Drink RESPONSIBLY

Italia Libera

The mixologist Chaim Dauermann wanted to tweak the Cuba Libre, a classic rum-and-Coke highball, without using cola, so he reached instead for a pungent white rum with hints of vanilla and paired it with bittersweet Italian amaro

Spellbinder

This aromatic summer spin on the traditional gin martini takes its vivid hue from Strega, an Italian liqueur infused with saffron. For an added aesthetic boost, try garnishing with a long curl of cucumber cut with a vegetable peeler.

Cherry Caipirissima

This seasonal spin on the Brazilian caipirinha demands vigorous shaking to break up the ice cubes and to give the finished drink a breezy, almost effervescent zip.

Guadalajara Sour

The bartender Michael Bowers has taken to garnishing this cocktail with a twist of grapefruit, which he squeezes away from the drink before dropping it in. “Grapefruit oil can be really overwhelming,” he said, “especially here, where its purpose is to augment the aroma of the rosé, not overtake it.”

Take 3

“I think I’ve come to the place where less is more,” said Zachary Gelnaw-Rubin, creator of this unlikely combination of artichoke-infused Cynar amaro and elderflower-laced St. Germain liqueur, which he fuses with lemon juice and tops with seltzer. “It’s best to work from three ingredients.”