This aperitif cocktail will appeal to those who would normally order a wine spritzer or kir royale, but it has a lovely bitterness from Dubonnet Rogue, an aromatized wine that contains quinine, herbs, and spices. More

I used a 100-proof rye whiskey in place of bourbon, and I tinkered with the bitters, replacing the Peychaud's with lemon bitters to highlight the citrus notes in the beer. And most importantly, I used a doppelbock wheat beer in place of the Champagne. If you can't find this brew, substitute any good quality bock or wheat beer. If you can't find lemon bitters, you can muddle lemon peel into the mixing glass before you add the other ingredients. More

This genever cocktail from Highlands Bar and Grill in Birmingham is may look like Tang, but it's boozy stuff, with a wonderfully fragrant Satsuma juice base. More

Not quite a traditional recipe, but with very traditional flavors, Ryan Gannon's version is "firmed up" with Cointreau. More

The name may come across as downright demure in this era of porn-star rum and drinks dubbed the Screaming Orgasm or Slippery Nipple (and that's not even mentioning more recent, explicitly named drinks—this is a family joint, after all), but the Between the Sheets bordered on the eye-winkingly naughty when it debuted in the early 1930s. More

With an approachable yet distinctive flavor, Irish whiskey isn't called for in a great many cocktails, but there are a few drinks that are handy to have in your repertoire when the Powers comes out to play. Here's a contemporary cocktail that features Irish whiskey to good effect: the Weeski. More

The recipes in Cocktail Techniques are split into two sections—classics and originals. While comparing and contrasting the classic recipes with Uyeda's versions, using his techniques, is an enjoyable and enlightening experience, the book becomes especially compelling when it turns to his original creations. More

This version of the White Lady is light and fresh, blending the subtle botanicals of gin with the sweetness of Cointreau and the tartness of lemon juice. Though the proportion of gin is high in Uyeda's iteration, his technique skillfully blends the flavors of the cocktail in such a way that it tastes as lovely and ethereal as it looks. More

[Photograph: Paul Clarke] For me, chocolate is one of the most appealing flavors in the culinary universe, but it's hard to make into a decent cocktail. Not that there aren't plenty of chocolate-laden drinks out there. But most of the... More

The Periodista is very easy to love. Starting with the basic rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer more alluring. More