Who said you should only drink Kentucky’s signature beverage on Derby day? Not us. Get the recipe >

Unabashedly nontraditional—in Mexico, hibiscus is not a conventional cocktail ingredient—this floral beverage tastes best when made with a ginger beer that skews spicy such as Ginger Lab. Get the recipe > 

This margarita riff gets its citrus notes from lime juice and mandarin liqueur yet keeps things subtly savory with a dash of fish sauce. Get the recipe >

Up your entertaining game with this pitch-perfect sangría from one of America’s most storied Spanish restaurants. Get the recipe >

If you like a Blood and Sand cocktail, you’ll love this Irish rendition from Dublin’s Sidecar bar that calls for Amarena cherries, Aperol, and lemon juice. Get the recipe >

Cucumber juice—fresh, briny, floral—is the cocktail ingredient you didn’t know you were missing, as this recipe proves. Get the recipe >

Beet juice, sugarcane, and citrus meld harmoniously in this gingery rum drink. Get the recipe >

The zip of lime juice and tingle of fresh ginger make this Jamaican-inspired cocktail a fantastic preprandial treat. Get the recipe >

This bright fuchsia aperitivo mixes tannic hibiscus tea, sweet Lillet Rosé, and dry rosé—and tops it all off with a foamy Prosecco float. Get the recipe >

As its name implies, this pisco-based cocktail flavored with grapefruit and Lillet Blanc tastes like a California sunset. Get the recipe > 

The striking forest-green color of this sweet-and-savory cocktail is due to the kale-infused rum. Get the recipe >

This boozy gin cocktail might be the best way to use up leftover mint and cucumbers. Get the recipe >

The secret to our favorite daiquiri recipe is a sparing measure of Luxardo Maraschino, which lends a pleasingly complex, bittersweet cherry flavor. Get the recipe >

While the margarita is better known, the grapefruit-based Paloma is an equally refreshing Mexican classic. Using chile-spiked grenadine as a sweetener—rather than agave nectar or simple syrup—adds smokiness and a touch of heat. Get the recipe >

The Carolina Blues follows the classic Tom Collins blueprint but substitutes simple syrup for shrub, soda for prosecco, and lemon juice for lime. Get the recipe >

Named after the motorcycle brand, this Aperol spritz riff out of Atlanta substitutes Cappelletti aperitivo, a red-wine-based aperitif, for the standard orange spirit. Get the recipe >

Gin and tonics are the balm of summer. Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the usual highball becomes doubly refreshing. Get the recipe >

Cooked fresh apricots are the fragrant, smoky centerpiece of this gingery whiskey cocktail. Swap out apricots for peaches or nectarines as apricot season wanes. Get the recipe >

Pairing grilled pineapple with mezcal results in bold, unbridled smokiness in this margarita variation. Get the recipe >

An egg white sands down Campari’s bitter edge here while also adding silkiness and opacity. Get the recipe >