“What’s in a name? That which we call a rose by any other name would smell as sweet,” famously questioned William Shakespeare. Yet, does the taste remain unaltered as well?

Examining contemporary cocktail menus, one can observe that numerous modern concoctions are reminiscent of traditional cocktails in their naming. Though akin, the contents such as in a Manhattan or an Old Fashioned can differ vastly. Yes, your Manhattan may include whiskey, sweet vermouth, and bitters – but the specifics like which type of whiskey, which vermouth, and which bitters can vary significantly. Can a Manhattan that involves apple-infused bourbon, blanco vermouth, and cherry bitters retain its classic title? Possibly.

The confusion amplifies when delving into the classical margarita. “Margarita” translates to “daisy” in Spanish, and historically, a Daisy cocktail consists of a spirit, fruit syrup, and citrus juice – aligning with the traditional margarita concoction of tequila, triple sec, and lime juice if one considers triple sec as an orange-flavored alcoholic syrup.

However, a distinctive feature of a margarita is its salted rim, which introduces another layer to its classification. It toes the line with the crusta cocktail category, which typically entails a spirit, citrus juice, and often a fruit syrup like maraschino liqueur or triple sec, served in a glass rimmed with sugar or salt – akin to what’s observed in a brandy crusta, or more commonly known, a Sidecar.

Then there’s the Tommy’s margarita: tequila, lime juice, and agave syrup, which might be considered a Daisy if you treat agave syrup as fruit, but it isn’t truly a margarita. Instead, it’s more akin to a tequila gimlet featuring agave. And consider a skinny margarita? That’s tequila, lime juice, and soda water. Some might call it Ranch Water, though it is essentially a tequila collins minus the sugar. And ponder a spicy skinny margarita with mezcal?

No matter the conclusion, one thing is certain: It is summertime, and it is hot. August, with its bounty of blackberries, fresh watermelon, and lime, might just be the ideal month for whatever these concoctions are named.

In pursuit of enjoyment, I have compiled four distinct variations. Refer to them as you wish. Just remember that the name on Shakespeare’s baptismal document was, interestingly, Gulielmus Shakspere — food for thought.

Creamy Coconut Margarita

INGREDIENTS

1½ ounces Tapatio blanco tequila

¾ ounce Cointreau (or another premium triple sec)

¾ ounce fresh-squeezed lime juice

¼ ounce agave syrup

¾ ounce coconut cream (not sweetened)

Tajin seasoning

DIRECTIONS

Combine the initial five ingredients in a cocktail shaker with ice. Shake well and then pour the mixture through a strainer into a glass full of ice. Top with a sprinkle of Tajin.

Spicy Smoky Skinny Crusta Collins

INGREDIENTS

1 ½ ounces Santo Spirits Mezquila

1 ounce fresh-squeezed lime juice

1 ounce sparkling water

5 nickel-sized slices of fresh jalapeno pepper

King Floyd’s Black Lava Salt

1 dried chile de árbol

DIRECTIONS

Start by applying lime juice to the edge of your serving glass, then dip it into salt to coat, leaving one area free of salt. Add ice into the glass and keep it ready. In a separate mixing glass, combine mezquila, lime juice, and jalapeno slices with ice, then shake them together. Be careful to shake just enough to mix without breaking the jalapenos. Strain this mixture into your prepared glass. Finish by topping with soda and give it a gentle stir. Use a dried chile as garnish on the drink.

Watermelon Margarita

INGREDIENTS

1½ ounces Santo Spirits blanco tequila

¾ ounce Cointreau (or another premium triple sec)

¾ ounce fresh-squeezed lime juice

¾ ounce fresh watermelon juice (see note below)

½ ounce aquafaba

3 watermelon seeds

DIRECTIONS

Combine the initial five components in a shaker with ice. Vigorously shake them together and then strain the mixture into a glass filled with ice, ensuring to form a layer of foam at the top. Add the trio of seeds to rest on the foam.

Note: To prepare watermelon juice, chop a peeled, seedless watermelon into pieces and blend until smooth. Always shake or stir the juice prior to each use. Even seedless watermelons may contain a few seeds, which can be used for garnish.

Nonalcoholic Blackberry Daisy

INGREDIENTS

2 ounces Free Spirits the Spirit of Tequila

1 ounce fresh-squeezed Meyer lemon juice

1 teaspoon good-quality blackberry jam

2 dashes King Floyd’s Orange Bitters

3 large fresh blackberries

DIRECTIONS

Combine the first four ingredients in a shaker glass with ice. Place two blackberries on top. Shake until combined and the blackberries begin to fall apart. Pour the entire contents into a serving glass. Garnish with the leftover blackberry.

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II” and the host of the Barfly Podcast. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com.