Okay, Friday’s here at last—you deserve a drink. How about two?

As promised in the current issue of Travel + Leisure (check out our feature story about the new wave of Hawaiian cuisine), here are two knockout cocktail recipes from the bar staff at Town restaurant in Honolulu, where the inventive drinks go way beyond the standard mai tais, incorporating fresh, island-farmed herbs and produce to delicious effect. The pair that follow were created especially for T+L by Town’s own Jordan Edwards—try them at home tonight. Made with fresh greens and vegetables, these are two cocktails that could actually be good for you.

Earth, Wind, & Fire
From Town restaurant, Honolulu, Hawaii

1 3/4 oz tequila (pref Herradura Blanco or Reposado)
1 oz Cointreau
1/4 oz orange juice
Fresh turmeric
1 dash Peychaud’s bitters

Muddle the arugula, turmeric, and sugar in a shaker. Add tequila, cointreau, O.J., and shake vigorously. Strain into a coupe glass; top with a float of Peychaud’s bitters.

Spirited Away
From Town restaurant, Honolulu, Hawaii

2 oz Plymouth gin
1/2 oz Dolin dry vermouth
1 small celery stalk
4 sage leaves
1/2 oz lime juice
Agave nectar (2 squirts)

Muddle the celery & 3 sage leaves with lime juice. Add gin and vermouth and agave nectar. Shake well. Strain into a coupe glass, and garnish with remaining sage leaf.

Peter Jon Lindberg is Travel + Leisure's editor at large. You can follow him on Twitter @PeterJLlindberg.

Pictured: Jordan Edwards concocting an Earth, Wine, & Fire at Town.