Thankfully the days of wine coolers and gin & juice are behind you (or should be). Turn one of these crisp cocktails into your signature summer drink.
By Deena Campbell
Photography by Teru Onishi
Styled by Momoko Takeda

BASIL WATERMELON COOLER
In a cocktail shaker, muddle 3 basil leaves with 1 slice of peeled ginger, 1 watermelon chunk, and ½ part simple syrup. Add ice, 2 parts Grey Goose vodka, and ½ part fresh lime juice. Shake well and strain into a rocks glass filled with ice. Top with ginger ale, and garnish with a few watermelon chunks and basil leaves. greygoose.com

<<< SUNSET ON BROADWAY
Muddle 3 or 4 pineapple chunks and an orange slice in a shaker. Add ice, 1½ ounces of Absolut Ruby Red vodka, ½ ounce of Grand Marnier, 2 ounces of orange juice, and ¼ ounce of sweet and sour mix. Shake. Pour over crushed ice. Drizzle 1/8 ounce of grenadine. Let settle. Chez Lucienne. New York City. chezlucienne.com

BUON GIORNO
Muddle 2 or 3 cantaloupe chunks with ¼ ounce of honey and a pinch of sea salt in a cocktail shaker. Add ice, 1½ ounces of vodka, ½ ounce of Campari, and ½ ounce of amaretto (optional), and shake vigorously. Strain into a collins glass with crushed ice. Top with 1 ounce of prosecco and a few cantaloupe melon balls on a toothpick. Four Seasons Hotel. San Francisco. fourseasons.com

CÎROC COCONUT SUNDOWNER
In a cocktail shaker filled with ice, mix 1 ounce of Cîroc Coconut, ½ ounce of Navan liqueur, ¾ ounce of fresh lemon juice, ½ ounce of simple syrup, and 3 dashes of Angostura Bitters. Strain into a martini glass and top with ginger ale. Garnish with an orange slice. Shore Club. Miami. shoreclub.com