The Bellini, the Cosmopolitan and other cocktail classics are alive and well at bars in Richmond and throughout the country. However, new cocktails are constantly being created by bartenders, chefs and restaurant managers to delight palates tired of the same old tonic and gin. Here are some local favorites to try at home.

Note: All recipes serve one unless otherwise indicated; all proportions can be adjusted to suit personal tastes.

BELLINI

Acacia reports that the Bellini is a popular cocktail at its bar. This pretty, sparkly aperitif has been around awhile, but is easier than ever to make at home thanks to an all-natural peach nectar that eliminates the hassle of pureeing fresh peaches. Look for the Looza brand of peach nectar, available at Dean & DeLuca in Washington and New York, as well as Fresh Market in Williamsburg and Fresh Fields in Charlottesville.

In a champagne flute, pour enough Looza peach nectar to fill the glass almost halfway. Add enough sparkling wine (Acacia uses Seaview, from Australia) to fill the glass. Serve immediately.

TSUNAMI

Tsunami means “tidal wave” in Japanese. If this drink — created by chef Henry Anderson at Cafine’s — starts to drown you, hand the car keys to someone else!

In a cocktail shaker, combine equal portions of vodka and Malibu rum, then add a dash each of Rose’s lime juice and triple sec. Add pineapple juice and orange juice to taste. Shake, and strain over ice. Garnish with a maraschino cherry and an orange slice.

THE MAJA

Created by Cafine’s Maja Perini, this simple, spicy drink will slake your thirst on even the hottest day.

In a cocktail shaker, combine 1 1/2 jiggers of Captain Morgan’s Spiced Rum and ginger ale to taste. Shake, pour over crushed ice, and garnish with two lime slices and a maraschino cherry.

CITRUS POW

Flavors of orange and lime are spiked with gin and sparkled with bubbly water for a refreshing drink, created by Maja Perini of Cafine’s.

In a cocktail shaker, combine 2 shots of Bombay Sapphire gin with a splash of Grand Marnier and Rose’s lime juice. Add club soda to taste, shake, then pour over crushed ice and garnish with a mint spring.

BACCHUS MARTINI

A tasty (and pretty) variation on the Cosmopolitan is being served at Bacchus. Pour Belvedere vodka into a shaker with ice and shake. Strain into a martini glass, top with Chambord liqueur and garnish by dropping a black grape into the glass.

The gang at Bacchus reports that Campari and soda (garnished with an orange slice) is one of their most popular drinks, as is Bacardi Limon and Sprite, which is particularly cooling on a hot, humid Richmond night. Other Bacchus specials include their Redneck Martini, which is made with Absolut’s Peppar vodka garnished with a slice of jalapeno pepper.

MOJITO

Kendra at Ipanema reports that the Mojito — a Cuban classic— is one of the restaurant’s top sellers.

In a tall glass, stir juice of 1/2 lime with 1 teaspoon sugar until sugar dissolves. Add 2 or 3 fresh mint leaves, crushed ice, and 1 1/2 ounces white rum. Top off with club soda, and garnish with fresh mint