This versatile Foray creation, from bar director Ivan Reyes, uses the unique flavors of elderflower to create a drink with depth. The addition of apricot jelly “gives a nice texture and balance that I think mocktail drinkers are looking for,” says Foray co-owner Caroline Singer.

This cocktail is similar to a lemon drop but has rose flavors and is garnished with Himalayan pink salt. “It feels very girly, like something Marilyn Monroe would drink,” chef Andie Hubka says, recalling with a laugh the origin of the cocktail’s name.

Most of us are used to discarding melon seeds, but it’s surprisingly easy to put them to good use. This summer beverage is not only refreshing, but the addition of melon seeds also makes it packed full of nutritional benefits—including significant amounts of protein.

Cocktail aficionados, take note of this popular beverage. Mentone’s version is essentially a “white/clear” version of the classic “broken” negroni. 

An ice ring flecked with pomegranate seeds makes this punch extra festive, but you can achieve similar results with an ice cube tray. You can also float some edible flowers on top of the punch. Don’t have a punch bowl? “Don’t worry! Just use a mixing bowl,” cookbook author Erin Gleeson advises.

Named after a character in the 1990s "Twin Peaks" TV series, this cocktail is a customer favorite. Sean Venus describes it as "refreshing, tart, bright, delicate and floral with a low presence of alcohol" and a "great suggestion for the gin beginner."

This clever approach to the Manhattan—with a smoky cinnamon stick as a garnish—is sure to be a conversation starter. "The idea behind a lot of our cocktails is taking a riff of a classic cocktail and making it our own," Sean Venus said. 

"As a child, one of the most refreshing drinks I can remember on a warm summer day is horchata," chef David Gomez said. "When asked by a local rice grower if we could provide sample tastings to promote their brown rice, we came up with this version of a classic."