15 dynamite cocktails to try

The Very Necessary cocktail from City Bar is made with Hendrick’s gin and muddled cucumbers with a salt and pepper rim. It’s name is an ode to Salt-N-Pepa and their 1990s hit “Very Necessary.” You can find City Bar in Back Bay or on the Waterfront.

The Wallflower at Highball Lounge downtown is made with gin, orange vermouth, basil, and lemon. It’s then garnished with assorted edible flowers and sprayed with honey lavender essence before being brought to the table.

The Tahitian Tonic at Bastille Kitchen in the Seaport is a mix of citrus and Caribbean fruit, genever, and Angostura Bitters.

The Oaxaca Flocka Flame cocktail at La Brasa in Somerville is a sweet drink that also has gaujillo chiles, Ancho Reyes chile liqueur, mezcal, lemon juice, and a dash of Peychaud’s Bitters.

The Pon Gimlet cocktail from Pon Thai Bistro in Brookline is made with ginger and Thai basil, muddled with lime juice, then mixed with gin and ginger liqueur.

An Apple Cider Sangria from 21st Amendment downtown is made with fresh apples, nutmeg, caramel vodka, riesling, pear vodka, Downeast Cider, ginger ale, and garnished with a cinnamon stick.

The Bees Knees cocktail at Earls Kitchen and Bar in Somerville is gin-based, sweetened with honey and fresh lemon juice. It comes in a signature honey jar glass.

The El Diablo Margarita at Allston’s Lone Star Taco Bar is a rich and spicy drink made with Reposado Tequila, mezcal, lime, jalapeno, and habanero agave syrup. It’s served over ice and with a rim coated in chili-lime salt.

No Cats on the Sofa from Coda in Back Bay features Lustau Brandy, Montenegro, Cynar, and hopped grapefruit.

The Lilith Rose at MET Back Bay is one of the bar’s popular selections, featuring housemade lemon vodka, strawberry, and garnished with rosemary.

The Orchard & Smoke cocktail from STRIP by Strega downtown is made with rye, Mt. Gray Black Barrel, smoked apple shrub, and house bitters. It’s served over a large ice cube and garnished with a caramelized apple slice.

The Pumpkin Martini at Lucky’s Lounge has Stoli Vanilla Vodka, rumchada, spice-infused pumpkin puree, and a crushed rock candy cinnamon graham cracker.

The Blow Out Cocktail at Liquid Art House in Boston is made with jalapeno-infused tequila, passionfruit, and yellow chartreuse. It’s named after one of the paintings on display at the eatery and gallery.

The Golden Goddess at River Gods in Cambridge features Goslings Gold Rum, amaretto, grenadine, orange juice and pineapple.

Father’s Advice at Baldwin Bar at Sichuan Garden in Woburn took home the national title in the U.S. Bartender’s Guild competition. It’s made with Bacardi gold rum, Cardamaro, Italian red vermouth, Amontillado sherry wine, and a banana cordial.