This bar program was put together by Sam Ross and as one of his favorite drinks, they continue to make this very well.{Photo: Caroline on Crack]

Put together by barman Julian Cox, this simple and effective drink is great because Petty Cash is a go-to restaurant nearby Caroline's house. And sometimes, she just wants to have a sure thing without thinking. Be sure to ask for "the good shit" mezcal.

When Caroline started drinking, oh, a few many years ago, her cocktail of choice was the White Russian. And the version made at this Seal Beach is the best she's had, made with gin by bartender Jason Schiffer. It's the perfect balance between sweet, coffee, and creamy. Also called the Male Order Bride at 320 Main.

One of the most universally beloved drinks by farmers market barman Matthew Biancaniello, the Last Tango at Modena was once a popular order at the mixologist's stand inside the Hollywood Roosevelt's Library Bar. Made with muddled strawberries, Hendricks gin, and aged balsamic vinegar, then topped with St. Germain foam for an addictive, sweet, tangy drink, it turns one of her favorite desserts into a cocktail. Though Biancaniello no longer mixes here, (future bar location t.b.a) this was where Caroline first fell in love with the barman's unique style of making drinks.{Photo: Caroline on Crack]

This new cocktail by Beau du Bois uses Armagnac, a syrup made from pumpkin beer, and peated clove tixture that, "evokes memories of enjoying a pumpkin pie by the fireplace," says Caroline. Going on, she writes, "Forget Pumpkin Spice Lattes, give me one of these! Potent, rich and downright delicious."{Photo: Caroline on Crack]

This new drink on Eveleigh's menu by barman Dave Kupchinsky took two months of about $1,000 of material to perfect the recipe, which uses Willet 4-year 110 proof rye, vermouth de chambery, maraschino, cynar, and locally-made Miracle Mile celery bitters. Says Caroline, "And wouldn’t you know it, it was perfection with the celery complementing the Cynar and bringing about a salty umami flavor in the back palate. If you’re a hard-core Manhattan drinker who’s looking for a day-friendly version, look no further."

This tiki-like drink at far-flung (and worth the journey) 1886 in Pasadena starts with crushed ice, then overproof rum, Batavia Arrack, coconut, and a pineapple slice. Writes Caroline on this summery drink, "Tranquilizer tastes like Hawaii, so sweet and coconutty. Warning: It’s a potent potable but goes down too easily. I love it so."{Photo: Caroline on Crack]

Like many drinks here, the Vesper is just one of many that can be had the right way. When Caroline is here, she knows that any classic drink will be a good one. One time she asked for a Vesper at a Beverly Hills bar, which specializes in vodka, and they had to look it up and made it with St. Germain. That doesn't happen at The Varnish.