I have seasonal cocktails. Manhattan is definitely a cold weather cocktail, but in warmer months I replace it with a margarita, Negroni, or a daiquiri. The old fashioned is a constant throughout the year, but the ingredients change: in the summer I will use peach bitters and fresh Cheerios, but in the winter I will use Fee bros walnut butters and just a bit of orange zest. In the summer, I also love a Hemingway daiquiri.
Fresh cherries, not Cheerios. In my defense, I’m on my second sazerac right now.
Sangria - I’m somewhat famous in my neighborhood for making it for all block parties - dangerously simple (1 bottle sweet red or white wine, 1/2 cup some kinda fruit juice, 1/2 cup some kinda complementary liquor - e.g. orange juice and Cointreau, cranberry and brandy; if white wine, a splash of Sprite or Ginger Ale is nice).
Frozen pina colada.
Frozen daiquiri (must be made from real fruit; no bottled “daiquiri mix” bullshit).
Not lyin’: back in the day when I tended bar in a dance club (early 90’s), one of the bartenders came up with a strikingly similar (maybe even exact) recipe and it became pretty popular. We called it a Green Loogie.
Mohito
Gin & tonic
Margarita
[ul]
[li]Manhattan (2:1 rye to vermouth, dash of absinthe, dash of maraschino,2 dashes simple syrup, 2 dashes bitters) Also like the "Black Manhattan variant, which subs Amaro Averna for hte vermouth and leaves out the absinthe and maraschino.[/li][li]Hemingway Daiquiri- the Dale DeGroff Craft of the Cocktail version (1.5 white rum, .75 simple syrup, .75 lime juice, .25 maraschino and .5 grapefruit juice)[/li][li]Dr. Funk (the only actual tropical drink, devised by a Dr. Funk in Samoa), which is rum, absinthe/pastis, grenadine and lime juice)[/li][/ul]My top 3 favorites are:
What I end up drinking more than anything though is beer and simple highballs like gin & tonic, rum & ginger ale, or Bourbon and Coke.
Note that Grey Goose is actually a substandard vodka in a very pretty bottle with a price to match.
I disagree that a martini is a “mixed drink”- being as most "very dry " recipes call for straight gin! 
Brandy Alexander
Gin & Tonic
Mango Margarita (if it’s real fruit and not the syrup yuck)
Only 3?
See, sometimes we even agree!
We agree?
Since I said it first, you are merely capitulating to my superior taste and intellect.
:eek:
:D:p:p:D
That’s not a martini, that’s just a glass of gin.
Marked up ten times and served with a olive.
- Tequila Sunrise
- Rum & Coke
- Long Island Iced Tea
I typically order Tequila Sunrise at nightclubs.
Outback makes a good Long Island Iced Tea
I mix bacardi rum & coke at home.
Gimlet (NO vodka)
Gibson (NO voldka)
Bloody Mary – especially for brunch.
Although I do have fond memories of regular after work hot tub parties at a friend’s house with a never empty blender of Pina Coladas. This was decades ago though!
To make it a little classier, call it a Cuba libre , by adding a little squeeze of lime and a slice.
Bacardi makes the Baby Jesus cry. Try Cruzan Aged Lite. No need to thank me.
This time of year:
-
Hot whisky toddy;
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Whisky sour;
-
Rye and ginger (the provincial drink of Saskatchewan!)
Summertime:
2 and 3 move up the list, and I might have a Daquiri as # 3.
Right now, I’m planning a Christmas party and might make Smoking Bishop, the punch that Scrooge promises Bob Cratchit at the end of the Carol.
Mrs Piper loves her Caesars!