Cin cin! Sláinte! Cheers! Here’s to the start of New York Fashion Week… In the spirit of our current floral mood, we’re toasting with a quartet of botanical cocktails from The Cocktail Garden, a beautifully illustrated recipe book by Adriana Picker. To learn more about the artist, read our interview with her here.

RASPBERRY BERET

Ingredients

1½ fl oz white rum
¼ fl oz Campari
1 fl oz lime juice
1 fl oz pineapple juice
¾ fl oz sugar syrup (below)
4 raspberries, plus 1 to garnish

For Sugar Syrup
8½ oz sugar
4¼ fl oz/½ cup water

Directions

Shake all the ingredients without ice to create a foam. Add ice and shake again. Pass through a small fine-meshed strainer into a martini or coupe glass and garnish with the raspberry on a cocktail pick.

For Sugar Syrup
Combine the sugar and water in a saucepan and heat gently until all the sugar has dissolved. Allow to cool. This syrup can be stored in a jar or bottle in the refrigerator for up to 1 month. Makes 8½ fl oz/1 cup.

PRESERVED LEMON MARGARITA

Ingredients

2 fl oz blanco tequila
1 fl oz lemon juice
1 fl oz preserved lemon purée (see below)
3 drops (or ½ teaspoon) cardamom tincture (see below)
Dehydrated lemon wheel to garnish

For Preserved Lemon Purée
2 preserved lemons, flesh and pith discarded
6¾ fl oz sugar syrup (see recipe for Raspberry Beret)

For Cardamom Tincture
2½ oz cardamom pods
4¼ fl oz/½ cup 100-proof (or higher) vodka

Directions

Shake all the ingredients, except the lemon wheel, hard with ice. Pass through a small fine-meshed strainer into a martini or coupe glass and garnish with the lemon wheel.

For Preserved Lemon Purée
Combine the preserved lemon pieces and sugar syrup in a food processor or blender and blitz on high until smooth. The purée can be stored in a jar or bottle in the refrigerator for up to 1 month. Makes 10½ fl oz/1¼ cups.

For Cardamom Tincture
Lightly toast the cardamom pods in a dry pan over low heat until aromatic. Use a mortar and pestle to split open the pods. Remove the husks, then grind the seeds. Combine the ground cardamom and the vodka in a sealable jar and leave in a cool, dark place for 5–6 days, stirring and tasting each day. The tincture should develop a strong cardamom flavor, but be careful it doesn’t become bitter. Strain through muslin (cheesecloth) or through a coffee filter paper. Store in a small bottle in the refrigerator, where the tincture will last for months if not years. Makes 4 fl oz/½ cup.

TANGERINE DREAM

Ingredients

1½ fl oz tangerine or mandarin juice, strained (reserve the skin)
3½ fl oz sparkling white wine

Directions

Combine the tangerine or mandarin juice and sparkling wine in a mixing glass and gently stir so as not to break too many bubbles. Pour into a flute or wine glass. Hold the tangerine or mandarin skin over the glass and squeeze to release small bursts of citrus oil over the
surface of the drink.

Note: Among the citrus family — which has so many varieties and hybrids — tangerines can be diffi cult to find, depending on where you live. They are close to those varieties of mandarins that have brighter, reddish skin (the Murcott is one example). Use what you can get!

APPLE SMASH

Ingredients

1½ fl oz Laird’s Applejack
1 fl oz apple juice, plus a thin wedge of apple to garnish
½ fl oz lime juice
½ fl oz lemon juice
½ fl oz sugar syrup (see recipe for Raspberry Beret)
Soda water (club soda)
Handful of Thai basil leaves, plus a large sprig to garnish

Directions

Shake all the ingredients, except the soda water and garnishes, hard with ice. Strain (removing the ice) into a tall glass containing fresh ice and top with a splash of soda water. Stir gently. Add the apple and sprig of Thai basil.