You can almost hear that iconic dance hall music as you sip this creation from Etoile Cuisine et Bar. A blend of Nolet gin, Lilet Blanc, fresh lemon juice and a raspberry shrub served over ice and topped with Geisweiler Blanc de Blanc Champange. “Nolet gin and Lillet are great together, an herbal freshness with candied fruit notes,” says Bar Manager Kimberly Paul. “The lemon and red wine vinegar (from the shrub) cut through the sugars for balance. Add in the raspberries and champagne and you have a festive summer cocktail.”

It doesn’t get more summery than this concoction , Eleven XI’s flash-frozen (thank you, liquid nitrogen), amped up take on the traditional Mudslide. Vanilla vodka, Kahlua and Bailey’s Irish Cream ice cream are served in a martini glass with a spoon, making this adult confection the perfect cocktail to end your summer meal.

What better way to enjoy the last days of summer than with a sparkling drink that smacks of sunshine? “This is one of our signature cocktails on the menu now and we really love it as an aperitif,” says Prego General Manager David Cook. It's a blend of Cocchi Americano, Dolin Dry Vermouth and filled with good Prosecco, then garnished with a grapefruit twist. You’re welcome.

This one’s proving popular at Reserve 101, and is one of the featured $5 cocktails on the new happy hour menu. Bartender Andrew Grala came up with this one, showcasing the sherry-like tones to the Cutty Sark Prohibition, blended with St. Germain, Aporol and lemon juice, served over an ice sphere. "We were all very excited to get our hands on the new Cutty Sark Prohibition, part of a new trend of non-aged statement scotches made specifically with bartenders and cocktails in mind,” says Reserve 101 co-owner Mike Raymond. “Andrew hit a home run with this one.”

Adair Kitchen’s summer cocktail selections are a sunny addition to a comfort food menu. This one blends gin, lemon juice and house-made rhubarb simple syrup, before topping it offer with sparkling rose and a splash of Campari. It’s a beautifully fragrant, lightly sweet libation that is an excellent partner to the Farrao salmon plate.

This take on the classic French 75 at Straits will make you ditch the typical Bloody Mary or Mimosa as a brunch option. Tanqueray Rangpur, Fluer elderflower liqueur, fresh lime juice, and a splash of strawberry liqueur, topped with Champagne make for a supple sipper with just a hint of sweet. Pair it with the restaurant’s Asian crab cake benedict at brunch or linger over it on the patio as the sun sinks over CityCentre.

Yes. Yes, it is purple; there’s nothing wrong with your eyes. It’s meant to evoke the calming view of ocean waves lapping gently at a Mexican shore. This offering from Caracol is a blend of Mezcal, Crème de Violet, lime and a little salted margarita foam. The result is a richly textured drink with fragrant, subtle notes of smoke.