With party prime time looming, local distillers gave it to us straight: their favorite booze, with a twist.

Will Willis of Roxbury’s Bully Boy Distillers likes a summertime reminder in cold weather. His tweaked El Presidente starts with 1.5 ounces of Bully Boy’s White Rum, ditches Orange Curacao for 0.75 ounces of not-too-sweet vermouth and adds a bar spoon of grenadine.

His brother and Bully Boy cofounder Dave Willis enjoys their label’s American Straight Whiskey as an Old Fashioned, with muddled orange and the citrus also rimming the glass. He goes heavy on the bitters, adding, “Hell, I like Old Fashioneds with our whiskey so much I bottled it.”

Before a meal, Corey Bunnewith of Dorchester’s Boston Harbor Distillery wakes up his taste buds by mixing pear cider and ginger beer—the spicier the better—with his Dark New England Spirit, which he’ll sometimes infuse with vanilla beans for a week.

Rhonda Kallman goes for an old fashioned with 2.5 ounces of Putnam Rye Whiskey and two dashes each of orange and aromatic bitters. The Boston Harbor Distillery co-founder then includes one part water to three parts maple syrup (Her suggestion: Vermont’s Ackermann Maple Farm) before stirring the mixture on ice.

Spencer McMinn of Southie’s GrandTen Distilling digs the warmth of 2 ounces of North County Straight Apple Brandy married with the tartness of 0.5 ounces of his Craneberry Liqueur. That combo is finished with lemon juice, simple syrup, a few dashes of Peychaud’s bitters and club soda.

Cofounder Matt Nuernberger fancies a Harvest Reserve, which uses 1 ounce of GrandTen’s North County Straight Apple Brandy and 0.5 ounces of WireWorks Special Reserve Gin. That’s shaken with 0.75 ounces of sweet vermouth, plus 0.5 ounces each of lemon juice and simple syrup.

Zachary Robinson of Everett’s Short Path Distillery likes to play up his gin’s lemon and eucalyptus notes in an Eastsider, a refreshing cocktail of muddled cucumbers and mint, 2 ounces of the liquor, and 0.5 ounces each of simple syrup and lime juice.

Jackson Hewlett mixes a classic daiquiri to accentuate the caramel notes of Short Path’s rum. The cofounder pours 2 ounces of the spirit, shaken with 1 ounce of simple syrup and lemon juice.

Cofounder Matt Kurtzman makes an Imperial Fig. Four ounces of pomegranate tea lend tartness, while 1 ounce of fig syrup adds sweetness. That’s finished with 0.5 ounces of lime juice and 1.5 ounces of Short Path’s gin.