We'll definitely be making this rich and fruity aperitif again. Orange juice isn't used in many classic cocktails, because it's sweet and less versatile than lemon or lime. "But here it is the real "meat" of this cocktail," says Jackson Cannon of Island Creek Oyster Bar in Boston. Amaro Montenegro and Aperol extending the flavors of orange juice so naturally you could imagine you're just sipping the nectar of the best oranges you've ever encountered. More

At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink. More

The solution to my temporary lack of an ice cream maker was simple and refreshing Blueberry Orange Basil Granita. The granita originated in Sicily and I've always thought of it as the Italian version of a slushie. I adapted this recipe from a basic template outlined in The Ciao Bella Book of Gelato and Sorbetto. Blueberries and orange juice are pureed and then placed in a shallow pan in the freezer. The mixture is chilled for 3 to 4 hours, and stirred every half hour to break up the forming ice crystals. When finished the granita should be almost frozen and then scraped into light flakes of shaved ice. More

A Buck's Fizz is a special cocktail. It can take the familiar Mimosa to an entirely new level. More

Let's be honest: The Bronx is unlikely to be anyone's favorite drink. But while it's not exactly bottled excitement, The Bronx is actually pretty good, and surprisingly refreshing. Be sure to use fresh-squeezed orange juice (and if you add a dash or two of Angostura bitters, you've got a somewhat tastier Income Tax Cocktail on your hands), and approach it with an open mind. More