Roy Rogers

I first tried a version of this cocktail at Audrey Saunders’s Pegu Club in Manhattan. A sip later, I was hooked. If you are a Manhattan Cocktail drinker and want to change things up a bit, try this recipe. Angostura, traditionally used in a Manhattan, is replaced with cynar. What to buy: Cynar is an Italian bitter apéritif made from about 13 herbs and plants, the most predominant of which is artichoke. It can be purchased at most liquor stores or online.

Proportions for the classic Manhattan are two (sometimes three) parts whiskey to one part sweet vermouth, with a little aromatic boost from bitters. The drink is believed to date from 1874, created by a bartender at New York’s Manhattan Club. “Since New York was a rye town in those days,” writes cocktail expert Dale DeGroff in The Craft of the Cocktail, “the original Manhattan was made with rye whiskey.” Bourbon Manhattans are a thing in the South.

According to urban legend, the Shirley Temple was created by a bartender at Chasen’s, a Beverly Hills restaurant popular with the entertainment set in the 1930s. Rumor has it that a pint-sized regular liked to belly up with this grenadine-spiked soda. Chasen’s was shuttered in 1995, but here’s a refreshing homemade version of Shirley’s namesake drink for all you teetotalers and youngsters out there.

The Ice Cream Spider is a unique twist on the classic float. This delightful dessert is a perfect treat for kids and adults alike on a hot summer day. With a combination of the sweet and creamy ice cream with a fizzy soft drink, it creates an irresistible sweet treat everyone loves.

Beat the heat and sit back with this refreshing, tropical Hawaiian cocktail, blended with a mix of pineapple, coconut, and rum. It's a little slice of paradise in a glass, transporting you straight to a Polynesian beach.

During his glory days, golfer Arnold Palmer drank a blend of iced tea and lemonade, a drink that became known, aptly, as the Arnold Palmer. This spiked version given to us by author and former Gramercy Tavern managing partner Nick Mautone substitutes citrus-flavored rum and limoncello, an Italian lemon liqueur, for the lemonade. What to buy: If you don’t have citrus-flavored rum, you can use unflavored light rum, add freshly squeezed lemon juice and lime juice as desired.

A Champagne cocktail is the epitome of sophistication! This flavor combination is so satisfying, and every sip delivers a taste that's both crisp and smooth.

Agua fresca means “fresh water” in Spanish, and that’s exactly what this drink is: a refreshing water-based beverage. Made up of little more than fresh fruit, citrus juice, and water, aguas frescas are the perfect way to cool down when it’s hot outside. Pair it with a Horchata for your Cinco de Mayo menu. What to buy: Look for the ripest melons available in the produce section—the riper the melons, the less sugar you’ll have to add to the recipe.