Aviation was created before Prohibition and was lost for a moment then returned as one of the classics. Its taste is as bright and fun as its color.

If you know us, you know we love a good elderflower cocktail. With Liberator Gin from Valentine Distilling Co. in Detroit (one of our favorites), St. Germain's Elderflower Liqueur, ginger ale and blood orange juice, this cocktail cultivates a fresh, citrus taste that is (somehow) simultaneously festive. Garnish with thyme and slices of blood orange, and you've got yourself tropical taste in the middle of winter.

A delightful cocktail with three ingredients? Yes, please. The Gold Rush keeps it delightfully simple with bourbon, honey syrup and lemon juice. Old Forester 1920 Bourbon adds a bit of history to the mix, as it is the only bourbon continuously sold by the same distillery before, during and after prohibition. Add more or less bourbon to your liking, and try something new with local honey. Celebrate the small wins with this refreshingly simple cocktail.

You simply can't go wrong with a simple gin punch. Bid the summer season farewell with a citrusy, sweet cocktail that works well in a big batch. Tanqueray No. 10 Gin is one of our favorites, as it's crafted in small batches using fresh citrus fruits. These citrus notes play well with grapefruit juice, lemonade and–another one of our favorites–lime LaCroix. If you're looking for a weekday drink, this recipe also makes a tasty mocktail, sans gin.

Cucumbers are wonderful in anything. So why would a cocktail be any different? Cool Hand Cuke is an aromatic blend of muddled cucumber, gin and Pimm's, and citrus flavors. Hendrick's and cucumber are a natural pair, and the notes of citrus make this the ideal end-of-summer drink.

We usually think of a Bloody Mary as a morning cocktail. But it can also be just the drink you need when everything gets a little messy. Our recipe includes a couple of our favorite Michigan-made boozes and an array of go-to garnishes, including (but not limited to) dilly beans, pearl onions, green olives and sausages.

Sometimes it's hard to believe that we are, in fact, in charge. Surely, you jest. But your qualifications are no joke. Our first mocktail recipe, Shirley You Jest, pays homage to overcoming the imposter syndrome. The balanced blend of clementine, cranberry, lime, and Fresca creates a fresh, citrusy drink that's perfect for sipping out of a martini glass. And you can always add some vodka, if it's one of those days.

Jen isn't a huge fan of amaretto sours. So, we went on a quest to find a recipe she'd love. The winner was this grown-up version by Jeffrey Morgenthaler, bar manager of Pépé Le Moko and Clyde Common in Portland, Oregon. The recipe was featured in the New York Times as one of the best cocktail revamps, and they weren't wrong. Aged bourbon whiskey and frothy egg whites provide a modern twist on a classic drink.

When the ingredients are difficult to pronounce, you know the cocktail is going to be good. Dr. Rieux blends dry Calvados and Coppercraft Distillery rum for a strong drink that's sour but sweet, complete with a sugary rim. A kick of citrus in the aftertaste makes for a complex autumn cocktail that still evokes the faint memory of summer.

Smoky Nail brings a bit of a smoky aftertaste to the traditional Rusty Nail with Laphroaig Lore Single Malt Scotch Whisky. Starting with a spicy chili bite and finishing off with a sweet aftertaste, this drink is rich and classically peaty. Mix in a bit of Drambuie and lemon, and before you know it you'll be longing for a seat by the campfire on a crisp, fall night.