Chanel #6, HMF at The Breakers

Daphne Nikolopoulus, Editor in Chief

Even die-hard Champagne drinkers (guilty!) sometimes want a little change of pace. For such occasions, The Enchantment, made by soaking a sugar cube in Aperol and filling the flute with Champagne, combines festive effervescence with the bite of a cocktail. The tension between bitter and sweet makes for a balanced, sophisticated elixir. Palm Beach (877-724-3188)

Mariana Trench Imperial Stout, Due South Brewing Co.

Mary Murray, Managing Editor

This brewery boasts a regular roster of delicious pours (the Caramel Cream Ale is always a crowd-pleaser), but its current special release is making waves in the local beer-snob community. Due South celebrated the arrival of its award-winning Mariana Trench Imperial Stout in late January and will have it available on tap for the next month or so. At 10 percent alcohol by volume, this stout carries a kick that is offset by hints of cocoa and vanilla. Boynton Beach (561-463-2337)

Troy Gardens Manhattan, from the Single Cask Collection at The Cooper

Mark Spivak, Wine & Spirits Editor

Composed of Troy & Sons Platinum Moonshine, Carpano Antica, Amaro Meletti, and mole bitters, this cocktail offers an intriguing treatment of a classic. The barrel aging mutes the bite of the moonshine, the amaro and bitters add a spicy edge, and the Carpano Antica (possibly the world’s best vermouth) rounds everything out with a touch of sweetness. Palm Beach Gardens (561-622-0032)

Vegan Amaretto Sour, Louie Bossi’s Ristorante

Liz Petoniak, Senior Editor

Fragrant almond and tart citrus yield a sweet, creamy mouthfeel in this twist on a classic cocktail. Instead of relying on egg whites, its frothy head comes from aquafaba, the viscous liquid that results from soaking legumes. When used alongside Disaronno, a lemon- and lime-infused sour mix, and simple syrup, the aquafaba difference is practically undetectable—if maybe a little lighter. Boca Raton (561-336-6699)