Our summer situation is hotter than ever, so stay wet, stay cool, and stay buzzed with these tasty concoctions. A really good summer cocktail should always be refreshing, always be quenching, and always keep you coming back for more!

SUMMER WATERMELON SITUATION - From the Food Network

8 cups diced watermelon (about 1/2 of a small watermelon), plus slices for garnish
8 ounces lemon vodka, chilled
7 ounces simple syrup (recipe follows)
1 (17.5-ounce) can of coconut juice
1 lemon

Chill watermelon in the freezer for 30 minutes. Put all the ingredients in a blender and puree until smooth. Finish with a squeeze of fresh lemon. Serve very cold in a chilled glass, and garnish with watermelon or lemon slices.

Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves (Alternatively, heat in the microwave). Store in a sealed container in the refrigerator for up to 1 month.
Yield: about 1 1/2 cups

CUCUMBER MOJITO - Featured in Forbes Magazine
1 1/2 ounces 10 Cane Rum
4 slices peeled seedless cucumber
6 to 8 mint leaves
1/2 lime, cut into wedges
1 packet Equal
chilled ginger ale
In a tall glass, muddle together the cucumber, limes, mint and Equal. Add to cocktail shaker filled with ice. Add rum and shake. Fill glass with crushed ice, return mixture to glass and top with ginger ale. Garnish with a slice of cucumber. Replacing some of the mint with cucumber adds a whole extra dimension to this cool Cuban favorite.

ZENZERO - Featured in Forbes Magazine
1/4 ounce fresh ginger
3/4 ounce fresh lemon juice
3/4 ounce honey syrup
2 ounces El Tesoro Platinum Tequila
well-chilled martini glass
Muddle together the ginger and lemon juice. Pour into a shaker filled with ice. Add tequila and honey syrup. Shake well and pour into the martini glass.

FRENCH 75 -Featured in InStyle Magazine
Serves 12

2¼ cups chilled gin
2 cups fresh lemon juice
1½ cups Cointreau
3 bottles (750 ml) chilled champagne
Lemon peel for garnish

In a pitcher half-filled with ice, combine gin, lemon juice and orange-flavored liqueur. Divide mixture among 12 flutes. Top with champagne and garnish with lemon peel.

THE APPLE BOMB - Rye in San Francisco, Featured in Food & Wine Magazine
INGREDIENTS
2 ounces applejack brandy
2 ounces chilled apple juice
1 1/2 ounces chilled ginger beer
3 pieces of candied ginger or 1 apple slice, skewered on a pick

DIRECTIONS
1. Fill a cocktail shaker with ice. Add the applejack and apple juice and shake well. Stir in the ginger beer and strain into an ice-filled rocks glass. Garnish with candied ginger.