Pisco Punch #3

Serves 1.

Note: Almost any spirit could plug into this punch equation, but pisco — the gooey South American pomace brandy — lends an earthy, slightly funky backbone that’s more moderate than a rhum agricole (though feel free to get funkier). When shaken, the pineapple juice gives it a delicate frothy head. From “Diffordsguide,” by Simon Difford.

• 2½ oz. (5 tbsp.) pisco

• 1 oz. (2 tbsp.) pineapple juice

• ½ oz. (1 tbsp.) lemon juice

• ½ oz. (1 tbsp.) simple syrup

• Club soda

Directions

With ice, shake together the pisco, pineapple juice, lemon juice and simple syrup. Strain into a Collins glass filled with fresh ice and top with soda.

Harvard Cooler

Serves 1.

Note: OK, we know fall is just around the bend and this brisk sipper is a perfect transitional drink. The Harvard Cooler leverages New Jersey’s native spirit applejack (should be the Princeton Cooler, no?) or French apple brandy Calvados for a perfect cabin cocktail that plays well after a dip in the lake or while rocking shorts and a flannel by a bonfire. Adapted from “Diffordsguide,” by Simon Difford.

2 oz. (1/4 c.) applejack or Calvados

• ¾ oz. (1 1/2 tbsp.) lime juice

• ½ oz. (1 tbsp.) simple syrup

• Club soda

Directions

With ice, shake together the applejack, lime juice and simple syrup. Strain into a Collins glass with fresh ice and top with soda.

Gin Daisy

Serves 1.

Note: This classic cocktail has been served myriad ways over the years: in a cocktail glass with or without Grand Marnier or in a goblet with crushed ice and a yellow Chartreuse float. But during patio season, turn the venerable Gin Daisy into an extended tipple in a Collins glass with a healthy soda top. The lingering pomegranate syrup (if it’s fluorescent, run) melds with a floral London dry gin in this tart tall drink best enjoyed under the sun. Adapted from “The Fine Art of Mixing Drinks,” by David Embury.

• 2 oz. (1/4 c.) gin

• ¾ oz. (1 1/2 tbsp.) lemon juice

• ½ oz. (1 tbsp.) grenadine

• Top with soda

Directions

With ice, shake together the gin, lemon juice and grenadine. Strain into a Collins glass with fresh ice and top with soda.

Spicy Paloma

Serves 1.

Note: If you’ve graduated from Margaritaville and need another way to get your agave fix, mix it up with this summertime staple. If you can handle the heat, try infusing blanco tequila (100 percent agave, of course) with habanero for a fire-breathing twist. The tartness from the grapefruit and lime juices helps tame the fiery pepper’s kick, which nicely complements the vegetal spirit. For an easy shortcut, replace the grapefruit juice, simple syrup and soda water with our locally produced Joia’s Grapefruit, Chamomile & Cardamom soda.

2 oz. (1/4 c.) habanero-infused blanco tequila (if not infusing use a reposado)

• 2 oz. (1/4 c.) grapefruit juice

• ½ oz. (1 tbsp.) lime juice

• ½ oz. (1 tbsp.) simple syrup

• Pinch of salt

• Club soda

Directions

With ice, shake together the tequila, grapefruit juice, lime juice, simple syrup and salt. Strain into a Collins glass with fresh ice and top with soda.

To infuse tequila: Using gloves if possible, cut a habanero pepper in half and place in a Mason jar with tequila. Let rest an hour or two, shaking occasionally. If too hot, cut with non-infused tequila.