No summer reading list is complete without a good cocktail in hand.

By Caroline McKenzie
May 11, 2017
Photo: Jennifer Causey; prop styling: Claire Spollen; food styling: Chelsea Zimmer

1. Tiki Cocktails: 200 Super Summery Drinks

By David Adams; Smith Street Books (April 2017)
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Pick a cocktail! Any cocktail! From the Navy Grog to the Beachcomber, every recipe is summer vacation in a glass.

The Cocktail: Rum Runner

Serves 1

1 oz dark rum
1 oz white rum
1 oz blackberry liqueur
1 oz banana liqueur
1 oz freshly squeezed orange juice
1 oz pineapple juice, fresh if possible 2 tsp Gernadine
3 tsp 151 proof white rum (optional)

1. Place the dark and white rums, the liqueurs and fruit juices in a high-speed blender with 1 cup of ice. Blend until smooth.

2. Pour into a hurrican glass and add the grenadine. If using,  oat the 151 proof rum on top by pouring it over the back of a spoon.

3. Garnish wtih orange slice and cocktail umbrella.

2. The Bloody Mary Book

By Ellen Brown; Running Press (May 2017)
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Brunch's best friend gets genius updates with savory twists, like the Gazpacho Mary, plus creative garnishes.

The Cocktail: Blushing Pink

Makes 6 drinks

3 cups diced seedless watermelon
1 cup strained tomatoes (passata di pomodoro) 1 C. diced peeled cucumber
1 to 2 chipotle chilies in adobo sauce
2 to 3 Tbs adobo sauce, or more to taste
1/3 cup freshly squeezed lime juice
2 Tbs. agave nectar
1 Tbs. orange bitters
chopped fresh cilantro
Smoked salt
3 Tbs Tajin for rimming the glasses (optional) 9-12 ounces tequila, pisco or cachaca

Suggested Garnishes:
Lime wedges
Skewers of watermelon cubes Skewers of Ceviche
Sprigs of fresh cilantro

1. Place the watermelon, strained tomatoes, cucumber, chiles, and adobo sauce in a food processor or blender, and purée until smooth. Strain the liquid through a sieve, pressing with the back of the spoon to extract as much liquid as possible.

2. Combine the strained liquid with the lime juice, agave nectar, orange bitters, and chopped cilantro in a pitcher, and stir well. Season with smoked salt to taste, and chill well.

3. Rim 6 (14oz) glasses with Tajin, if desired. Pour about 6 oz of the mix into a pint glass, add 1 to 2 oz liquor, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings, or pour the liquor and mix into a pitcher filled with ice and stir well with a long handled spoon.

4. Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes and garnish each drink with a lime wedge, a skewer of watermelon cubes, a skewer of ceviche, and sprigs of cilantro. Serve Immediately.

3. Beach Cocktails

By Coastal Living; Oxmoor House (May 2017)
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Pardon our pride, but our cup runneth over with this cheery little book. With refreshing recipes and clever bar-tending tricks, it's sure to leave you in high spirits.

The Recipe: Pink Bikini

Serves 10

1 (1.75 Liter) bottle rasperry lemonade
1 3/4 cup coconut rum
1 cup Amaretto
Garnishes: fresh raspberries, orchid blossoms

Combine ingredients in a large pitcher, stir well and serve over ice in racks glasses. Garnish if desired.

How to Make the Pink Bikini Cocktail:

4. Drink Pink: A Celebration of Rosé

By Victoria James; Harper Design (May 2017)
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Especially with Lyle Railsback's pretty illustrations, sommelier Victoria James's charming book is as enticing as the drink that inspired it.

The Cocktail: Rosé Punch

Lemonade Punch Cubes:
1 cup lemon juice, freshly squeezed
1/4  cup simple syrup
1/2 cup water
fresh clover flowers (or any pretty edible flowers)

The day before, mix together the juice, simple syrup, and water. Pour mix into ice trays and place 2-3 clover flowers in each compartment. Freeze overnight.

2 bottles chilled Bugey Cerdon Rosé 1 cup Brandy
1 cup grapefruit juice
1/8 cup simple syrup
2 grapefruits cut into thin rounds 1/2 cup strawberries sliced
3/4 cup raspberries
2 lemons cut into thin rounds
2 cups cold sparkling water

In a large bowl, combine wine, brandy, grapefruit juice, and simple syrup. Add the grapefruit, strawberries, raspberries, and lemon, and refrigerate until chilled, about one hour. Remove from refrigerator and add the sparkling water. Serve in cups over punch cubes.