The Bloody Mary's agave-powered sibling, swapping vodka for tequila and layering tomato juice with Worcestershire, Tabasco, and lime for a savory, peppery brunch mainstay.

Bloody Maria

The savory brunch standard — vodka stretched with tomato juice, citrus, Worcestershire, and hot sauce — that drinks like a full-bodied, spice-laced sipping soup with a celery crunch.

Bloody Mary

Brazil's national cocktail of muddled lime and sugar lengthened with grassy, funky cachaça, drinking raw, bracingly tart, and unmistakably vegetal from the sugarcane spirit.

Caipirinha

Gin and cucumber muddled together then built with lime and soda -- crisp, green, and incredibly refreshing for warm weather.

Cucumber Cooler Fresh

A garden-fresh take on the gimlet muddling cucumber with gin, lime, and simple syrup for a crisp, cool, botanical sip that drinks like a summer afternoon.

Cucumber Gimlet

An amaro-laced old fashioned stirring rye with artichoke-based Cynar and Angostura bitters, yielding a vegetal, bittersweet, deeply savory take on the classic.

Cynar Old Fashioned

A spring-weight cooler muddling cucumber with gin, elderflower liqueur, lime, and simple syrup for a crisp, perfumed sip that feels like a stroll through an English garden.

Gin Garden

A low-proof absinthe punch created by Charles Vexenat, pairing cool cucumber and soda with licorice spirit, lime, and sugar for a surprisingly gentle, garden-fresh sipper.

Green Beast

Philip Ward's 2007 Death & Co creation splits the base between reposado tequila and smoky mezcal, sweetened with agave nectar and rounded by Angostura — a flamed orange twist crowns the glass and turns the classic Old Fashioned template into something earthy and magnetic.

Oaxaca Old Fashioned

The quintessential English summer cooler, a lightly bitter herbal gin-based aperitif stretched with ginger ale and garnished with cucumber and lemon for a garden-party refresher.

Pimm's Cup

A rough-and-ready hair-of-the-dog that splashes tomato juice into cold beer with a lime squeeze, landing savory, faintly funky, and a morning-after brunch staple.

Red Eye

The original gin-based Bloody Mary, created by Fernand Petiot at the St. Regis Hotel in New York where the name 'Bloody Mary' was considered too vulgar for high society. Botanical gin adds an herbaceous complexity that vodka cannot match.

Red Snapper

The agave-driven take on the Moscow Mule, mixing blanco tequila with lime and spicy ginger beer for a sharp, vegetal-edged highball with a peppery bite.

Tequila Mule

A bone-dry agave twist on the Negroni, stirring blanco tequila with Campari and sweet vermouth for a vegetal, bitter-orange sipper with desert edges.

Tequila Negroni

A lean, agave-forward highball that lets blanco tequila's peppery vegetal character carry the drink over nothing but soda and a squeeze of lime.

Tequila Soda

Martinique's signature ritual of grassy rhum agricole stirred with a sugar-syrup lime wedge, producing a funky, vegetal sipper that locals build to their own taste.

Ti' Punch

A Mexican Bloody Mary cousin where tequila meets tomato and citrus juices with a shot of grenadine and Tabasco, delivering a savory, spicy sip with a sweet edge.

Vampiro

Cocktails with savory garden or vegetable character, such as celery, cucumber, bell pepper, or tomato. Vegetal drinks skew savory and refreshing.