Jeff Bell of PDT in Manhattan says a pina colada is his guilty-pleasure drink. He makes this superfresh, pineapple-y version in a slushie machine at Crif Dogs, the hot dog joint next to the bar. In place of the typical overly sweetened cream of coconut, Bell blends coconut water and coconut puree (available frozen at specialty markets).
Adam Seger coats the rim of the Spice & Ice glass with lime and a seven-spice blend that includes ground cinnamon, ginger, fennel seeds, clove, star anise, cardamom pods, Sichuan peppercorns and sugar.
The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.