An elegant and slightly flamboyant Japanese-Peruvian fusion with delicate, floral notes and a fruity finish

Inspired by our restaurant’s Japanese-Peruvian roots, and to mark the 1-2 November Day of the Dead celebrations, this drink combines white rum and sake with a dash of bitters and a red-wine float: the result is a light, layered cocktail with delicate, floral notes, juicy berry fruit and just enough theatre to impress without being hard to make.

Shak Nematulloev, bar manager, Ayllu, London W2

A lively tequila sour shaken up with an injection of tamarind and star anise

Rich tamarind chutney gives this vibrant tequila sour a sweet-sour depth that pairs brilliantly with crisp apple juice.

Dhononjoy Roy Dip, mixologist, Kokum, London SE22

Like a classic espresso martini, but with the addition of vanilla vodka

This is our twist on the much-loved classic. It takes inspiration from a classic espresso martini, with the addition of vanilla vodka bringing with it an oaked edge that cuts the sweetness of the sherry.

Andréa Nuninger, restaurant manager, Àclèaf, Plympton, Devon

A touch of homemade scotch bonnet jam turns up the heat in this classic concoction

Our daiquiri sums up what All Roads is all about: familiar flavours with a little twist. Pineapple, rum and lime are a classic combination, and the addition of scotch bonnet jam brings a subtle warmth that makes this just as good for those first crisp autumn evenings as it is on a sunny day.

Malika Green and Paschelle Brown, All Roads, London SW9

A warming, comforting, spiced drink that’s ideal for autumn, and pairs brilliantly with a slice of carrot cake

The move into autumn proper leads our taste buds to crave warmth and comfort in equal measure. And what could be more warming and comforting than a spiced vodka and citrus cocktail spiced with nut liqueur? Slice of carrot cake optional.

Bruce Dorfling, bar manager, Palé Hall, Bala, Gwynedd, Wales

This sweet-and-sour combo is possibly one of the quirkiest flavours out there – epic served with waffles and bacon, it’s one for true pickle fanatics

While researching gherkins for a Food Filter column last year, I came across Kühne’s recipe for pickled cucumber ice-cream and couldn’t resist. Niche, I know, but I’ll bet there are a lot of gherkin fanatics out there who’d be willing to give it a go. If not, the cocktail I’ve used as inspiration might well suffice. The pickleback is made with pickle juice and a spirit such as whisky, tequila or, my favourite, vodka, and that same punchy, sweet-and-sour combination comes together to make possibly the quirkiest ice-cream flavour you ever come across. Delicious in a cone and topped with a gherkin, and out of this world when served with waffles, bacon and maple syrup.

With its garish ‘grellow’ colour, mythological origins, secret recipe and limited supplies, the herbal liqueur made by French monks is now the coolest thing to order at the bar

It’s just after 9pm in drizzly Belleville, Paris. Too late for cocktails, too early for bedtime, but up the steep hill that straddles the 19th and 20th arrondissements, digestif hour is in sight.

In the past few years, more and more Parisians have been reaching for a glass of Chartreuse, an intensely green/yellow herbal liqueur with a folkloric backstory involving Carthusian monks, cholera and a recipe of omertà-like secrecy.

A classy autumnal aperitif with a pleasingly bitter zing

I adore calvados, and this highball was built off the back of a love for calvados and tonic. This refreshing aperitif expands on that idea andfeels really quite sophisticated in comparison.

Johanna Cole, general manager, Eleanore, Edinburgh

A velvety, Guinness-based, punch-style pick-me-up

Punch isn’t just for summer parties, and this Caribbean-inflected one, featuring rum, brandy, stout, lemon and nutmeg, will warm the cockles of a crowd on any autumn evening. It’s named after Prince Buster, the Jamaican ska legend and inspiration for our bar’s name.

Will Hawes, co-founder, The Prince Bar, London EC1

The classic Mexican combo of espresso and Licor 43 gets a shot in the arm with a decent hit of cold-brew coffee liqueur

The carajillo is a ubiquitous drink found across Mexico, and it comes in many forms. Some bars simply pour espresso over ice and add a shot of Licor 43, while others shake coffee with the liqueur and serve it straight up. Whatever the variation, the non-negotiables are coffee and Licor 43. Our version takes those two core ingredients and lengthens the drink with a light, delicious cold-brew coffee liqueur. It’s the perfect serve for a warm afternoon, a sweet after-dinner treat or an uplifting nightcap.

Tom King, head bartender, Cometa, London W1

Thoroughly British, a bit rustic, and very much an early-autumn treat

This easy, food-friendly drink is built around the flavours of the countryside – sharp apple, local honey, garden herbs – rather than imported citrus. A touch of blackberry gives colour and depth without turning it too sweet, and echoes the kind of preserves and foraged fruit that run through our food menu.

Laurissa Heywood, co-owner, Pignut & The Hare, Scawton, North Yorkshire

Make a batch of this vodka- and vermouth-infused tipple to keep fresh in the fridge and sip over the weeks ahead

We came up with this when we were looking to create some fun, bespoke but easy-to-serve cocktails that we could pre-batch for busy services but that still had an edge. Vodka is an especially good base for infusions because it’s so neutral, while martinis are having a real moment right now, so this ended up ticking all our boxes, being something that’s recognisable but fun, and also noticeably our own.

Alex Mammone, general manager, and Matt Beardmore, executive chef, Legare and Luna, London SE1

These sweet and fruity frozen refreshers will get you in the carnival spirit

It’s only right that on the weekend of the Notting Hill carnival, rum punch is your drink of choice. Whether or not you’re heading to west London to celebrate, these ice lollies will get you in the party mood. They’re fruity, sweet and balanced with plenty of fresh lime, and I always like to make sure there’s enough leftover rum mixture to pour over ice to drink while the lollies are setting.

The favourite spicy brunch cocktail gets a Scottish twist, complete with Buckfast and a slice of pickle for punch

This is our take on the ultimate brunch cocktail, though of course we had to give it a Gaelic stamp of some kind, so have added a shot of Buckfast and renamed it Maìri. If you’re not familiar, Buckfast is a sweet tonic wine, apparently known for its “healing” properties, made in Devon by Benedictine monks, but that has been adopted by the Scots as our own.

Clare Coghill, chef-owner, Café Cùil, Isle of Skye

Make the most of the season’s freshest produce with a light but richly flavoured tomato-dosed dinner and a booze-laced, New York-inspired dessert

At Toklas, ingredients such as datterini tomatoes and ripe peaches are taking centre stage. These recipes celebrate the simplicity of summer cooking, allowing produce to shine with minimal intervention. From a risotto layered with sweet tomatoes, pecorino and mint to roast peaches finished with amaretto and mascarpone, they capture the character of the season – fresh, generous and full of flavour.

A vibrant and playful twist on the classic cocktail, with a bright, citrus kick and a subtle herbal note

Fresh, vibrant and full of summer character, this is a playful twist on the classic. It’s juicy and refreshing, with a bright, citrus kick and a subtle, herbal note that keeps things light and balanced. It also works very well with non-alcoholic tequila. If you like, double the syrup quantities, because it’s delicious drizzled over pancakes or diluted with sparkling water for a refreshing, summery drink.

Adrian Gonzalez Parrondo, director of bars, Six Senses, London W2

A frozen piña colada-style boozy drink/dessert

A frozen drink and a classic dessert all rolled into one. Instead of piña coladas and getting caught in the rain, we’re whipping up these and manifesting a sunny summer.

Jayma Voorheis, general manager, Half Cut Market, London N7

Cherry pops and citrus zings in this twist on a Hemingway special

A bright, citrus-forward riff on the classic Hemingway special, with cherry depth and a clean white rum base.

Daniel Emson, bar manager, The Culpeper, London E1

Orange wine and mezcal mingle in this smoky, Georgian-inspired drink

A smoky, refreshing highball inspired by Georgia’s amber wines and qvevri winemaking tradition (large clay vessels buried underground for fermentation). The mezcal works beautifully with the wine, which traditionally has structure and tannin from extended skin contact in those qvevri, and with the hint of citrus. The result is a cocktail that feels ancient and modern at the same time.

Jack Porter, DakaDaka, London W1

Come into the garden for a sparkling summer spritz with flavours of elderflower, apples, eau-de-vie and a splash of absinthe

A bright, floral summer spritz, inspired by the gardens of France and simplified for home purposes.

Leon Gasco, bar manager, Bar Antoine, London W1