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).
The classic Greyhound highball does not call for an imported Italian liqueur. It was not unearthed in a long-lost pre-Prohibition cocktail recipe book. It's grapefruit juice and vodka. That's it. If you add salt to the rim of the glass, you can call it a Salty Dog. But guess what? It's still grapefruit juice and vodka. And you know what else? That's totally fine.
"Sometimes you don't want to taste a strong alcoholic flavor in a brunch drink," Macy says. "Sometimes you just want to taste delicious grapefruit."
And that means that making a great Greyhound depends almost entirely on your choice of grapefruit juice. Don't skimp on it. It's the drink's overwhelmingly dominant flavor, and it's where you should spend your money. For the vodka, don't splurge on anything that's too high-end. Instead, go with a solid but affordable option like Aylesbury Duck Vodka, which Clover Club currently carries in its well. For a more traditional take, Macy recommends substituting a London dry gin like Beefeater or Tanqueray Sterling for vodka.
• 5 oz fresh-squeezed grapefruit juice
• 2 oz vodka or gin
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Salt glass for a Salty Dog.