This take on a Mojito incorporates spicy and savory elements for a drink that’s crisp and complex. “I wanted to create a refreshing cocktail using the savory spice of wasabi, without it being overwhelming,” says Sam Lee, principal bartender at Yvonne’s in Boston. Lee accomplishes this by crafting a syrup with fresh cucumber juice, wasabi, and a good pinch of salt. “I named this drink the Cicada for its poignant, bright green color, and because the familiar buzzing of cicadas marks the start of summer.”