Summer sippers: Updated cocktails and offbeat coolers

Now that it's officially summer — and hot — it's time to think about refreshing coolers and cocktails.

"In the world of cocktails, we've been going through a rebirth over the past several years," says mixologist Natalie Bovis-Nelsen, whose Web site www.theliquidmuse.com has recipes and cocktail advice.

"People are thinking about cocktails more like chefs do with food. We are looking at freshly squeezed juices versus pre-bottled mixes, and at organic ingredients."

It's also important for hosts to offer nonalcoholic options, says Bovis-Nelsen. Her book "Preggatinis: Mixology for the Mom-to-Be" (GPP Life) has recipes and ideas for drinks both with and without alcohol.

"It's nice to offer (guests) something in a beautiful glass, that's colorful and festive, tastes great and ultimately makes them feel included in the fun," Bovis-Nelsen says.

This year, Bovis-Nelsen created a Betsy Ross mocktail for the July 4 holiday. She says it's easy to make cool cocktails if you follow these basic rules:

• Create a balanced drink — not too sweet and not too tart.

• Use quality ingredients. Squeeze your own limes and lemons and use a simple sugar syrup you make yourself rather than buying a sweet and sour mix.

• Add fresh herbs such as mint, basil, thyme or rosemary to a drink.

"I love the concept of bringing the kitchen into the cocktail glass," Bovis-Nelsen says. "That little extra effort to use fresh ingredients makes all the difference ."

BETSY ROSS

Serves: 1

Preparation time: 10 minutes

Total time: 10 minutes

1 lime wedge

Watermelon cocktail rimmer or sugar

3 ounces alcohol-free chardonnay

1 ounce white cranberry juice

½ ounce lime juice

¾ ounce blueberry syrup

Garnish: 2 blueberries with 1 small white marshmallow in between on a skewer

Rub the rim of a martini glass with a lime wedge. Holding the glass upside down, dip the rim of the glass into the watermelon cocktail rimmer or sugar. Set aside.

Pour the chardonnay, white cranberry juice and lime juice into a cocktail shaker. Fill with ice and shake vigorously. Gently strain the mixture into the rimmed martini glass. Drizzle the blueberry syrup into the drink, allowing it to settle at the bottom of the glass. Place the fruit-and-marshmallow skewer across the red-rimmed martini glass.

WATERMELON COOLER

Serves: 1

Preparation time: 5 minutes

Total time: 5 minutes

You can make your own lemonade ice cubes or use regular ice cubes.

6 leaves mint

½ ounce lemon juice

1 heaping teaspoon powdered sugar

Lemonade ice cubes

4 ounces freshly juiced watermelon

2 ounces lemon-lime soda

Watermelon wedge

In the bottom of a tall glass, muddle the mint, lemon juice and sugar. Fill with lemonade ice cubes, add watermelon juice and top with lemon-lime soda. Garnish with a watermelon wedge.

From "Preggatinis: Mixology for the Mom-To-Be" by Natalie Bovis-Nelsen

MARGARITAS WITH A TWIST

Serves: 12

Preparation time: 10 minutes

Total time: 10 minutes

1 thin slice jalapeño

1 cup celery leaves (plus a few leaves for garnish)

6 ounces fresh lime juice

1 tablespoon confectioners' sugar

16 ounces tequila

8 ounces orange liqueur

Salt for glass rim

In a blender, pulse the jalapeño with the celery leaves, lime juice and sugar until you see just little bits of celery leaves. Pour into a serving pitcher and mix with tequila and orange liqueur; chill. Serve on the rocks in salt-rimmed glasses.

From Food Network Magazine, February/March 2009 issue