In anticipation of Taste of Tribeca*, the benefit for P.S. 234 and P.S. 150 on May 15, I’m asking some of the participating restaurants for cooking tips. Michael Neff, a co-founder of Ward III—where the bartenders invent custom cocktails for patrons—says the first step to making a delicious drink is to shop wisely.

When making cocktails at home, remember that a cocktail is only as good as its ingredients. Use the best spirits available—keeping in mind that the price tag is not always an indication of quality. A reputable wine shop (like Chambers Street Wines, for example) will be able to steer you toward the right spirit for your budget. A good bartender can also give you more specific information; some gins are equally good, but one might be better suited to a martini. For non-spirit ingredients, shop as if you’re throwing a dinner party. Use only fresh citrus juices, preferably those you squeeze yourself. Better grocery stores will stock craft bitters (as will online bar suppliers). And seasonal berries and herbs make nice additions to classic recipes. Try adding crushed blueberries to a margarita and you’ll see what I mean.

*Tickets are on sale now at tasteoftribeca.org.

Previous Taste of Tribeca Tips:
• Tip #10: The Icing on the Cake (Madeline Lanciani of Duane Park Patisserie)
• Tip #9: There’s More Than One Way to Slice a Tomato (E. Chewy Cereceres of Macao Trading Co.)
• Tip #8: One for Surf and One for Turf (Luis Nieto of the Palm)
• Tip #7: Good Food Is Slow Food (Alberto Polo of Farinella)
• Tip #6: When Applying Sauce, Use Your Noodle (John Sierp of M1-5)
• Tip #5: Prep Like a Pro (Marc Forgione)
• Tip #4: Fresh Pasta Shouldn’t Be Too Fresh (Giovanni Tenace of Roc)
• Tip #3: Back to the Cutting Board (Russell Moss of Cafe 92YTribeca)
• Tip #2: Method to the Mashedness (Henry Meer of City Hall)
• Tip #1: Bake Beforehand (Rachel Thebault of Tribeca Treats)