This summer, swap that vodka tonic for one of these unusual drinks created by the area’s best mixologists.

Chile peppers, ginger beer, and pickled peas aren’t necessarily the first things you think of when it comes to cocktails, but they are key ingredients in some of the Tri-state area’s trendiest drinks. As New York and New Jersey’s gastronomic landscape becomes more competitive, their mixologists get more creative, and their drinks, more delicious. We scouted out some of the most unusual cocktail recipes from leading bars and restaurants in our area. Below, find out where to sip on these offbeat cocktails and how recreate them at home.

Verve: Two Peas in a Pod

18 East Main Street, Somerville, NJ

Muddle 5 pea pods

2 oz Gin

.25 Mezcal

.25 Sherry

.25 Lime

.25 Honey

Double strain into martini glass garnish with pickled peas and cucumber wheels.

Pegu Club: Gin-Gin Mule

77 West Houston St., 2^nd Floor, NYC

(Recipe via nymag.com)

3/4 ounce lime juice

1 ounce simple syrup (or 1 teaspoon superfine granulated sugar)

8 to 10 mint leaves, chopped

2 ounces ginger beer

1 and 1/2 ounces Tanqueray gin

Garnish: sprig of mint

Muddle the lime juice, simple syrup, and mint leaves together in the bottom of a mixing glass. Add ginger beer and gin. Shake well. Pour into a highball glass filled with ice, top with additional ginger beer, and a sprig of mint.

RedFarm: Picante de la Casa

529 Hudson & 2170 Broadway, NYC

½ oz Domaine de Canton Ginger Liqueur

2 oz Sotol Plata

1 small piece of a serrano chile pepper

½ oz ginger agave mix

¾ oz green bell pepper water

1 oz fresh lime

Muddle a small piece of serrano chile pepper in a shaking tin. Add remaining ingredients and ice. Shake and strain into a rocks glass filled with ice. Garnish with a serrano chile pepper.

 Amor y Amargo: Sharpie Mustache

443 East 6^th Street, NYC

.75 oz each

Meletti Amaro

Bonal

100 proof rye whiskey (we use Whistke Pig)

London dry gin (we use Beefeater)

2 dashes tiki bitters

Stir with plenty of ice to chill and dilute. Strain into a chilled 100 ml flask (or a cocktail glass). Express the oil from an orange twist over the top and place in the drink.

Booker and Dax: Thai Basil Daiquiri

207 2^nd Avenue, Entrance on 13^th Street, NYC

(At home version; makes 2 drinks):

10-14
 Thai Basil Leaves --not the type normally used in Italian cooking (Globe basil)

4 oz (60ml)
 Clean tasting white rum (we use Flor de Caña)

1.5 oz (45 ml)
Lime juice

1.25 oz (40 ml) Simple Syrup (1 part sugar 1 part water)

Pinch of salt

Champagne acid is 3g lactic acid and 3g tartaric acid dissolved into 94 mL water. Acid powders are available from specialty food stores.

Put Thai Basil in blender and add rum. Make sure leaves are covered in rum before you blend. Briefly blend the herb and rum. Add lime juice and simple syrup and pulse the blender to mix it together. Strain this mix through a fine strainer then shake it with a generous amount of ice in a cocktail shaker. Strain into two chilled coupe glasses.