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    The 2012 Bonnaroo four-day music festival in Manchester, Tenn. was quite the success earlier this month. Radiohead headlined, Kenny Rogers played "The Gambler" with Phish, Alice Cooper stole the show and no one died. Chances are, you missed all that. But that doesn't mean you can't drink like a Bonnaroonan while checking out some badass videos from the festival (or just fire up the iPod and add these sweet new cocktails to your repertoire).

    We got these four Bonnaroo-inspired takes on a few modern cocktails (worth seeking out on their own) from mixologist Jim Meehan, who owns PDT, the "please don't tell" speakeasy located through the door of a vintage phone booth in New York's best and booziest late-night hot-dog stand, Crif Dogs.

    The Smoky Tommy

    Jim Meehan adapted this smoky version of a margarita from San Francisco bartender Julio Bermejo's Tommy's Margarita, the signature cocktail at Tommy's restaurant. Meehan's version ups the ante with a quarter shot of mezcal. For more tequila-based and mezcal-based concoctions, check out Mandatory's Drinko de Mayo compendium of Mexican liquor-based cocktails.

    Ingredients:

    3/4 ounces Don Julio Blanco tequila
    1/4 ounces mezcal
    2/5 ounces lime juice
    1/4 ounces agave syrup
    lime wheel for garnish

    Preparation: Combine Don Julio Blanco tequila, mezcal, lime juice and agave syrup into a cocktail shaker with ice and shake well. Strain into a chilled rocks glass filled with ice and garnish with a lime wheel.

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    The Gin Maid

    New Yorkers know Sam Ross as the young, hot-shot mixologist behind two of the city's most revered cocktail destinations, Milk & Honey and Little Branch, but there's a good chance that wherever you are, you've come across a version of the Gin Maid in the past few years. Here's his take on it.

    Ingredients:

    1 ounce Tanqueray gin
    2/5 ounces lime juice
    2/5 ounces simple syrup
    1 cucumber slice (plus 1 for garnish)
    3-4 mint leaves

    Preparation: Combine Tanqueray gin, lime juice, simple syrup and cucumber slice in a cocktail shaker with ice and shake well. Fine strain into a chilled rocks glass and garnish with a cucumber wheel.

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    The Cascade Hollow Smash

    In honor of Tennessee's Bonnaroo festival, Meehan gave cocktail king Dale DeGroff's classic whiskey smash a Volunteer State twist, substituting the traditional Kentucky Maker's Mark with an ounce of good old George Dickel No. 12 Tennessee Whisky.

    Ingredients:

    1 ounce George Dickel No. 12 Tennessee Whisky
    2/5 ounces simple syrup
    1 slice of lemon
    3 or 4 mint leaves

    Preparation: Muddle lemon, mint and simple syrup in a cocktail shaker. Add in George Dickel No. 12 Tennessee Whisky, ice and shake well. Fine strain into a chilled rocks glass filled with ice and garnish with a mint sprig.

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    The Jan Collins

    The classic Collins cocktail is basically gin and sparkling lemonade, though it's gone through dozens of remakes since its invention in the 1870s by Jerry Thomas, the "father of American mixology." Jim Meehan gives it a Dutch spin with Holland's premier vodka, Ketel One.

    Ingredients:

    3/4 ounces Ketel One vodka
    1/4 ounces Mandarine Napoleon
    2/5 ounces lemon juice
    1/4 ounces simple syrup
    1/2 ounce club soda
    Orange/cherry flag for garnish

    Preparation: Combine Ketel One vodka, Mandarine Napoleon, lemon juice and simple syrup into a shaker with ice and shake well. Strain into a chilled Collins glass filled with ice, top with club soda and garnish with an orange flag (that means spear a cherry onto an orange wheel with a toothpick).