Whether it’s tequila and grapefruit or cucumber and crushed mint, the perfect warm weather cocktail can bottle the feeling of summer and pour it straight into a glass. What’s required? A little brightness, a little bite, and just enough flair to make someone linger at the bar a moment longer. If you’re a restaurant owner, bar manager, or just someone who believes in the transformative power of citrus and ice, consider this your sign to refresh that cocktail menu for spring and summer.

Start with spirits that sparkle in the heat.
Gin brings that herbal, botanical energy that pairs so well with garden parties and gossip. Tequila is like your friend who’s always up for a rooftop happy hour, bright, bold, with just the right amount of heat. Vodka plays nice with everything, and rum practically comes with its own hammock. Aperitifs like Lillet and Aperol? Think of them as the effortless accessories your summer wardrobe, or menu, needs. But here’s a twist: mocktails are having a moment. We’ve entered the era where skipping booze doesn’t mean skipping style. Today’s mocktails aren’t sad little juice blends, they’re sophisticated, bold, and just as photo-worthy as their high-proof siblings. If your menu skips the zero-proof section, you might be missing more than a few sales.

Start with the mood.
Every drink tells a story. A slow afternoon on a shaded patio? A rooftop toast with friends? A spicy little secret served with crushed ice and side glances? Set the tone first. Then mix to match.

Then come the elements.
Here’s the formula for a warm-weather winner:

• Base spirit: Light and refreshing is key. Think vodka, gin, tequila, white rum, or even a splash of prosecco if you’re feeling bubbly. Use zero-proof high-quality spirits for mocktails. 
• Acid: Citrus is your best friend—lemon, lime, grapefruit. It wakes everything up.
• Sweetness: Balance is essential. A touch of simple syrup, agave, honey, or muddled summer fruit (like blackberries, pasisonfruit or nectarine!) brings roundness.
• Herbs or aromatics: This is where you turn heads. Basil, mint, rosemary, cucumber, or edible flowers create intrigue. Mix and match. Choose the unexpected when possible – why not experiment with Szechuan peppercorns or chamomile? 
• Texture: Crushed ice softens. Big cubes chill with class. Sparkling water or egg white adds mouthfeel. 
• Garnish: Never an afterthought. A drink should dress for the occasion. Go bold or go home.

Recipe development is part technique, part intuition. Start by riffing on a classic—your basic margarita, mojito, or gimlet—and ask: how could this be brighter, cooler, more you? Then test. Taste. Repeat. If your bartenders aren’t having fun creating the menu, the guests won’t have fun drinking from it.

So Happy World Cocktail Day! Because a drink isn’t just a drink. It’s an experience, a story, a reason to stay for dessert.

Need ideas? We’ve got you.

Cocktails

1. Garden Gimlet – Gin, basil syrup, lime, and elderflower. Tastes like someone turned a herb garden into a party.
   
2. Smoky Paloma – Mezcal, grapefruit, agave, lime, and soda. A little smoky, a little sweet, a lot of sass.
   
3. Cucumber Melon Spritz – Vodka, cucumber, Midori, lemon, and prosecco. For the sweet people out there. 

Mocktails

1. Citrus Sage Fizz – Zero proof gin, Orange, lemon, sage syrup, and bubbles. Like sunshine in a glass.
   
2. Berry Bramble No. 0 – Zero proof whiskey, Blackberries, mint, lemon, and a splash of ginger beer. Fruit-forward with just enough bite.
   
3. Watermelon Cooler – Zero proof vodka, Watermelon, lime, agave, and basil, over crushed ice. The official drink of “let’s stay a little longer.”