Mango Mojito

• 3 lime wedges
• 8-10 mint leaves
• 1/4 oz. Grand Marnier
• 1/4 oz. Simple syrup
• 1 1/2 oz. 10 Cane Rum
• 1 oz. Mango Nectar

Directions: Muddle the limes, mint, and mango nectar in a mixing glass. Add Rum and ice and shake briefly. Pour into a highball glass. Top off with splash of Veuve Clicquot Champagne.

Garnish: long orange twist

Watermelon Champagne Cocktail

• 3 watermelon chunks
• 1/4 oz. fresh squeezed lemon juice
• 1/4 oz. simple syrup (equal parts sugar:water)
• 1/4 oz. Grand Marnier
• 1 drop orange flower water
• 3 oz. Veuve Clicquot Champagne

Directions: Muddle the watermelon in the lemon, simple, Grand Marnier, and flower water in a mixing glass. Add ice and Champagne and stir briefly. Strain into a chilled champagne flute. Top off with extra splash of Veuve.

Garnish: long lime twist

Pimm’s Cup

• 2 oranges, cut into half-moons
• 2 lemons, cut into half-moons
• 1 Persian cucumber (see Notes) or one 3-in.-long piece English cucumber, washed and sliced
• 2 cups Pimm's No. 1 (see Notes)
• 4 cups Sprite or other lemon-lime soda
• 6 to 8 large sprigs mint, crushed gently, plus a few loose leaves

Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm's and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.

The Wandering Cloud Highball

• 1 1/2 oz. 10 Cane Rum
• 1/2 oz. fresh grapefruit juice
• 1/2 oz. organic ginger tea syrup
• 2 oz. all-natural tonic water

Directions: Shake the first three ingredients in a mixing glass with ice and strain into an ice-filled brandy snifter. Top off with the tonic water.

Garnish Fresh mint and home-grown raspberries.