the beginning of this list.

Unicorn hot chocolate is the majestic and magical drink that will cure your winter blues.

When it comes to eating habits, I'm definitely my father's daughter, but I never considered that our different eating habits and personalities could coincide.

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Manhattan Cocktail Recipe

The classic cocktail, made with rye, sweet vermouth, and bitters.

• Yield: makes 2 cocktails

Ingredients

• 4 ounces rye whiskey
• 2 ounces sweet vermouth
• 4 dashes Angostura bitters
• Garnish: 2 Maraschino cherries

Directions

Pour the whiskey, sweet vermouth, and bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.

Place a maraschino cherry in each of two chilled cocktail glasses. Dividing evenly, strain the contents of the shaker over cherries and serve immediately.

Special Equipment

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15 Cocktails Using Ginger Beer, Summer's Coolest Mixer

Whether you're on the beach or raising a glass after work, these recipes will liven up your summer nights.

We all know (and love) the Moscow Mule, but it's time to get more creative with this season's trendy brew. With fruity flavors and vibrant colors, these ginger beer drinks are the perfect toast to summer. Cheers!

Don't forget to pin these ginger beer recipes for your next party and follow Redbook on Pinterest for more inspiration!

Put your big girl pants on for this twist on a Moscow Mule, which mixes cranberry juice and and citrus flavors for a tart sip that will taste so refreshing all summer long.

If you reserve bourbon for cold winter nights, this cocktail might make you break it out for the summer time — lemon juice makes the bourbon a little less potent, and ginger beer and club soda add an effervescence that's just right for how summer days.

A twist on the classic Paloma cocktail, these drinks call for ginger beer instead of club soda — and that little bit of ginger flavor makes all the difference.

Margaritas are great, and regular ol' beeritas are nice, too. But swap in ginger beer for regular brews and you'll get a fresh cocktail with just a little bit of bite. Yum.

It's probably a cocktail first for you (it certainly was for us), but add apple butter to this beer-and-bourbon drink. It adds a caramelized spike you won't soon forget.

Don't reserve this refreshing sip for the Kentucky Derby, especially when it only requires three ingredients — and about two minutes — to make. The ginger beer gives this classic drink a bubbly twist.

Planning a party? Try this sparkling take on a summer sangria that you can make by the pitcher.

Summer is prime strawberry time, so we would be remiss to not include a cocktail that makes good use of the tasty berries and adds sweetness to the ginger beer-cocktail favorite.

This gorgeous drink capitalizes on the fresh blackberries in season this summer, and with the option to use vodka, gin, or rum, the possibilities are endless. Might we suggest a different liquor for each batch?

Raise a glass to summer with this sunshine-colored cocktail.

1/8 oz vanilla bean bitters

1/8 oz herbisaint

1.5 oz lemon juice

2oz Ginger Beer

2 oz Veglio Michelino e Figlio Moscato d'Asti

Add everything other than Moscato d'Asti in Boston shaker and shake. Strain over new ice and top with Moscato d'Asti.

Courtesy of Veglio Michelino e Figlio.

This delicious drink creatively combines ginger beer with apple cider and vodka. Top it with a cinnamon stick to cap off a cool summer evening, or easily transition into fall.

Step up your wine game by mixing it with vermouth and ginger beer. The triple-threat combo adds drama to a sparkling prosecco.

2 oz VOGA Prosecco

1 oz Pomegranate Juice

½ oz Sweet Vermouth

2 oz Ginger Beer

Fill glass with ice and then add the VOGA Prosecco, Pomegranate Juice, Sweet Vermouth and Ginger Beer. Add in a few cherries and mix well. Top with a single cherry and enjoy.

Courtesy of VOGA Italia.

With grapefruit in peak season, why not try this exciting twist on the standard mule? We won't even blame you for skipping the copper mug.

The Brazilian cachaça lends itself to a bright and zesty beverage that just looks like a splash of summer.

2 oz Cachaça 51

.5 oz lime juice

.5 oz simple syrup

.75 oz carrot juice

Pour Cachaça 51, juice and syrup into shaker. Add ice, shake and strain into a collins glass with fresh ice. Top with ginger beer. Garnish with a candied ginger.

Courtesy of Cachaça 51.

Ginger beer is an unexpected — but delicious — addition to this Cuban cocktail.

The Top 8 Cocktail Trends for Winter 2015

Light a candle, grab a blanket, and cozy up with these amazing cocktails.

Along with the inevitable turtlenecks, snow crunching underneath ankle boots, and the smell of apple pies wafting from the oven, winter means saying good-bye to pitchers of refreshing strawberry-lemon mojitos. Instead of conjuring lazy poolside parties, it's now time to linger on the couch with a blanket, soothing drink in hand. Whether it's served warm, spiked with tea, or flaunting farmers'market produce, here are eight alluring cocktail trends we're totally into this season.

"Much like a quality soda or sparking wine, cider is great for mixing in tall, effervescent, refreshing cocktails, because it doesn't overpower other ingredients," says Jacob Grier, who collaborated on the cider cocktails at St. Honoré Boulangerie,the bakery by day and Alsatian café at night, in Portland, OR. "Cider is often treated as just an alternative for people who don't drink beer. But people are becoming more appreciative of it, especially as cider makers introduce really well-made, interesting ones." One of these would be the floral, citrus-forward Finnriver Farmstead Cider, which is united with more earthy ingredients in this cocktail.

Mix elderflower syrup, drinking vinegar, and Lillet Blanc. Top with cider. Serve in a stemless wine glass over ice with orange peel twist.

*Sage & Sea Sweet Orange drinking vinegar,

Savoring a Hot Toddy is one of the most enjoyable ways to ward off cold-weather chills. But this old-fashioned flu savior need not be a ho-hum marriage of whiskey and water. Krissy Schute, bartender at Chicago's CH Distillery, elevates the Nat King Cole by pairing roasted chestnut bourbon with lemon, chestnut honey, and shaved nutmeg. "Hot Toddies were typically used to relieve symptoms of a cold, so I like to incorporate the honey and lemon," she says. "But warm cocktails always remind me of the holidays, so we decided to incorporate our new chestnut spirit to give nutty, toasty flavor."

Build ingredients in glass. Top with hot water and shaved nutmeg.

Blame the cosmo's bad rep on Sex and the City."When the girls on the show started drinking them, I was working at a bar and we were making hundreds a night," recalls Kenneth McCoy, co-owner and bartender at Ward III in New York City. "And back then bars didn't always have access to the best ingredients, so it had the potential to be a sugar bomb." Just as once-cloying drinks like the piña colada have gotten sophisticated upgrades, so has the cosmo. "It's worth another look," says McCoy.

Mix everythingtogether and shake in an ice-filled mixing glass, then pour into a coupe with a fat twist of orange. The drink should be pink, not red.

Come fall, Adam Bernbach, bar director of 2 Birds 1 Stone, Doi Moi, Estadio and Proof, in Washington, DC, turns to liqueurs like classic, almond-packed amaretto and walnut-and hazelnut-flavored Nocello. "I like using nut liqueurs for cold-weather cocktails because they warm them up and give them a specific 'mouthfeel' that's hard to replicate," he points out. In a libation like Bernbach's Broadway Boogie Down, with bourbon, lemon, and honey syrup, Nocello "softens the edges."

Shake and strain ingredients into a coupe. Garnish with a stripe of orange zest.

Sure, you've had drinks that required cracking open a can of ginger ale, but what about the real stuff, aromatic and packed with spice? That's how Christy Pope of Midnight Rambler, the subterranean cocktail bar at the Joule Hotel in Dallas, likes it. "We prefer freshly squeezed ginger, because due to the fresh pungency of gingerol (volatile oil), the intensity and quality is far superior to pre-bottled options. Gingerol begins to degrade quickly and lasts about 72 hours; bottled ginger beers use capsaicin to make up for the degraded 'spiciness.'" In syrup form, potent ginger finds its way into such Midnight Rambler creations as the Wang Dang Dula.

Shake ingredients and strain into a highball glass. Garnish with mint sprig.

Over the summer, we spotted bartenders whipping up boozy cucumber slushies and muddling sugar snap peas with gin. This time of year, the array of in-season produce is even more robust, which means sipping drinks made with the likes of squash and carrots. Consider Bryan Schneider's tiki-style mai chai from the New York restaurant Park Avenue Autumn. After infusing a bottle of rum with Brew Tea Lab's Herbal Wellness Chai, he combines the spirit with pumpkin butter, lime juice, and an orgeat (the almond syrup that's key to any good mai tai) of toasted pumpkin seeds. "Fall produce and spices are great for cocktails because they can add rich and savory elements that will ground the sweet and sour flavors you find in many mixed drinks," he explains.

Shake all ingredients together with ice and strain into a hollowed-out Delicata squash, or a rocks glass filled with ice. Garnish with an umbrella.

Stir chai tea into rum and let stand for 30 minutes to 1 hour. Strain out the chai spices through a tea strainer or coffee filter.

Considering Americans' ardent love for tapas, it was only a matter of time before sherry, Spain's famed fortified wine, began to make a splash. At Donostia, in New York City, bar manager Will Peet makes culinary-inspired sherry cocktails such as the La Gallega, with black pepper, honey syrup, sweet vermouth, and grapefruit and lemon juices. "Some sherries are perfect in place of vermouth and other aperitif-style products, especially in classic cocktails like the Tuxedo No. 2 or Manhattan," he says.

Prime a Txakoli glass or a highball glass with cider over ice. Fill shaker withall ingredients, add ice, and shake. Strain into glass over cider and ice. Garnishwith grapefruit twist.

"Tea has the ability to add aromatics and tannins that are not found in spirits alone," says Ryan Mulholland, general manager of Vernick Food & Drink in Philadelphia. Elegant Earl Grey often makes a fine companion to cocktails, but it's rooibos that plays a starring role in the Field Gun Envy. Mulholland adds, "The drink is a dry interpretation of a classic French 75, using all French ingredients including a cognac base"—except, of course, this cognac gets an herbaceous uplift from the infusion of rooibos.

Add first three ingredients to a mixing glass or tin and add ice. Shake quickly and double strain into a flute. Top with dry sparkling wine.

Tonic Water

Tonic water is a carbonated soft drink flavoured with quinine, which gives it a distinctively bitter taste.

All cocktails made with Tonic Water

The popular drink with a delicious twist!

The Batman mocktail is good, but not good enough. A small hint of spirit can make it even extraordinary.

This is an easy one to prepare and I know that ladies will love it. They won't say it but guys love it too. Don't be fooled by the ingredients or the sissy name. It's a pure aphrodisiac and it is completely legal

Mocktail taken from Agnostura Bitters Not so sweet as a Shirley Temple

Gin Tonic with Bombay Saphire

Not quite gin and tonic, not quite a gimlet. It evokes flavors of the British influence in India.

A very simple mocktail with orange juice and tonic water.

Invented by Michael Burdett.

The infamous G&T is just a starting point. Its derivative GMT is one of the successful experiments in that line.

The Best Drink in existence!

A moody drink to start which combines Cachaзa and Campari to an Aperitivo experience that caresses the palate.

I made this up whilst attempting a different cocktail. I had less ingredients than I thought, so I made this. It's an acquired taste, I think.

Summer Fruit Cocktails

These refreshing recipes include star chef Bobby Flay's watermelon-tequila cocktails and strawberry-lemon mojitos.

Blackberry-Mint Julep

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

Watermelon-Tequila Cocktails

When watermelon is in abundance, this is a great way to use it. Bobby Flay purees seedless watermelon chunks, then strains the juice through a sieve and mixes it with silver tequila, sugar syrup, blueberries, mint and fresh lime juice.

Sour-Cherry Gin Slings

This sweet-tart concoction is based on the classic Singapore sling, replacing the traditional cherry brandy with an intensely vibrant homemade sour-cherry syrup. With a squirt of sparkling water, the syrup also makes a great base for kid-friendly cherry soda.

Tabernacle Crush

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

Watermelon Sangria

Sangria, a Spanish variation on traditional punch composed of wine, fruit and brandy, was formally introduced to America at the 1964 World’s Fair in New York City. This seasonal version uses vodka instead of brandy.

Blueberry Cosmopolitan

For anyone who wants to flaunt a love of Cosmos, muddled blueberries tint this version a gorgeous hot pink.

Strawberry-Lemon Mojitos

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.

This drink pays homage to the orchards and vineyards of British Columbia’s fertile Okanagan Valley.

Melon Sparkler with Tapioca Pearls

Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy tapioca pearls are fun to eat and cute to look at.

Watermelon-Honey-Citrus Refresher

One great thing about blender drinks: The machine does all the work. Adam Seger prefers Vita-Mix blenders, which create especially smooth purees.

Indian Summer Cup

Master bartender Wayne Collins prefers using premium, naturally sweetened tonic water (sometimes called Indian tonic water) in this punch. Q Tonic, made with agave nectar, and Fever-Tree, sweetened with cane sugar, are both excellent brands.

Peach Donkey

Blueberries Gone Wild

Health-conscious bar chef Debbi Peek created this gin drink to showcase antioxidant-dense ingredients, including blueberries and pomegranate.

Bourbon Blackberry Collins

Many spirits and fruits and herbs can work in a Tom Collins riff. In place of blackberries and bourbon, try raspberries and vodka or cherries and rum.

Black Pepper-Raspberry Sorbet with Prosecco

Chef James Holmes topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.

The Don's Bramble

Mixologist Jackson Cannon calls this drink a celebration of late summer.

Porch Crawler

New York chef-partners Frank Falcinelli and Frank Castronovo and their friend Travis Kauffman concocted this terrifically refreshing cooler one hot summer night with ingredients from Falcinelli’s rooftop garden.

Bitter Peach

While playing with leftover ingredients one night, Jamie Boudreau combined grappa and peach puree. The mixture was sweet, so he added Aperol, a bitter orange liqueur, then Champagne, resulting in this well-balanced cocktail.

Cholo Fresco

Cholo fresco means “somebody who is fresh in every sense,” Hans Hilburg says. “Light, saucy, naughty, audacious . . . And what’s fresher than cucumber, melon, mint and lime?”

In-Sandíary

This cocktail’s name is a play on both the Spanish word for watermelon, sandía, and “incendiary,” referring to the peppery tequila and the spicy ancho chile rim.

Cucumber-Honeydew Freeze

Fruit flavors generally mix well if they’re from the same botanical family. This cool and light summer cocktail works because cucumber and melon both belong to the Cucurbitaceae family.