You may no longer qualify for a white wedding, but that’s no excuse to get sloppy at every bar in town. We asked a few local mixologists to share their newest summer cocktail recipes — virgin, of course.
What: Iced green tea, mint leaves, mango nectar, rose water, 1 tsp. cider vinegar.
How: Muddle mint leaves, combine with equal parts tea and nectar, add rose water and vinegar. Garnish with a sprig of mint.
Why: Travel the globe in a glass — no passport required.
Where: Cakes & Ale, 254 W. Ponce de Leon Ave., Decatur (404-377-7994).
What: Kafir lime leaf, ½ oz. lemongrass-infused simple syrup, ¾ oz. fresh squeezed lemon juice, ¾ oz. pineapple juice, splash of soda water.
How: Chiffonade leaf, shake simple syrup and juices, pour over ice, top with soda water.
Why: Get fizzy with it.
Where: C&S Seafood & Oyster Bar, 3240 Cobb Pkwy., Vinings (770-272-0999).
Mansion Mock Punch
What: Six raspberries muddled with ¾ oz. fresh squeezed lime juice, 3 mint sprigs, 1 oz. simple syrup.
How: Shake with Pellegrino, pour over ice, and garnish with fresh raspberries and mint.
Why: Lap up in the lap of luxury.
Where: The Mansion on Peachtree, 3376 Peachtree Rd., Buckhead (404-995-7500).
What: Two oz. white grapefruit juice, 3 oz. tonic water, ¼ oz. simple syrup, 6 drops lavender tincture.
How: Combine over ice in a Collins glass.
Why: Never sip and tell.
Where: Restaurant Eugene, at The Aramore, 2277 Peachtree Rd., Buckhead (404-355-0321).
What: Eight to 12 mint leaves, ½ oz. ginger syrup, juice of ½ lime, ginger ale.
How: Put mint in Pilsner or Collins glass, cover with syrup and muddle lightly. Add ice, lime juice, and top with ginger ale. Garnish with lime wedge.
Why: Take things outside to the swanky new patio.
Where: Halo, 817 W. Peachtree St., ste. e100, Midtown (404-962-7333).