We’ll see about your little concoction.
Bombay Sapphire - check
tonic water - check
Angostura - check
ice - check
Ahhhhhhhhhhh…
Thank you, kind sir or madam. This corner of the world just got a little brighter.
I can’t wait 'til Saturday!
Sold. I was coming in to suggest a gimlet but that sounds totally awesome.
Oh, and I like gimlets on the rocks when it’s hot. G&T’s too, particularly if I am out, but when I am mixing at home I usually go for a gimlet. Gin and Lime, what’s not to like?
Edit: when I make these I usually add a splash of plain soda too. Just a spalsh mind you, just enough to give the whole thing a light fizz. It’s nice. Not really a gimlet anymore I suppose, but still nice.
I’m a fan of the following during summer time:[ul]
[li]Portuguese Vinho Verde [/li][li]Tom Collins (gin, lemon juice, sugar, soda)[/li][li]gin & tonic[/li][li]sangria[/li][li]Lone Star (the national beer of Texas)[/li][/ul]
You’re Welcome, and its sir
The color, the aromatics, the complex taste, adds just a little something extra to a good G&T on a beautiful summer afternoon.
I like them, but it is impossible for me to pronounce properly.
Yuengling! I swear to Og, Yuengling is the perfect summer beer - cheap, refreshing, and actually tastes like beer. One of the best parts of moving to DC from New Hampshire was ready access to Yuengling.
I’m also quite partial to a Guinness float on occasion: Guinness poured over good vanilla ice cream. Don’t knock it till you’ve tried it, folks. 
For me, can’t beat a wheat beer, a good hefeweizen, in the summer, served ice cold. Much more refreshing due to the high carbonation and often somewhat sour taste.
Yes! Excellent choice. I am also partial to a Brooklyn Lager on a hot day. Light, crisp, and full of flavor.
This I gotta try!
:::the queen toddling off to get herself some Angostura:::: 
Bitters make everything better. I’m not sure how or why this is true, but I am sure that it is.
Mojitos. Unfortunately a bit labor intensive but worth it.
Until this year I made them as follows:
Muddle about 20 fresh mint leaves with a little limeade (made with freshly squeezed limes). Strain through a tea strainer into a glass containing crushed ice. Add 1 shot of rum and a splash of Metaxa; top off with limeade and a little lemon-lime flavored seltzer.
Now I’ve learned about mint syrup – put 1 cup of water, 1 cup of sugar, and 1 cup of mint leaves (compressed) in a saucepan, heat, and strain. You can keep it in the refrigerator and use as needed. I’m looking forward to experimenting with my mojito recipe.
For the most part, my favorite summer drinks are the same as my favorite winter drink: beer, frozen margaritas, and occasionally champagne. In summer I’m more likely to drink lager than Newcastle.
I do have a fondness for Pimm’s cups, though. For those who don’t know, that’s a British concoction of Pimm’s #1, 7-Up (which is fairly close to, and a better-tasting substitute for, what the Brits call “lemonade”), lemon juice (lime, if you prefer), and a cucumber slice.
Here’s mine:
Put about a tablespoon (more or less, to taste) of regular sugar in the glass. Muddle your mint leaves into the sugar to get them really bruised and beat up, but not shredded. The sugar will help abrade the leaves.
Add about 1 oz of lime juice and 1.5 oz (a shot) of light rum. Stir it up fairly well to get the sugar dissolved, then add ice, and fill the glass the rest of the way with club soda. Stir gently if you want to.
Sangria - as follows :
16 oz orange juice
12 os Kern’s peach nectar
12 oz Kern’s strawberry nectar
6 oz pineapple juice
6 oz grapefruit juice
2 bottles red wine
Use some to make ice cubes - to avoid diluting it…