A fruity yet herbal drink developed by Ian Scalzo of Bourbon and Branch in San Francisco. More

A refreshing, minty, whiskey based drink from Jayson Wilde of Bourbon and Branch. More

The Honeymoon Cocktail is essentially an apple brandy sour, boozy and sultry but balanced with fresh acidity. More

The White Manhattan takes one of the 19th century models of a Manhattan—whiskey, vermouth, bitters, and a trace of liqueur just because—and tweaks it to accommodate the bright, malty flavor of unaged white dog whiskey. More

Every great city should share its name with a great cocktail—but with the notable exception of the Manhattan (and some of its borough and neighborhood-named relations), few actually do. Here's a drink that may not qualify as "great" but still does pretty well for itself in the glass: the Vancouver. More

The Champagne Cup is one of six champagne punches featured in Esquire's Handbook for Hosts. Combining the fresh tang of pineapple, cucumber, orange and cherry with the rich flavors of cognac and Benedictine, the Champagne Cup underscores the wine without overwhelming it. More

Unlike many vodka-based drinks that simply use the spirit to lend alcoholic oomph to a mixture of soda and fruit juice, the Gypsy uses vodka's neutral character to soften the powerful flavor of the drink's other main ingredient, the French herbal liqueur Benedictine. More

The Frisco is the product of a long evolutionary process in 20th century mixology. Originating no later than the early 1930s--that's the earliest reference I've found for it, anyway--the drink crawled out of the cocktail equivalent of the primordial soup as a short, sharp burst of rye whiskey with a slight touch of the French herbal liqueur Benedictine and a twist of lemon peel for excitement. More

Named using the French term for what's now known as the French Quarter, the Vieux Carré; traces its origin to the bar back in the 1930s, and first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix 'Em. It's as rich and decadent now as it was back then, and still remarkably evocative of the Big Easy. More

Mixed with applejack, Benedictine and maple syrup, the Fort Washington Flip retains hints of the winter just past; given the early Easter this year, don't be surprised if the weather suits up to match the drink. More