8 End of Summer Cocktails To Finish The Season With

1 ½ oz bourbon, 1 ½ oz fresh lemon juice, 1 oz tea syrup, 3 oz club soda (chilled); Garnish: 1 lemon wedge and 1 mint sprig

Yield: 7 oz, serves 1

Bar tools: Bar spoon, cocktail pick

Glassware: 12-oz highball glass

Combine the bourbon, lemon juice and syrup in the glass and stir. Add ice and top with the club soda, to taste. Garnish with the lemon wedge and sprig of mint.

1 bottle (750ml) dry white wine (such as sauvignon blanc), 1 cup elderflower liqueur, 2 oz orange liqueur, 1 lb. mixed green and seedless grapes (thinly sliced crosswise), 10 nectarine slices, 1/2 cup sliced strawberries, 1/2 cup raspberries; Garnish: 10 edible flowers, such as nasturtiums, pansies or rose petals

Yield: 70 oz, serves 10

Tools: Pitcher

Glassware: Ten 9 oz footed tumblers

Combine all the ingredients in the pitcher, then cover and refrigerate for 4-8 hours. Fill the glasses with ice and divide the sangria and fruit among them. Garnish each cocktail with an edible flower.

2 oz Old Tom gin, 1/2 oz bianco vermouth, 2 tsp Rose Liqueur, 3 dashes cherry bitters; Garnish: 1 candied pink rose petal

Yield: 3 oz, serves 1

Bar tools: Cocktail shaker, cocktail strainer

Glassware: 8 oz all-purpose wine glass

Fill the shaker with ice and add the ingredients, shaking until well chilled. Strain into the glass over 3 ice cubes and gently float the rose petal on top.

Red and blue-coloured salts, plain kosher salt, 1 lime wedge, 3 oz blanco tequila, 3 oz fresh lime juice, 3 oz fresh lemon juice, 3 tbsp simple syrup, 1/2 oz grenadine, 1 1/2 oz orange liqueur, 1 oz blue curaçao; Garnish: 1 lime wheel

Yield: 10 oz, serves 1

Bar tools: 3 small plates, 3 shallow food-storage containers, fork, red and blue straws Glassware: 12 oz insulated pilsner

1/2 oz grenadine, red sugar crystals, 2 oz vodka, 1 1/2 oz white cranberry juice, 1/2 oz blue curaçao, 1/2 oz fresh lime juice

Yield: 5 oz, serves 1

Bar tools: Spherical ice mould, paring knife, two 2 oz food syringes, 2 small plates, cocktail shaker

Glassware: 12-oz double old-fashioned

2 oz cold espresso, 2 oz orange vodka, 1 oz orange liqueur; Garnish: 1 orange curl, 1 chocolate-covered orange peel

Yield: 5 oz, serves 1

Bar tools: Cocktail shaker, cocktail strainer

Glassware: 6 oz cocktail glass, chilled for at least 20 minutes

Fill the shaker with ice and add all the ingredients, shaking until well chilled. Strain into the glass and garnish with the orange peels.

2 tsp lavender syrup, 2 tsp fresh lemon juice, 1 oz gin (chilled in the freezer), 5 oz brut champagne (chilled); Garnish: Fresh lavender sprig

Yield: 6 1/2 oz, serves 1

Glassware: 8 oz flute

Combine the syrup, lemon juice and gin in the flute and top with the champagne. Garnish with the lavender sprig.

1 tsp black sesame seeds, 1 tsp white sesame seeds, 1 lemon wedge, 3 oz dry sake, 3 oz tomato juice, 1/2 tsp grated fresh ginger, 5 dashes of soy sauce, 1 tsp rice wine vinegar, 1 dash Sriracha, 1/2 oz yuzu juice or substitute fresh lemon juice; Garnish: Wasabi salt, 1 cooked and peeled prawn, 1 baby corn, 3 shiitake mushroom slices, 2 snow peas, 3-inch sushi nori strip

Yield: 7 oz, serves 1

Bar tools: Small plate, cocktail shaker, cocktail strainer, cocktail spoon, cocktail pick, 2 mixing glasses, bamboo skewer

Glassware: 6 oz cocktail glass, chilled for at least 20 minutes