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).
JaMexican Bodega Cobbler
Part Jamaican, part Mexican, the JaMexican Bodega Cobbler is built upon a Caribbean flavor base of rum and demerara syrup that is fused with a refreshing south-of-the-border tang from citrus juices and Mexico's most popular beer, Modelo Especial.
1 oz Appleton Estate Reserve
0.25 oz demerara syrup (1-1)
0.25 oz fresh squeezed lemon juice
Shake Appleton, demerara syrup, and lemon juice with an orange 1/2-wheel and strain into a Pilsner glass. Add crushed ice and start adding beer 3/4 of the way up the glass. Let the beer settle, add more crushed ice, and top with more beer. Finish with a cone effect of crushed ice and garnish with an orange 1/2-wheel, lemon 1/2-wheel, and a mint sprig.