“If you were to ask me if I’d ever had the bad luck to miss my daily cocktail, I’d have to say that I doubt it. Where certain things are concerned, I plan ahead.”

— Luis Buñuel

SPLASH! SIGH! BUZZZZ! Summer has finally bloomed and the soft, warm air is begging us to slow down, smell the honeysuckle and perhaps sip something that connects us with the light hearted side of life. But what? The cocktails that seemed just right when we were shivering by the fire are less than appealing now. Summer drinks must serve a different purpose entirely—they need to be refreshing, bright, and light as sea foam.

I had all of those yearnings in mind as this book took shape. My vision for Backyard Bartender is that of a fresh little collection of concoctions to inspire you to pour summer easy into your glass. These cocktails have all been vigorously tested and enjoyed (it’s a dirty job, but someone had to do it). I think you’ll love them, too. But please regard them as inspiration for your inner mixologist—and not gospel.

This is the time when we are most re-connected with our gardens and nature. So it’s fitting that many of these refreshers have ingredients from the garden and the orchard. Start with spirits you enjoy (infusing some of your own can be lots of fun—learn how in the book) and experiment with the fresh flavors summer brings—from lavender blossoms to peaches and raspberries. They can all find a place in your shaker. My favorite drinks feature cooling cucumber, tropical fruits, everything from the herb garden, and sugars and spirits with an array of subtle infused flavors. Even if we can’t get to the tropics right now (perhaps, especially), we’d definitely like to have a little in our glass.

And if you’re one of those people who claim to categorically dislike gin, you may want to sample some of the delicate, soft new products available (details in the book). It has definitely become a favorite in my summer bar because of the beautiful way it binds itself to fresh herbs and fruits.

There are a couple of things to know about summer cocktails (any cocktails, really).

• They should be crisply cold. Whenever possible chill the glass, chill the alcohol and shake or stir the liquids vigorously on ice before serving. Cold is critical to making alcohol its best!
• Having watched Tom Cruise in Cocktail, you may think that measuring the ingredients for a cocktail is for wimps. Not so! The very best mixologists know you must carefully measure each component to create great cocktails. To enjoy that 3 1/2 or 4 ounces of nirvana, small quantities of each ingredient must be perfectly balanced. Exceptions might be simple combos like rum and coke or gin and tonic, but even here it’s best to measure so as not to dump in too much alcohol under the mask of those strong mixers.
• Cocktails should be easy on the eyes. Often drinks have become popular or famous as much for their appearance as their flavor. So, serve your cocktail in a dewy, pristine glass with a garnish that tells the story of what’s in the recipe. Express your creativity by adding a flavored rim to the glass or a garnish that adds another dimension to the flavors in the drink. And, for the giddy time that is summer, I don’t know that a tiny plastic elephant or turquoise wiggly worms are out of line as playful adornments.
• A cocktail should be compact. They were originally designed to be sipped not gulped. Bah! to super-sized cocktails that get you blotto before dinner.
• The Classic Measure: A cocktail should contain no more than 2 1/2 ounces of alcohol and no more than 5 (maybe 6) ingredients. The drink shouldn’t have more than about 9 ounces of liquid altogether.

So, tip the umbrella to keep the sun out of your eyes, put your feet up, and browse through these pages for scores of ideas about what to stir up this season.

I’d like to send you off with my favorite toast. It’s from Mexico, a land of eternal summer:

Salud, amor y pesetas—y tiempo para gustarlos.
(Health, love and money—and time to enjoy them.)

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