With a cool drink in hand, there’s no better way to combat the summer heat. Create something special for yourself or your loved ones by embracing your inner mixologist. Your at-home happy hour is greatly enhanced by the alcoholic alternatives and tropical drinks. We’re changing things up on World Cocktail Day with these five refreshing drinks that will boost your summertime mood and satisfy your thirst. Prepare to salute to the ideal summertime beverage, with delicious twists and revitalizing mixtures!

1. Nishant K. Gaurav’s Lemon Ninja: Guppy Mixologist Ingredients:

Two grapefruit slices

One orange slice

Two basil leaves

15 milliliters of lemon juice

15 milliliters of simple syrup

20 milliliters of orange juice

60 milliliters of gin

Approach:

Use a high-end, transparent glass.
Put everything in a shaker.
Use ice cubes and shake vigorously.
Pour after straining into the glass.
Add a grapefruit slice and a basil leaf as garnish.
2. Nitin Gupta, the head bartender at BeeYoung Brewgarden, created the Bittersweet Spritz.
Components (per portion):

30 milliliters of gin

30 milliliters of aperol

Elderflower syrup (15 ml)

Fresh lemon juice (15 ml)

60 milliliters of soda water (top)

Ice

Approach:

Pour wine into a glass.
Pour in the elderflower syrup, gin, aperol, and lemon juice.
Gently stir to mix.
Pour soda water on top.
Stir gently to incorporate the soda.
Add a variety of frozen berries and an orange wheel as garnish.
3. Nitin Gupta, the head bartender at BeeYoung Brewgarden, wrote Pulp Fiction.
Components (per portion):

40 milliliters of vodka

Fresh apple juice (60 ml)

20 milliliters of cold-pressed beetroot juice

Fresh lemon juice (15 ml)

Ten milliliters of vanilla syrup

Ice

Approach:

Fill a shaker with vodka, apple juice, beetroot juice, lemon juice, and vanilla syrup.
For ten to fifteen seconds, shake vigorously after adding the ice.
Pour through a fine strainer into a chilled coupe or rocks glass with new ice (for rocks, this is optional).
Add a tiny slice of apple or an orange twist as a garnish.
4. “Trufflesome” by BeeYoung Brewgarden’s head bartender, Nitin Gupta
Components (per portion):

40 ml of gin

15 milliliters of Yuzu purée

20 milliliters of lemon juice

Ten milliliters of sugar syrup

15 milliliters of aquafaba, or one egg white

Use two to three drops of truffle oil sparingly.

Ice

Approach:

Put everything in a shaker without ice, including the aquafaba and truffle oil.
Give the aquafaba a good dry shake for 15 to 20 seconds to emulsify it.
Wet shake for 10 to 15 seconds after adding ice.
Strain finely into a coupe glass that has been cooled.
Add a drop of truffle oil floating on the foam or a thin slice of lemon zest as a garnish.
5. “Salty Bae” by Harish Chhimwal, Monkey Bar’s lead mixologist
Components:

60 ml of Skinos Mastiha

15 ml of fresh lemon juice

15 ml of dry white wine

Five milliliters of olive brine

Drops of saline solution

60 ml of soda water

Approach:

Build straight over ice in a cold highball glass.
Gently stir to combine.
Add some cucumber slices and green olives as garnish.