4 new summer cocktails to sip now

Piña Colonia

This festive sipper — a revamp of the classic Mary Pickford, swapping out rum for an aromatic pisco — is ideal by the pool or as a pre-dinner cocktail. It’s on the menu at Colonia Verde in Fort Greene.

• 1 ½ ozs. Capurro pisco
• ½ oz. Luxardo maraschino liqueur
• ½ oz. simple syrup
• 1 oz. pineapple juice
• ½ oz. lime juice
• 3 dashes Angostura bitters
• 6 mint leaves

Add all ingredients to shaker tin with six ice cubes. Shake hard for five to six seconds. Strain into ice-filled glass. Garnish with pineapple leaves and orchids.

Garden Spritz

This fragrant take on the sessionable spritz gets a hit of juicy summer fruit straight from the garden — and a flower-garland rim — for mouthwatering results.

• 1 oz. Aperol
• 1 oz. Edinburgh Gin rhubarb and ginger liqueur
• 1½ ozs. Alexander Jules manzanilla sherry
• ½ oz. Shrub & Co strawberry shrub
• 3 drops rose water
• 1½ ozs. Timmermans strawberry lambic

Pour all ingredients into glass, add ice and stir.

“Agua” de Jamaica

Inspired by the sorbet-based Sgroppino, this cocktail also takes cues from another vacation stalwart — the fruity, frozen daiquiri — with a scoop of sorbet for extra frost.

• 1 medium scoop hibiscus sorbet
• 1½ ozs. Denizen white rum
• 1 oz. velvet falernum
• ¼ oz. simple syrup
• ¾ oz. lime juice
• 6 drops Bittermens ’Elemakule Tiki Bitters
• ½ oz. aquafaba or egg white

Add all ingredients to shaker tin with six ice cubes. Shake hard for 10 seconds. Strain immediately into a chilled glass. Garnish with lime wheel and mint sprig. 

Una Paloma Blanca

A mashup of two grapefruit-based cocktails — the salty dog and the paloma — this long, tall drink of sunshine gets a hit of salty grapefruit foam as its crowning glory. (So you’ll feel like you’re sipping beside the sea wherever you toast.)

• 1½ ozs. tequila blanco
• ¾ oz. kaffir lime leaf-infused Cap Corse quinquina blanc
• ½ oz. elderflower liqueur
• 1½ ozs. white-grapefruit juice
• ¼ oz. lime juice
• 6 drops Bittermens hopped grapefruit bitters

Add all ingredients to shaker tin with six ice cubes. Shake hard for five to six seconds.
Strain into an ice-filled highball. Top with Grapefruit Salt Air (recipe below).

Grapefruit salt air

• 1 cup white grapefruit juice
• 1 ½ ozs. elderflower liqueur
• ½ cup IPA beer
• 1 oz. saline solution (10:1 water: Maldon smoked sea salt)
• 1 heaped tsp. sucrose esters

Add all ingredients to a tall pitcher. Stir to combine. Using a milk frother, whip to a smooth foam. Allow this airy meringue to firm before spooning onto the Una Paloma Blanca.