Summer is in full swing in D.C., with Congress in recess until September and some lucky residents getting out of town. That leaves the rest of us, along with scores of humidity-drenched tourists, who want to drink like it’s a tropical vacation. Luckily, D.C.’s bartenders are stepping up to the challenge, serving up summer cocktails with plenty of refreshing juices and lighter spirits.

Lemon and grapefruit juice dominate the menu at TAKODA Restaurant and Beer Garden (715 Florida Avenue NW). Since the restaurant’s opening in March, general manager Sean MacDonald has been working to make the cocktails as outstanding as their beer and whiskey menu. His Rosemary Greyhound made with Ketel One vodka adds herbal notes to the classic grapefruit cocktail. “It’s my favorite,” says MacDonald, noting that people think of it as a “woman’s drink” and, for that reason, there was concern it wouldn’t sell. Turns out, MacDonald’s instincts were correct, as the cocktail, scented with a rosemary garnish and a bittersweet tingle in the finish, became the second-best seller after their popular Old Fashioned made with beer syrup.

Grapefruit juice also appears in TAKODA’s Brown Derby made with High West bourbon and honey syrup and appealing to Manhattan drinkers who still want their favorite brown liquor served up, but need a summery respite from the heat. MacDonald also has a remedy for the summer cold—the Cold Toddy, a chilled innovation that swaps out bourbon for a Redemption White Rye.

“Everyone knows what a Hot Toddy is,” says MacDonald, “and bourbon goes really well with hot tea and lemon, but not when the tea is cold.” White rye complements these ingredients without making it overly sweet, and a cinnamon stick garnish adds a punch-like quality to the refreshing cocktail.

Head Bartender Daniel Pouridas of Izakaya (705 6th Street NW) offers a dessert-like drink fit for warmer weather: the Berry White is a frothy egg white and Old Forrester bourbon coupe that gets its round blackberry flavor from jam. “The problem with using blackberries behind the bar is all the muddling,” says Pouridas, “so a jam streamlines things and adds a little complexity and depth of flavor.” It also has a little lemon juice tartness and bitter traction from black rice vinegar, but the overall effect is milkshake-like smoothness.

The Tea Service cocktail is Pouridas’ gin and tonic tribute to a Japanese custom, showing off the bright and grassy flavors of Japanese sensha tea. “I make the tonic syrup with gentian root, cinchona bark, dried orange and lemon, honey, and juniper berries,” Pouridas says, “then I add brewed green tea.” His tonic has more bitterness than bottled varieties—more gin-like—and the sensha tea is less cloudy than matcha powder that’s more commonly found in Japanese-themed cocktails. Finally, Pouridas’ Tokyo 75 is a complete re-think of the popular French 75, getting its alcoholic kick from umeshu, a Japanese plum spirit that Pouridas makes by adding plum juice and sake to mizu sochu, a distilled barley spirit. Sparkling wine and lime juice approximate the look of the French 75, but this cocktail is offers a sweeter complexity highlighted by cinnamon spice, wine aromas, and a boozy plum finish.

As a Mediterranean cuisine restaurant, José Andrés’ Zaytinya has taken a surprisingly tropical turn with its summer cocktail menu. The Spartan Sling is closer to the Singapore Sling of Malaysia than a traditional drink of the Greek Isles; Root herb spirit distinguishes this punchy cocktail made with pineapple juice, Cherry Heering, house gin, and bitters, topped off with a pillow of foam and an exotic flower garnish. On the lighter side, the Juniperus is a bright and breezy blend of cucumber juice and cardamom syrup bolstered with Hendrick’s gin and spicy Mediterranean tonic.

D.C.’s own Rickey is known for its cooling effects on hot days, but making a Kirsch Rickey with the German cherry brandy known as Kirschwasser instead of gin adds a dark cherry flavor while still leaving the drink looking bright and clear.

Kirsch Rickey

2 oz. Kirschwasser
1 tablespoon lime juice
Chilled club soda
2 cherries for garnish

Build drink in a highball glass filled with ice, adding lime juice and kirsch first. Top with soda and stir gently. Add cherries for garnish.