Vodka

This twist on the classic brunch drink gets its flavor from three types of citrus. For large parties, you can prepare several batches a few hours ahead of time and store them in the freezer. Then, before serving, thaw the mixture slightly and whisk to blend.

Christer Larsson originally came to prominence on Manhattan's culinary scene —appropriately enough for this recipe —as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.

Smoky chipotle chilies add a new dimension to the sizzle in these Bloody Marys.

Keep the glasses and a pitcher of the vodka in the freezer (for at least six hours before the party) so that you can provide instant gratification to each arriving guest. A medicine dropper is a great vermouth dispenser.

Active time: 45 min Start to finish: 1 3/4 hr

This one can also be a spritzer. Pour into a collins or highball glass and top with a little club soda.

This Martini from Red Light is blended with ice, which makes it similar in texture to a daiquiri. The bartender garnishes it with skewered berries for a nice touch.

Active time: 20 min Start to finish: 1 1/2 hr