With warm weather on the way, here are 10 seasonal cocktails to replace the usual margarita or mojito.
Mo-gin-to, with gin, pureed ginger, mint, honey, lime, and soda water, from Fig Catering in Chicago.
The Harvey, with vodka, Galliano, tangerine syrup, and soda water, garnished with a fennel stalk and orange peel, from Fig Catering.
Cape Cod caviar, with cranberry juice (formed into beads with alginate), sparkling vodka, and lime juice, from Canard Inc. in New York.
Spicy sangria, with white wine, tequila, sugar, jalapeños, plums, apples, peaches, and cilantro, from Canard Inc.
Man-eating mango, with mango, guava, and passion fruit puree, jalapeño, and a drop of scotch bonnet sauce, from Main Event Caterers in Arlington, Virginia.
Chili-n-lime vodkarita, with frozen chili-infused vodka in a cayenne- and salt-rimmed glass with lime wedges, from Main Event Caterers.
Plum breeze, with vodka, white tea, white cranberry juice, and plum slices, from Ginger Island Cuisine in Toronto.
Blue bayou, with Alizé Bleu, lemonade, and blueberries, from Ginger Island Cuisine.
The Ultimat popsicle, with Ultimat vodka, orange liqueur, and a popsicle garnish, from Wolfgang Puck Catering in Los Angeles.
Summer fruit orchard, with vodka, orange liqueur, watermelon juice, mango juice, grenadine, and a watermelon slice, from Wolfgang Puck Catering.
