Partly Cloudy

A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At the Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer.

Beretta's Pamplemousse

We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.

Blood and Sand

Scotch, orange, and sweet vermouth: An unlikely-sounding trio that come together flawlessly.

Scorpion

This individually-sized Scorpion was adapted by Jeff Berry and Annene Kaye for Beachbum Berry's Grog Log based on an original drink by Trader Vic from the 1950s.

Blood Orange Flip

Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey. Looking to add a little depth to the cocktail, I added a hint of honey syrup.

No. 8

The Kings Ginger helps emphasize the delicately earthy flavor of unsmoked Fidencio mezcal in this refreshing spin on the Paloma from John John McCarthy of Whitehall and Mary Queen of Scots in NYC.

Shagbark's Sangaree (Madeira and Lemon Cocktail)

This cocktail's deep, nutty flavor comes from Malmsey Madeira, which is the richest, sweetest version of the fortified wine—it tastes a bit like salted caramel and walnuts. The drink is brightened by shaking the Madeira with ice, simple syrup, and fresh lemon juice.

Sherry Cobbler

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Things usually slow down during late summer. It seems like everyone's on vacation--at least mentally, if not...

Gramercy Tavern's Goodfellow

This simple-looking cocktail from Gramercy Tavern's fall lineup boasts a surprisingly complex flavor profile. The elegantly layered drink mixes belly-warming Scotch with slightly sweet pear liqueur, plus nutty walnut liqueur and Oloroso sherry.

Cotogna's Aperol Fizz

This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier version of the classic Aperol Spritz.