Fruity, lightly alcoholic coolers are ideal sippers for summer.
Food & Wine
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Pimm's Cups are traditionally made with lemonade, lemon soda, ginger ale or ginger beer and are garnished lavishly with cucumber, mint leaves and fruit. Ben Scorah's version incorporates Creole Shrubb, an orange liqueur made in Martinique.
According to Jamie Boudreau, a good aperitif often hints at the meal that will follow. This light, summery cilantro-spiked drink—which Boudreau likes to mix with a eucalyptus-infused simple syrup—would be a great lead-up to Mexican food.
Scotch-lover Father Cameron Ayers (a close friend of Duggan McDonnell’s) challenged the mixologist to come up with a Scotch-based cocktail that was bold and refreshing but stayed true to the whisky’s roots.
At the Belle Epoque–style Absinthe Brasserie & Bar in San Francisco, general manager and cocktail book author Jeff Hollinger serves up modern adaptations of 19th-century classic drinks. His Strawberry & Ginger Cooler is one of the few nonalcoholic refreshers on the menu.
Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious small-batch syrup. Its creator is Jennifer Colliau, a mixologist at San Francisco's Slanted Door restaurant and an artisanal syrup maker who also owns Small Hand Foods, which sells classic ingredients for pre-Prohibition era cocktails.