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Alex Jump exemplifies the virtue of balance in this Martini riff made with ingredients that evoke oceanic, Asian and tropical flavor profiles.

A trio of armagnac, Chartreuse and maraschino yields a rich, enveloping result.

Gin, lemon cordial and lemon juice are shaken with Suze and fermented tomato brine.

A rum-heavy riff on Cuba's classic drink.

Chantal Tseng tweaks the equal-parts recipe for the modern palate.

Shaking with a swath of grapefruit peel adds brightness to this winning recipe.

This loose interpretation of the Douglas Fairbanks is “reminiscent of a Daiquiri on steroids.”

An easy drinking combination of fino sherry, tarragon-infused blanc vermouth and coconut water.

This version calls on a split rye base and a split vermouth component alongside Campari.

A modern take on the Prohibition-era "50/50 brandy Manhattan."