Cocktail

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.

Laird & Company’s flagship apple brandy doesn’t exactly scream “session,” but the trusty old bartender’s staple can pull off a few unexpected tricks if you pour it sparingly and pair it with the proper bedfellows.

The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.

The Italian bittersweet vermouth called Punt e Mes is the secret to this bold but low-alcohol concoction.

There are only a few ingredients in this party-friendly pomegranate-rum punch.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

This riff on a classic tiki cocktail uses a rich simple syrup to add sweetness without watering things down.