Eben Klemm, a former research biologist, is especially interested in encouraging knowledge among bartenders concerning the basic chemical and physics principals that affect the materials they use in order to better understand the techniques they use. Klemm and his cocktails have been featured in such diverse local and national publications as The New York Times, The Wall Street Journal, Food and Wine, Time Out New York, Popular Science, and Playboy. He has also made televised appearances include The Today Show, CBS's Early Show and ABC 20/20. His cocktail book for beginners, The Cocktail Primer, was published in December by Andrews McNeel.

As Michael Murphy has tried to emphasize using local sources in his constructions, he very much wanted me to incorporate that premise into his cocktail. So I turned to New York Distilling’s Brooklyn-made rye to reboot a version of the old Liberal cocktail.

It was very important for Calvin Tsao that his cocktail—like his work—referenced organic and seasonal issues. The name itself references how we wanted to envision the drink, as a bit of nature forcing its way into a very urbane cocktail.

This cocktail was inspired by the collection of projects Halsband has built for university campuses, and how, in my mind, there’s a tension between the bucolic and the urban. Smashes are a family of drinks that combine the herbaceousness and strength of juleps with the refreshing nature of sours.

I sprang this one on the architect. By sheer kismet, I met Enrique years earlier at a dinner party in a restaurant on the Lower East Side. We had an extensive conversation about tequila, but the only part that I remember was his favorite brand.

Some argue that the Bramble is to British cocktails what the Cosmopolitanis to American: a simple to make, well-balanced cocktail that refocusedbars’ attention to fresh and quality ingredients. Our only alteration here was to lighten the weight of the blackberry cordial with the acidity of raspberry.

Coincidentally, I’ve designed a lot of cocktails served in bars built in projects designed by Deborah Berke, so on some level she is one of the most influential architects in my career. I wanted to experiment here with the texture of a Manhattan, Ms. Berke’s favorite cocktail. Milk Punches are difficult to make, and there was no way I could make enough for a large group, but they have a marvelous velvety texture impossible to recreate with any other cocktail. I wanted to use that texture to influence how we might taste this old warhorse of a cocktail.

I love the buoyant coloration of Louisa’s buildings and how it is an intrinsic part of her deeply environmentally-conscious practice, integrating the buildings with their surroundings. This cocktail is based on a classic tequila cocktail, with Ribena replacing cassis (because I think that everyone in Europe drinks it), and adding malt to the flavoring syrup for some earthiness.

The thirsty reader might detect the heavily mutated genetics of a Manhattan here, and deduce the name as a reference to a city in between New York and Boston. For the service, liquid nitrogen was used in both the chilling and the manufacture of the mint syrup. I’ve eliminated that for the home.

Mr. Freeman was among the most specific collaborators in terms of his favorite alcohols and flavors. I presented the Monty Daisy as a mash-up of influences, referencing his Cuban roots and how that, in turn, led to Latin architecture informing his own practice.

Rarely do I make a drink that’s led by its garnishes, but I felt Balsley’s bold shapes in the landscape of New York City left me no choice. I love the way the laying out of bold curves and sharp lines helps reclaim nature in these public spaces.

The Brown Derby, an unlikely successful combination of bourbon, grapefruit, and honey, is one of the few cocktails actually named after a bit of architecture. The Brown Derby, a restaurant for 1940s Hollywood swells, was shaped like the hat, and the drink itself, interestingly, wasn’t served there.

This drink was inspired less by Mr. Harmon’s buildings and more by his nature sketches I found in his online journal nativeplaces.org, and this quote he emailed me: “Architecture is not unlike the ingredients in a cocktail: it’s all about proportion: get the proportions wrong and it’s dog food, get the proportions right and it’s beautiful.”

Peter Gluck wanted me to think about his work and studio in terms of its association with West Harlem. So I imagined the possibilities of making a vermouth with weeds found in the city streets and parks (I did not actually forage weeds in West Harlem for this drink).

Eric Owen Moss is famously known for the challenging and angular construction he’s built in Culver City, an LA neighborhood that’s practically inseparable from his work. He mentioned to me that he really only does his drinking in Berlin at 3 am, and this gave me a good opportunity to annoy Toby by asking him for some Kummel.

Lee Mindel requested that I put together a cocktail that is evocative of James Turrell’s projects with light. What I came up with required the use of liquid nitrogen, but duplicating the drink at home without it won’t affect the flavor at all.

There are never any shortages of ways to vary gin and tonics, especially when the mind starts thinking of them in the late winter, when spring just can’t come soon enough. As you can see, local ingredients are a concept continually requested by the architects, and the request seemed especially germane taking into account Ms. Gang’s work.

My conversation with Todd Schliemann resulted in a cocktail that aimed toreference his love of sailing and taste for scotch. Since the Dark ‘n’ Stormyis a yachtsman’s cocktail, I swapped whiskey for the rum and, wantingto re-create the effect I saw in sun playing across the mirrored façades ofsome of his buildings (or perhaps a sunset at sea), I floated carrot juiceacross the surface. I really like carrot and ginger as a combination in cock-tails, especially with a sugar-like agave, which can conceal its vegetality.&nbsp;

Billie Tsien’s low-alcohol cocktail is intended to be a light and zesty counter-balance to the weighty strength of Toby and David’s mid-century Old Fashioned.