There's a reason most summer barbecue pairs best with lighter beers: It's hot outside and you want a thirst-quenching and cool beverage, something that you can drink for hours. Summer cocktails should also follow this rule. So at your next outdoor party, offer up refreshing concoctions that pack a little less punch, and also be sure to make use of the season's fresh fruits and herbs. Here are 21 recipes to get you started; make them to individual taste or tinker with the recipes and serve them in a punch bowl (or, for big bashes, a trash can).
At Lulu & Po, in Brooklyn's Fort Greene neighborhood, Matt Hamilton thinks wine coolers and spritzers – much reviled during the Bartles & Jaymes craze of the Eighties – are moving from the four-pack to the bar due to the rise of innovative bartenders making custom syrups and juices. For him, that means thinking seasonally – infusing dry white wines with, say, honeydew melon and cucumber, watermelon and lime, or, here, raspberry and mint.
From Matt Hamilton of Lulu & Po in Brooklyn
Credit: Photograph by Christopher Testani
- 1 glass of dry white win
- 1 splash of raspberry liquor or cassis
- Seltzer water to finish
- A few fresh raspberries and a sprig of mint to garnish