Horse and Carriage at Madame Geneva, NYC
This gin punch from Madame Geneva features chamomile tea, St. Germain, Combier, and Beefeater 24 along with sugar flavored with aromatic lemon, lime, grapefruit, and orange zest. It's topped off with sparkling wine and a slow-melting ice block studded with pomegranate seeds.
Hotel Georgia from Hawksworth in Vancouver, BC
For this signature cocktail, Plymouth gin is shaken with orgeat, fresh lemon juice, orange blossom water, and an egg white for body. A little nutmeg on tap adds aroma.
Smokin' Maria at Maven in San Francisco
This brunch drink from Maven in San Francisco's Lower Haight starts with light and fresh tomato water, mixed with lemon and honey, lime juice, Espolon reposado tequila, and Sombra mezcal, along with a touch of hot sauce they make in house.
Dragon's Tail at La Mar Cebicheria, NYC
This cocktail—one of 13 pisco cocktails we tried—is made with pisco steeped in Chinese five spice and Mandarin orange peel, muddled with tamarind, agave, lime, and cardamom liqueur.
One Flight Up from Pouring Ribbons, NYC
This riff on the pisco sour from second-floor bar Pouring Ribbons has Campari and soda on the bottom, frothy eggwhite, lemon, pisco, and Dolin blanc on top.
Bonita Applebum from Pouring Ribbons, NYC
We couldn't resist selecting a second pretty cocktail from Pouring Ribbons, this one made with pineapple macerated in Laird's apple brandy mixed with Luxardo Maraschino, Campari, and Sailor Jerry rum.
Gaugin's Cure from 1534 in NYC
Mango purée and Bombay East gin come together in this tropical libation topped with a decorative flower.
Thyme Wasted from Ad Hoc in Yountville, CA
A beautiful garnish can lure us into a drink, and this one—verbena flowers and thyme stalks pulled from the Ad Hoc garden—definitely did. Creme de violette, light rum, lime juice, and thyme syrup make for a pretty drink under the garnish, too.
Charlie Horse at Clyde Common, Portland OR
Clyde Common's brunch menu features this easy-drinking orange juice cocktail spiked with spicy ginger syrup, Monopolowa Vodka, and Averna.
La Vie en Rose from Pops for Champagne, Chicago
Pops for Champagne in Chicago shared this recipe with us for holiday celebrations. Peychaud's bitters give it its rosy red color, while a little elderflower liqueur adds interest.
Shibui at Neta, NYC
Maurin Quina, Bittermens Burlesque Bitters, Gran Classico, and Hakushu Single Malt Whiskey make up this bitter and boozy cocktail from Neta in New York.
The Leather Canary at Kask in Portland, OR
It's always exciting when a drink arrives in beautiful vintage glassware like this whiskey cocktail from Kask (it also features Gran Classico, Combier Pamplemousse, and Punt E Mes.)
Gentle Persuasion from Middle Branch, NYC
Developed to showcase Lillet Rosé, this cocktail from Middle Branch accents the aperitif wine with cane syrup, lemon juice, bonded Applejack, and Peychaud bitters.
The Gilsey at The NoMad, NYC
This elegant two-gin cocktail has a touch of Kirschwasser, Cocchi Americano, pale cream sherry, and orange bitters, plus a spray of Green Chartreuse for added aroma.
Scotch + Rock at Perry Street in NYC
Nice ice makes for a pretty presentation for single malt Scotch.
We Got The Beat from Clover Club, Brooklyn
Beets in cocktails were all the rage this year, and Clover Club's version was especially pretty, vivid magenta and laced with both tequila and mezcal.