When the mercury rises, it’s time to reach for the seasonal fruits, veggies and herbs and start mixing up some summer cocktails to cool things off.
True to its name, this cocktail made with celery juice and fennel-infused gin, and garnished with a bright slice of star fruit, looks as refreshing as it tastes.
When peach season hits, there’s no better way to put the sweet, juicy fruit to use than this cocktail.
Thai basil adds an herby kick to this summery cocktail from Minneapolis bartender Pip Hanson.
Located in the Jardins neighborhood of São Paulo, Brazil a Gosto takes some creative liberties with traditional Brazilian recipes in the restaurant, but chef Ana Luiza Trajano doesn’t mess with tradition for her coconut batida.
Grapefruit soda makes a great cocktail mixer, adding acidity, sweetness and slight effervescence to a finished drink. For this refreshing summer cooler, Las Perlas general manager, Raul Yrastorza, combines the tangy soda with blanco tequila, fresh dill and muddled cucumber.
East Aspen Heights (pictured)
An herb-infused simple syrup amplifies the herbaceousness of gin and Chartreuse in this berry- and pear-studded sipper.
This enduring classic is the quintessential southern summettime sipper.
Combining mezcal with citrus and agave nectar, this simple cocktail is as refreshing as it sounds.
Make the Bristish and sip on this refreshing warm-weather classic.
The traditional version of this Trinidad swizzle is made with the dark, smoky caramel tones of Demerara rum.
With vodka as its backbone, this drink combines Campari, limoncello and fresh orange juice for a vibrant sipper. Try it with a batch of homemade limoncello for extra citrusy brightness.
This refreshing cocktail is a delicious riff on a Cucumber Collins, which is served tall with soda water.