San Francisco's Jack Cholin opts for stick mixing for maximum flavour and bubbles.
Greek yoghurt brings together a potent brew of Ouzo, gin and rum in this cocktail by Liz Pearce and Brandon Phillips.
A negroni from a bar that gets its inspiration from kitchen.
From Dinah Sanders' book, Art of the Shim, a highball for calorie and sugar hawks.
The classic cocktail, coloured in pool blue.
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.