Jackson Cannon's The Squeeze

This beautifuly rosy vodka cocktail is fruity and lightly floral—it's one of the most delicate citrus cocktails we've tried.

Jackson Cannon's Cold Spring Cocktail

This winter sour from Jackson Cannon balances a boozy cognac edge with smooth maple syrup and Meyer lemon. Though there's as much maple as lemon, it's not at all sweet, just warming and aromatic.

Italian Buck (Amaro and Ginger Beer Highball)

This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.

Americano

Tall, refreshing, and bittersweet.

Adonis

Once a regular drink at the Old Waldorf-Astoria Bar during the late 19th and early 20th centuries, the Adonis was named for a popular 1884 musical that was the Mamma Mia of its era. A simple combination of dry sherry and sweet vermouth, the Adonis is a great introduction to the realm of aperitif cocktails.

Ampersand Cocktail

This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla.

Agavoni

Developed by German bartender and drinks writer Bastian Heuser, the Agavoni replaces the Negroni's gin with the bright spark of a silver tequila. Accenting the Campari's citrus notes with a couple of dashes of orange bitters, the Agavoni breathes new life into the venerable classic. To me, it simply tastes like spring. Even if you have to turn up the heat and put on a sweater to ward off the arctic chill while retrieving the ingredients from the liquor cabinet, mix an Agavoni this weekend and re...

Quill

This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.

The Trident

The Negroni is a classic cocktail composed of equal parts gin, sweet vermouth and Campari. The Trident takes the same formula, but swaps out each of the ingredients. In place of the herbaceous character of gin, the Trident uses the cumin-and-caraway flavors of aquavit ; sweet vermouth is replaced with the nuttiness of dry sherry; and for the bitter edge, Cynar takes the place of Campari.

The Pan American Clipper

Originally from Charles H. Baker's The Gentleman's Companion and adapted by Erik Adkins from Heaven's Dog in San Francisco for the new book, A Taste for Absinthe, the Pan American Clipper is rich with the flavors of apple brandy and pomegranate syrup. A perfect drink for an autumn weekend.