Warm weather/holiday cocktail suggestions

'Tis the summer, a time when the sun shines -- in between torrential downpours, birds making their seasonal visits flit among the trees, backyard chefs break out the grills, and PR people send out cocktail recipes featuring their clients' products.

Here is just a tiny sampling of suggestions I've received in the past few days, some aimed at the Fourth of July gatherings sure to be held, some just taking advantage of the quest for zippy, breezy warm-weather drinks. It should be obvious who sent what.

CAMARENA SPARKLER

¾ ounce Familia Camarena  Silver Tequila

2½ ounces Champagne or other sparkling wine

Fresh strawberry chunks

½ ounce agave nectar

Serve in a champagne flute. Pour in the agave nectar first, followed by the tequila. Top off with sparkling wine and garnish with fresh strawberries.

THE FIRECRACKER

1 part Hornitos Plata Tequila
¾ part blueberry syrup
½ part DeKuyper Pucker Raspberry Schnapps Imitation Liqueur
¼ part Campari
Dash of lime juice

Layer ingredients, as listed above, in shot glass. Drink and enjoy.

HELLFIRE

1 part Sailor Jerry Spiced Rum
2 dashes Tabasco sauce
¼ of a fresh lime
1 part ginger beer
Pilsner beer or favorite lager

Squeeze quarter lime into beer glass. Fill with ice, then add Tabasco, rum and ginger beer. Top with beer.

LIBERTY SUMMER PUNCH

10 ounces Belvedere Vodka

15 ounces cranberry juice

2½ ounces lemon juice

3½ ounces Aperol

5 ounces orange juice

Dash of bitters

Dash of simple syrup

Combine all ingredients in a jug and stir.
Garnish with slices of orange and lemon.

PINEAPPLE MARY

1½ ounces Belvedere Bloody Mary

3 ounces fres pineapple juice

¾ ounce fresh lime juice

2 bar spoon simple syrup

2 dashes orange bitters

1/8 bar spoon smoked paprika (hot)

Combine all ingredients in a shaker. Shake briskly, pour over fresh ice and garnish with a pineapple chunk.

CHANDON SPARKLING WINE GRANITE

1 750ml bottle of Chandon Brut Classic
1¾ cups simple syrup
1 cup sparkling water
2 tablespoons fresh lemon juice

In a large bowl of plastic container, combine the sparkling wine, simple syrup, sparkling water and lemon juice. Stir thoroughly. Cover and place in freezer until solid, approximately 5 or 6 hours. To serve, simply use a spoon or fork to scrape the ice into a martini glass or any other small stemware or amuse bouche spoon.

THE BETSY ROSS

2 parts UV Cherry
1 part ginger ale

Serve on the rocks in a highball glass.

THE PATRIOT

3 parts UV Coconut

Serve on the rocks in a highball glass.

THE BOTTLE ROCKET

1 part UV Blue
2 parts lemon-lime soda

Serve on the rocks in a highball glass.

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