14 new summer cocktails

Made with mezcal, spiced strawberry syrup and lime, the cocktail is served over crushed ice with a sprig of mint and a frosty glass.

Take a trip to Drumbar's killer rooftop and order the Unexpected Vacation—with toasted coconut–infused Bols Genever, orange curacao, peanut orgeat and lemon, it's a nutty, tropical concoction.

Lush's ice-cold yuzu martini starts with vodka, vermouth and yuzu juice, then adds a scoop of yuzu ice cream and a garnish of shaved wild tonka beans.

Mott St. is making four shaved-ice cocktails this summer: Rhum JM, passionfruit, Yakult and boba; Jamaica, Letherbee Gin, basil seeds and curacao; guava, hibiscus, cachaca and lemon; and Brachetto, Fernet and mint.

Death's Door gin, Cardamaro, fresh fennel and honey are turned into a vibrant cocktail served with a mountain of crushed ice.

The burger joint makes soda cocktails like this colorful collins with Ranchero silver tequila, lime and Sioux City Prickly Pear soda.

Sable's menu of giant Spanish-style gin and tonics is back this summer, with four new concoctions. Our pick is the grapefruit and mint, made with Citadelle gin and Fever Tree Mediterranean tonic, a citrusy, herbal, cooling cocktail.

There's always a swizzle on the menu at Scofflaw, and the latest version, made with Four Roses bourbon, Coruba rum, passionfruit, orange, lime, grenadine and Angostura, is exactly what we want to drink on a sweltering day.

La Sirena's icy daiquiri is available in a classic version, and with the addition of seasonal preserves.

Head up to Tanta's rooftop and order La Rusa, made with pisco, St. Germain, orange and lemon, served with a cube of Campari ice, which changes the flavor of the drink as it melts. It's garnished with fresh thyme.