Jim Meehan

I dubbed this aperitif the Nurse thanks to its restorative quality for a hangover I woke up with after visiting Noilly Prat’s production facility in Marseillan, France in 2015.

A brisk bitter stirred tequila drink that's a bit lighter than a Negroni.

This classic cocktail, made with gin, lemon, maraschino, and violette, dates back to 1916.

This riff on the Negroni cocktail is made with rum and a rich blend of oloroso and Pedro Ximénez sherries.

El Molino refers to the "mill" used to grind fresh-roasted cocoa beans into chocolate.

With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders's French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

I spiked this spiritous Michelada with smoky mezcal and seasoned it with celery bitters.

Orgeat, an almond-flavored syrup, gives this bubbly cocktail its trademark fragrance. Find it at better supermarkets or liquor stores.

Sweet flavors, in moderation, balance acidity and tame bitterness. Make sure to have simple syrup on hand since many recipes call for it.

Rye whiskey, oranges, and Sherry mingle in this incomparably smooth drink. Squeezing an orange peel over the top adds an extra boost of flavor.

An excellent cocktail all fall and winter long.