Last month, Ravi DeRossi reopened the Bourgeois Pig space as a bar and restaurant specializing in cocktails and raw fish. Sother Teague created a list of drinks that are meant to pair with specific dishes on the menu, and many of them share ingredients. Standouts include the Poppy Gibson made with aquavit, vermouth, poppy seeds, and pickled onions, and the sake-based Meiji Collins.

The new cocktail lounge in the Hudson Hotel has a bar program overseen by hot shot London-based beverage man Ryan Chetiyawardana. Many of the drinks are made with seasonal ingredients and local, small-batch spirits, and all of them are accompanied by paragraph-long descriptions. For a taste of fall, consider the Holy Spritz!, which is made with apple peel vermouth, St. Germain, fennel shavings, and homemade seltzer.

Eben Freeman's cocktails are the stars of the show at the Altamarea Group's new Tribeca restaurant. At the Butterfly, Freeman is serving the classics, updated with a few innovative twists, but absolutely no funny business — your classic Martini will still taste like a classic Martini, even though it's made with slate cured vodka and mineral salt brine. For a real blast from the past, try the seafoam green Grasshopper, or the crisp and refreshing Mai Tai.

Distilled serves fancypants modern cocktails in a relaxed, totally unpretentious setting. Former Ward III bartender Benjamin Wood is in charge of the bar program here. For something cool and refreshing, try the julep-like Derby Shrub, and for a strong, boozy cocktail, order the Tribecan, which is a riff on the Manhattan made with chocolate bitters and Carpano Antica.

PDT alum Payman Bahmani created several original cocktails for this new Dumbo restaurant in the old Governor space. Many of his drinks are light and fruity, like the Raspberry & Balsamic, which is a beer cocktail made with muddled raspberries and balsamic vinegar syrup. All cocktails are $13.

Like the food at Alder, Kevin Denton's drinks are unusual, but easy to enjoy. Try the bright and refreshing Dock Ellis, made with Pimm's and Applejack, or The Big Pink, which is a mixture of Cappelletti, vodka, cucumbers, and grapefruit juice.

The bartenders at Andrew Tarlow's hip new cocktail parlor know how to serve up the classics. If you're indecisive, Achilles Heel also has a chalkboard list of daily specials, and the bartenders will be happy to find something that you like. This is one of New York's coolest new out-of-the-way bars.