2oz Bourbon
3/4oz Fresh Lemon Juice
1/2oz Simple Syrup
1 Ripe Strawberry
2 dashes Angostura Bitters
Ginger Beer

Method: Muddle strawberry in a shaker with syrup and lemon; add bourbon, bitters and ice and shake to chill. Strain into ice-filled Collins glass; top with ginger beer.

Glass: Collins

Garnish: : Lemon Wheel

Photo by Daniel Krieger for PunchDrink.com

1.5oz Green Chartreuse

1.5oz Fresh Pineapple Juice

.5oz Fresh Lime Juice

.75oz Coconut Cream

Method: Put all ingredients in shaker and whip with half ounce of crushed ice until frothy. Pour mixture over crushed ice and garnish.

Glass: Goblet

Garnish: Pineapple Leaf or Mint Sprig

Photo by Paul Wagtouicz

2oz London Dry Gin

.75oz Fresh Lime Juice

.75oz Simple Syrup

1 Dash Celery Bitters

Pinch Sea Salt

Method: Add ingredients into shaker and lightly muddle. Shake vigorously and strain into chilled glassware.

Glass: Coupe

Garnish: Mint Leaf

Photo by Gabe Fonseca

1oz Scotch

1oz Apple Brandy

.75oz Carpano Antica

.25oz Benedictine

3 dashes Angostura Bitters

3 dashes Peychaud's Bitters

Method: Stir

Glass: Double Old-Fashioned over Ice

Garnish: Orange Twist

Photo by Andy Boyd

1.5oz Aged Rum

.5oz Lime

1.5oz Pineapple

.75oz Braulio

.5oz Simple Syrup

Method: Shake with Cubes and Dump

Glass: Collins

Garnish: Orange Slice 

Photo by Erick Castro

1.5oz Fernet Menta

1oz Creme de Cacao

1oz Cream

Method: Whip with Half Ounce Crushed Ice. Pour Over Crushed Ice.

Glass: Collins

Garnish: Mint Sprig

Photo by Erick Castro

1oz Aged Barbados Rum 

1oz Amaro Montenegro

1oz Punt e Mes

Glass: Rocks

Garnish: Lemon Twist

Method: Add ingredients into mixing glass and stir. Strain over ice and garnish with lemon wheel.

1.5oz Reposdado Tequila

.75oz Cinnamon Syrup

2 Iced Coffee

Splash Cream

Method: Whip with No Ice

Glass: Double Old Fashioned with Ice

Garnish: Grated Cinnamon

Photo by Will Ullman