Tired of burgers and beer? Turn your next backyard gathering into a stylish soiree by adding some of these gorgeous summer cocktails.

[Clockwise from Top Left]

Rum and Pomegranate Izze

From: Brides.com

- 1½ oz. Bacardi White Rum
- ¼ oz. Cointreau (orange liqueur)
- Splash of lime juice
- 2½ oz. Izze sparkling pomegranate juice
- Colored sugar (for rim)

Cucumber-Ginger Fizzes

From: MarthaStewart.com (Makes 8)

-1 ½ cups vodka
-2 English cucumbers; 1 peeled and coarsely chopped, 1 left whole -1 lime, cut into 8 wedges
-2 bottles (750 mL each) sparkling water
- ½ to 1 cup Ginger Simple Syrup

Directions

Put vodka and chopped cucumber in a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate, covered, until ready to use, up to 2 days.

1. Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
2. Fill eight tumblers with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze, then drop, a lime wedge into each. Top with sparkling water; stir in 1 to 2 tablespoons syrup.

Strawberry Watermelon Mojito

From: Brides.com

A sunny drink filled with a summer favorite-and no seeds.

- 1½ oz. Smirnoff Strawberry Vodka
- ½ oz. fresh lime juice
- ½ oz. mint-infused simple syrup
- 1 cup fresh seedless watermelon, cubed and chilled
- 1 bunch fresh mint leaves
- Club soda

Directions

To make mint syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat and add 8 to 10 mint leaves. Let cool for 30 minutes. Strain. Combine vodka, lime juice, simple syrup, ½ cup of watermelon and about 10 mint leaves in a cocktail shaker with ice. Shake for 10 seconds. Strain into a glass with ice and remaining watermelon. Top with club soda. Garnish with additional mint leaf.

Iced Tea with Plums and Thyme

From: Real Simple

-2 tea bags (black or herbal)
-2 tablespoons honey
-2 plums, sliced
-8 sprigs fresh thyme

Directions

In a large saucepan, bring 3 cups water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes. Discard the bags and allow the tea to cool to room temperature. Stir in the honey, plums, and thyme. Transfer to a pitcher and refrigerate until cool, about 1 1/2 hours. Serve over ice. For an instant cocktail: Stir in 1/2 cup bourbon before serving.

Other fun ideas:

[Clockwise from Top Left] Orange Slice Jello Shots The Canadian Food Network, Mojito Jelly Cubes epicurious.com, Frozen Vodka Cases MarthaStewart.com, Edible flower Ice Cubes (Source book), Twig Swizzle Sticks CB2 $5.95, Cool Jazz Ice Stirrers PerpetualKid.com $7.49.

Inspired? Download Posh Hippie’s Summer Tunes and start sending out your evites. You’ve got a party to host.

Until next time,

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