Vodka

These tender, potent little orbs make a splendid Bloody Mary—esque addition to a beach-blanket picnic or a fancy cocktail party, and they tend to disappear in no time flat. Blanching them makes quick work of slipping off their skins.

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City.

Aromatic sprigs of rosemary smooth out vodka-spiked lemonade, providing a bracing counterpoint to the lusty flavors of the many antipasti dishes. It's a great addition to anyone's cocktail canon. To make a kid-friendly quaff, simply omit the vodka.

You might rub elbows with Reese Witherspoon or Molly Sims at this sushi spot on L.A.'s famed Sunset Strip. Besides raw-fish delicacies, innovative beverages are served up at the loungelike space. Hipster tipplers can sip the restaurant's Pomegranate Cocktail, which is rich in polyphenols, antioxidants that help protect your ticker.

(Pineapple Punch) Though this was considered a "frozen" drink back in the '50s, it's nothing like the stiff, icy, machine-made variety you get today. Finely crushed ice is blended into the cocktail to give it some body; then the concoction is poured over more ice to give it the proper chill. If you want to stick with tradition, fill the glasses with cracked ice rather than regular cubes. To make cracked ice, simply wrap the cubes in a kitchen towel and lightly tap with a rolling pin. 1 1/4 hr (includes cooling syrup)

Soju, a favored alcoholic beverage in Korea, is generally served chilled, straight from the fridge. Soju's neutral flavor also makes it a great mixer. It's especially delicious—some might say dangerously drinkable—with tart grapefruit juice and fizzy club soda.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

Cheery news: You can even work farmers' market finds into a drink!

Bruising the spices means to almost—but not quite—crush the whole spice seeds or pods. By pressing on the spices with a pestle or the side of a knife, you release the natural oils, making the seasonings more flavorful.

A bit more decadent, and dare we say subtle, than standard limoncello, this smooth, rich "cream" version (though made with only 1 % milk) will wow your guests every time.

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

This vibrant condiment takes its inspiration from the popular Cosmopolitan drink. The alcohol heightens the sauce's flavor, but for kids and nondrinkers, the recipe can easily be made nonalcoholic by substituting orange juice for the water and deleting the vodka and liqueur.

Classic Highballs called for club soda and a spirit, but over the years included sweeter mixers (the gin and tonic is one such version; the Moscow Mule, another). We suggest a return to the dry version, which allows premium spirits to shine.

This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.

Editor's note: This recipe was created by Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining. For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. I adore this cocktail recipe because it's refreshing, pretty, and has subtly mint and cucumber flavors that will keep everyone guessing at exactly what's in it. You can dress it up for an evening fete by straining it and serving it up with edible gold or silver flecks as it is done here, or dress it down by throwing everything — mint, cucumber slices, and all — into a serving pitcher. Best of all, you can skip squeezing limes all day by using limeade concentrate. Shhhh. It'll be our secret.

This traditional Italian liqueur looks beautiful in decorative glass bottles that show off its bright-yellow color. For added effect, tuck in some lemon leaves, which are available at many florist shops (just be sure to wash them well before blanching). If you're giving the limoncello as a gift, you'll want to start it well in advance, since it requires a week of steeping. It's best drunk cold, so you may want to refrigerate the bottle before handing it over, in case the recipient wants to crack it open on the spot. It's also delicious poured over fresh strawberries.

This zesty cocktail is a customer favorite at Blue Ginger restaurant in Wellesley, Massachusetts. Chef Ming Tsai included the recipe in a special menu he created for Epicurious's Wine.Dine.Donate program.

This drink was featured as a Cocktail of the Month.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). He recommends pairing this cocktail with Braised Short Ribs with Potato Gratin with Horseradish and Parmesan . The drink's luxurious sweetness and body both stand up to the meat and temper the burn of the horseradish. For expert advice on pairing cocktails with food, click here.

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.