The best cocktails to serve this summer

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Whether you’re grilling in the backyard, people-watching on a patio or soaking up the sunshine on the balcony, there's no better way to cool off and chill out than with a tasty mixed drink in hand. Evelyn Chick, owner of Toronto bar Simpl Things and author of the upcoming book "For the Love of Cocktails," says the best summer drinks are all about flavours that are spritzy, citrusy and seasonal.

"Anything that reflects lovely local and seasonal fruits definitely should be on a summer cocktail menu," she says. "Melon is really making a comeback … and in July and August there's going to be a lot of plums, cherries, peaches, apricots and other stone fruits."

Low and no ABV cocktails have been piquing the interest of professional and home mixologists alike over the past several years, and Chick sees that trend continuing to gain momentum this summer.

Piggybacking off the recent resurgence in popularity of the espresso martini, Chick predicts elevated riffs on nostalgic drinks will also be popping up on bar menus across the city this summer.

"People are reinventing these really funky, fun classics but with fresh ingredients," she says. "It's about freshness, using produce that's around us and approaching cocktails in a way that reflects the season."

Here Chick shares recipes for six of her favourite summer cocktails.

White miso paste adds a subtle umami kick to this playful twist on a classic Bee's Knees cocktail. Aviation gin lends lavender and lemon notes that match up nicely with the drink's citrus and honey elements. Chick recommends choosing an interesting local honey for this one.

Instructions

In a cocktail shaker, combine white miso paste, lemon juice and honey syrup. Use a bar spoon to whisk until well-integrated, forming a paste. Add gin and enough ice to cover the liquid in the shaker, plus a bit more. Cover and shake vigorously for 10-15 seconds. Strain through a Hawthorne strainer into a 5 oz coupe glass. No garnish needed.

Honey Syrup: In a small pot, add 250 ml honey and 125 ml warm water. Stir on low heat until combined. Let cool, then bottle and refrigerate.

Grapefruit gives this cheerful pink cocktail plenty of thirst-quenching citrus flavour, which plays well with the herbal qualities of the gin and aquavit (a traditional Scandinavian spirit). "It's really fresh and crushable," says Chick.

Instructions

In a cocktail shaker, combine aquavit, gin, sumac honey syrup and acidified grapefruit juice. Add enough ice to cover the liquid in the shaker, plus a bit more. Cover and shake vigorously for 10-15 seconds. Strain through a Hawthorne strainer into a 10 oz Collins glass filled with ice. Top with a splash of tonic. Garnish with 4-5 dashes of Peychaud's Bitters floated on top and a slice of grapefruit.

Sumac Honey Syrup: In a small pot, add 150 ml warm water and ½ tsp powdered sumac and bring to a boil. Let water reduce slightly. Add 250 ml honey, then reduce heat to low and stir until combined. Strain out solids. Let cool, then bottle and refrigerate.

Acidified Grapefruit Juice: Add 3 g malic acid to100 ml grapefruit juice, then stir until dissolved.

This fruit-forward riff on a Bourbon Bramble cocktail adds triple berry syrup to take its juicy flavour to the next level. While the bourbon packs a palate punch, it's softened by the addition of sherry. At Simpl Things, Chick serves this tipple in a julep cup with crushed ice, so it's perfect for patio sipping.

Instructions

In a cocktail shaker, combine all ingredients. Add enough ice to cover the liquid in the shaker, plus a bit more. Cover and shake vigorously for 10-15 seconds. Strain through a Hawthorne strainer into a julep cup. Fill the cup with crushed ice. Garnish with straws and mint sprigs. *Optional: Char a section of a cedar plank, then place julep cup upside down over the flame until subsided. Add drink to smoke-filled cup.

Triple Berry Syrup: In a small pot, add 200 ml warm water and ¼ cup fresh berries and bring to a boil. Let water reduce slightly. Add 250 ml honey, then reduce heat to medium-low and continue cooking until berries soften. Let cool completely. Strain out solids and push through strainer to get all the juices out. Let cool, then bottle and refrigerate.

A margarita is a quintessential warm weather cocktail, and Chick adds new dimensions to this summer stalwart by swapping tequila for a smoky, peppery mescal. "The Fernet-Branca brings a cool, minty bitterness to it," she adds.

Instructions

In a cocktail shaker, combine all ingredients. Add enough ice to cover the liquid in the shaker, plus a bit more. Cover and shake vigorously for 10-15 seconds. Strain through a Hawthorne strainer into the pre-rimmed glass. Fill with ice and garnish with a half lime wheel. Optional: Cut a lime in half, then rub the flesh on the side of a 12 oz rocks glass. On a plate, pour 1 tsp Spiced Pineapple Salt (available for purchase at loveofcocktails.com) and dip the glass into the rimmer to rim the glass.

Cucumber Lime Cordial: Cut 1-2 large cucumbers into large chunks, then put through an extractor or cold press juicer to make 1 1/4 cups juice. In a high speed blender, add cucumber juice, ⅓ cup lime juice and 1 ¾ cups white sugar. Blend on medium-low until all ingredients are integrated and no sugar granules remain. Bottle and refrigerate.

Made with nigori sake, this punchy cocktail taps into the low ABV trend. "Ginger is another ingredient that I point to when it comes to summer cocktails — it gives a really great sweet-spice at the end," says Chick. "It's called ‘Life's Simpl’ because it doesn't look like much but it's a really fun flavour bomb."

Instructions

In a cocktail shaker, combine all ingredients. Add enough ice to cover the liquid in the shaker, plus a bit more. Cover and shake vigorously for 10-15 seconds. Strain through a Hawthorne strainer into a 7 oz coupe glass. Optional: Garnish with a small lemon twist.

Genmaicha Tea Syrup: In a small pot, toast 2 heaping tsp genmaicha tea on low until fragrant. Add 150 ml warm water and bring to a boil. Let water reduce slightly. Add 350 g sugar, then reduce heat to medium-low and continue cooking to combine. Let cool completely. Strain out solids and push through strainer to get all the juices out. Let cool, then bottle and refrigerate.

For those seeking a satisfying summer sipper minus the booze, this fresh and light non-alcoholic cocktail fits the bill. Lemon and aloe juices, along with camomile and lemon syrup line up nicely with the citrusy base of Seedlip Grove 42, an alcohol-free spirit.

Instructions

In a cocktail shaker, combine all ingredients. Add enough ice to cover the liquid in the shaker, plus a bit more. Cover and shake vigorously for 10-15 seconds. Strain through a Hawthorne strainer into a 10 oz Collins glass filled with ice. Optional: Garnish with a lemon peel.

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