When the HBO ladies of "Sex in the City" recently changed their cocktail of choice from the Cosmopolitan to the Flirtini, it was big news. All of a sudden, people were ordering Flirtinis and bartenders were scrambling to catch up with the boom.

The Flirtini is an excellent example of creativity in action. It's made in a champagne glass with four fresh raspberries muddled on the bottom. The cocktail calls for VOX Vodka, Cointreau, Rose's Lime Juice, cranberry juice, pineapple juice and a fill with champagne. It's lightly effervescent and exceptionally delicious.

The watchword today is creativity. It is the key ingredient in every libation that has captured the attention of the fun-loving public. People are looking for taste, appeal and a healthy dash of the unpredictable in their cocktails.

So, what's hot these days? Well, here's our answer to that question, a top ten list of drink styles guaranteed to satisfy even the most demanding palate.

• APERITIFS — Although Frazier is to be commended for bringing sherry back into the limelight, it has been the phenomenal popularity of Alizé and Remy Red that have catapulted aperitifs into the mainstream. Both products are made from a blend of cognac and exotic juices. They taste great by themselves and are fabulous ingredients in cocktails.
• CHAMPAGNE COCKTAILS — Like their famous predecessors, classics such as the French 75 and Ritz Fizz, these spirited libations possess all the necessary components for popular longevity. They're light, effervescent and exceptionally delicious. Consider the Bellinisimo, a savory cocktail made with Chambord, pear puree and champagne, and the Beverly Hills Cooler, which features Courvoisier VSOP, B & B, orange juice and a dose of champagne. Each is capable of making any night something memorable.
• COSMOPOLITANS — The breakthrough cocktail of the '90s is still a popular performer today. A derivative of the kamikaze, the cosmopolitan is often modified into successful derivatives, such as the Limón Cosmopolitan, made with the citrus-infused Bacardi Limón Rum, and the Metropolitan, which is powered by Absolut Kurant. Versatility is one of the cocktail's strong suits.
• GINS' RESURGENCE — The recent surge in the ranks of super-premium gins has spawned a new generation of enthusiasts. Stellar brands such as Van Gogh, Tanqueray Ten, Cadenhead's Old Raj, Damrak from Holland and lightly spiced Bafferts are at the forefront of this popular resurgence. Not only have these brands added fuel to the martini boom, but they've also resurrected such classics as the gin gimlet and clover club.
• MANHATTANS — Interest in bourbon has been on the upswing for the past several years, prompting renewed interest in whiskey-based cocktails. There's nary a martini menu in the land that doesn't list one or more specialty Manhattans. The mint julep and old fashion are also on the rise.
• MARGARITAS — This classic remains atop of the list of most frequently requested specialty drinks in the country. One popular trend is the splitting of the base of the margarita between two or more different tequilas. The result is a more dynamic and flavorful cocktail. Another trend is creating ultra-topshelf margaritas, using either Herradura Selección Suprema or El Tesoro Paradiso as the foundation, and modifying the drink with Grand Marnier 150th Anniversary. It's a hard act to top.
• MARTINIS — There seems to be no end in sight to the reign of the martini. It's now popularly made with the array of light liquors—typically premium brands or better—and modified with everything from Dubonnet and Lillet to Madeira and port. No martini is currently hotter than the Appletini, which features Sour Apple Pucker by DeKuyper.
• MOJITOS — Without question, the fastest rising star on the horizon is the Cuban classic, the mojito. It's like the light rum version of the old fashion, but instead of muddling fruit, the mojito is made with muddled mint leaves, lime juice and sugar. The drink is also excellent when prepared with a dark, full-bodied rum. This is a trend with legs.
• PINEAU DE CHARENTES — Pineau de Charentes is essentially an extremely young cognac. After the grapes have been pressed and are being fermented, brandy is added to halt the process. The result is a fresh, remarkably delicious wine with a natural residual sugar and elevated alcohol content. Pineau de Charentes is surging in popularity, both as an aperitif, and in such classic drinks as the sidecar and Manhattan.
• RED BULL — Seemingly overnight, Red Bull has become a "must have" mixer behind the bar. People are mixing the energy drink with vodka, tequila, or rum. But why stop there? Substitute Red Bull in a seabreeze or cosmopolitan for the cranberry juice, or splash it into a Long Beach Iced Tea.