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.

Pom Pomme

Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.

The Pimmlet

I'm a sucker for good, relatively dry gimlets made with fresh lime juice, gin, and a bit of sugar (I don't dig the Rose's!), so it seemed only natural to attempt a Pimm's-seasoned variation of one.

Plume

This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.

Pamplemousse Cooler (Vodka-Cucumber Cocktail With Grapefruit LaCroix)

You'll be cool as a cucumber sipping this vodka drink, which gets a delicate vegetal flavor from muddled cucumber and a soft sweetness from elderflower liqueur.

Campari Sanguinea

When warm days are chased by chilly evening breezes, I crave autumnal things like nubby sweaters, terra cotta earth tones, and crisp glasses of pomegranate juice with a splash of delightfully bitter Campari. To lighten things up for brunch, a little grapefruit juice does the trick.

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.

Portmanteau Cocktail

Bright, bubbly, and ruby-red, this sparkling cocktail is a perfect party drink for the holidays.

Contessa

[Photo: Jessica Leibowitz] Mojitos and mint juleps are wonderful warm-weather drinks. But sometimes a late-spring or early-summer day requires a drink with a bit of an edge, a spark bright enough to match the waning light of a late sunset....

Pimm's Melon Punch

This recipe from John McCarthy of the Greenwich Project (see our First Look here) brings out the spicy side of Pimm's with a cardamom syrup. Instead of the traditional cucumber you often see with Pimm's, this drink is made with fresh honeydew juice.