The Pinkest Gin

This mash-up between a gimlet and a pink gin combines quince syrup and a couple dashes of Peychaud's bitters for a bright, fruity, complex pink drink.

Pink Lady

The Pink Lady is built on a foundation of gin, with lemon juice for tartness and egg white for body, along with a note of grenadine to both sweeten and color the drink. But the Pink Lady needs additional fortification, and that's where a mild dose of applejack comes in; this lends more depth and backbone to the drink, and makes it about as unassuming as the brick that file clerk is packing around in her purse.

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.

Bourbon Peach Smash

The Bourbon Peach Smash is a fruity, lightly-spicy, refreshing cocktail that's perfect for sipping on a hot summer night! Non-alcoholic variation included.

The Hot Pink

Inspired by my favorite way to eat beets—with horseradish and a cider vinegar dressing—this savory beet shrub is a great match for a juniper-forward gin like Tanqueray. The finished product here has just a touch of heat from the horseradish.

Pomegranate Bourbon Cocktail

Pomegranate molasses is a gem of an ingredient that often gets overlooked. This sweet and tart syrup adds the perfect pop of flavor to cocktails—especially whiskey-based ones.

Sparkling Bourbon Pear Cocktail

A velvety roasted pear purée is the key to this batched bourbon drink that says fall without screaming it.

Peach and Rosemary Cocktail

A refreshing summer cocktail made with fresh peaches, rosemary, and bourbon.

New Brunswick

This variation on the classic Brunswick cocktail from Ehren Ashkenazi of The Modern in NYC features fresh grapefruit juice along with rye whiskey. Ashkenazi uses Lillet Rouge to balance it out, but we like the richness of Carpano Antica sweet vermouth instead.

Blueberries + Bourbon

I've taken to smashing a few blueberries in the bottom of a cocktail shaker, then adding bourbon, lemon and simple syrup, then giving it a good shake. Once the whole thing has been strained into a glass, I like to lighten it a with a bit of seltzer and a squeeze of lemon peel.