How to Make the Best Summer Cocktails

Cuba Libre
2 ounces white rum
7 lime wedges
Cola
Ice cubes

Half fill a highball glass with ice. Add rum and squeeze in six lime wedges, adding the squeezed wedges to the glass. Top up with cola; garnish with the last lime wedge.

Piña Colada
1 1/2 ounces white rum
1/2 ounce coconut cream
1/2 ounce Malibu
3 1/2 ounces pineapple juice
1/2 ounce sugar syrup
1 cup crushed ice
Pineapple leaves

Place all ingredients but the pineapple leaves in a blender and blend until the consistency of shaved ice. Pour into a large, chilled cocktail glass; garnish with leaves.

Midori Fizz
1 ounce Midori
Top with club soda

Serve in a rocks glass over ice.

Shampoo
1/2 ounce gin
1/2 ounce lemon juice
Dash of Pernod
Dash of blue curaçao
Chilled champagne or sparkling wine
Lemon twist

Pour gin, then lemon juice, Pernod, and blue curaçao into a chilled champagne flute. Slowly top up with champagne or sparkling wine; garnish with a twist of lemon.