Lover’s Lagoon. McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fla.

Think of as a moonlit stroll on the beach — in a glass.

Ingredients:

• 1 oz vodka
• 1 oz spiced rum
• 1 oz peach juice
• 1 oz pear juice
• 1 oz plum juice
• ½ oz blue curacao

Preparation:

• Stir all ingredients in a glass without ice.
• Pour mix into a chilled glass.
• Garnish with a mint sprig.

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Fiery Mandarin. Lead Mixologist Eddie Garcia, jade bar at Sanctuary on Camelback Mountain, Scottsdale, Ariz.

Guaranteed to add heat to any romance.

Ingredients:

• 2 oz Absolut vodka
• 1 slice jalapeno
• 1/3 of an orange zest
• 1 oz cranberry juice
• ½ oz lemon juice
• ¾ oz simple syrup

Preparation:

• Muddle jalapeno, add zest and liquids.
• Add ice, shake and double strain.
• Serve up in chilled martini glass with jalapeno slice garnish.

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Fennel. The Umstead Bar, The Umstead Hotel and Spa, Cary, N.C.

Deceptively simple, this three-ingredient cocktail gets a romantic boost from aphrodisiac fennel.

Ingredients:

• 2.0 oz Conniption Navy Strength gin
• .75 oz fennel syrup
• .50 oz lime juice
• Dash of fennel powder

Preparation:

• Mix first three ingredients in a cocktail shaker.
• Fill with ice and shake.
• Strain into a martini glass.
• Garnish with a dash of fennel powder.
• Hint for the adventure home mixologist: The Umstead adds candied fennel fronds to its garnish.

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The Wink. Henry’s Hotel Bar, Harbor View Hotel, Martha’s Vineyard

The name of this cocktail says it all.

Ingredients:

• 1 2/3 oz. gin
• 2 tsp. triple sec
• 1/2  tsp. sugar syrup
• 3 dashes of Peychaud’s Bitters
• 1/2 oz. absinthe, to coat the glass
• Orange twist

Preparation:

• Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake.
• Strain into the absinthe-coated rocks glass.
• Finish with a spritz of orange zest and garnish with the orange peel.