2012 Long Island

James Beard–award–winning chef Ken Oringer owns seven notable restaurants in the Boston area, and at his Italian enoteca, Coppa, he’s serving this upscale take on the Long Island Iced Tea to celebrate the New Year.

3/4 ounce Pisco
3/4 ounce Bols Genever
3/4 ounce Grappino
3/4 ounce Triple Sec
3/4 ounce Bianco Vermouth
1 ounce fresh lemon juice
1/2 ounce simple syrup
1/4 ounce allspice dram

Pour all ingredients in a tall glass over ice. Stir and serve.

For new—or nervous—mixologists, he suggests the simpler but equally elegant Elena’s Bubbly.

Elena’s Bubbly

1/2 ounce Amaro Montenegro
Dash orange bitters
Prosecco to fill

Pour all ingredients in a Champagne flute and garnish with a lemon twist.