Gallery: The Best Drinks We Drank in June

Angostura Colada at Fort Defiance in Brooklyn
Angostura Colada at Fort Defiance in Brooklyn

"Every Thursday night Fort Defiance in Brooklyn transforms into The Sunken Harbor Club and offers a killer tiki drink menu. The Angostura Colada punches up a typical Pina Colada with a heavy dose of bitters and makes me feel like I'm sitting on a beach in Fiji."—Vicky Wasik, Visual Editor

[Photograph: Vicky Wasik]

Frozen Negroni Slushie
Frozen Negroni Slushie

"As soon as we ran this recipe for Negroni slushies, it instantly went on my must-do list for the weekend. On a hot summer day, this cocktail is just about perfect. Watch out though: it packs an alcoholic punch and is capable of delivering considerable brain freeze. Just like a slushie should."—Daniel Gritzer, Culinary Director

[Photograph: Daniel Gritzer]

The Cetrioli at Osteria Morini, NYC
The Cetrioli at Osteria Morini, NYC

"As far as I'm concerned there aren't enough cocktails in the world that come with an umbrella in them. At the downtown Osteria Morini in NYC they're much too proud to put an umbrella in the Cetrioli, an unbelievably refreshing drink made with Stoli vodka, the elderflower liqueur St. Germain, cucumber, mint, and fresh lemon, so they do the next best thing. They top it off with what I call an organic umbrella: a sprig of mint."—Ed Levine, Serious Eats Overlord

[Photograph: Vicky Wasik]

Arrack in Sri Lanka
Arrack in Sri Lanka

"Arrack is the local spirit in Sri Lanka. It smells and tastes like the place: ginger, coconut, flowers, and tropical weather. Best served on the rocks, with a view of the sunsetting over the Indian Ocean."—Naomi Bishop, Seattle Contributor

[Photograph: Naomi Bishop]

Petrus Aged Pale Ale
Petrus Aged Pale Ale

"In the middle of an extremely stressful moving day spent lugging boxes up a two-story walkup, I snuck away for a brief reprieve at Lula Cafe in Logan Square. I was frazzled, anxious, and tired, but I felt temporarily at ease after taking one sip of a Petrus Aged Pale Ale. This fascinating Belgium brew is aged for 18 months in oak barrels, but instead of overbearing and dark, it’s slightly sour, golden hued, and refreshing. It was exactly the sort of inspiration I needed to get back to the heavy lifting."—Nick Kindelsperger, National Editor

[Photograph: Nick Kindelsperger]

Raw Milk from Nature View Farm in Bridgewater, CT
Raw Milk from Nature View Farm in Bridgewater, CT

"On a long weekend I found myself driving aimlessly on back roads in Connecticut when a bright red sign for RAW MILK caught my eye. The driveway took me straight to a barn door, which I opened to find a small vacant room with only a fridge full of fresh eggs, quart containers of the unpasteurized stuff, and an honor system payment basket. This buying experience was kind of uncanny, but the sweet and somewhat earthy milk I later paired with some fresh-baked cookies was utterly delicious (sorry, I had to)."—Ben Miller, Intern

[Photograph: Fred Miller]

Forlorn Hope Barbera
Forlorn Hope Barbera

"Barbera's not the most common grape grown in California, but Matthew Rorick of Forlorn Hope Wines doesn't make much of what's common. He focuses on the rare creatures—including striking Semillon from Napa. (Drink it if you find it.) This bottle may be my favorite of Matthew's red wines: Barbera from Shake Ridge up at 1500 feet elevation in the Sierra foothills. Fresh and herbal and strikingly delicious. They also set aside a single barrel of this wine and bottle it without sulfur: it's fun to taste the two different versions side by side."—Maggie Hoffman, Senior Editor

[Photograph: Maggie Hoffman]

Dragon Phoenix San Lin Xi Oolong from Song Tea
Dragon Phoenix San Lin Xi Oolong from Song Tea

"Peter Luong of San Francisco's Song Tea sent me a sample of some of his latest teas, and I'm smitten by this oolong. It's light and crisp but full of big spring/green flavors, with some floral notes and hints of mango for good measure. If you need a reason to drink hot tea in the summer, this is it."—Max Falkowitz, National Editor

[Photograph: Vicky Wasik]

Vietnamese Iced Coffee From Bun-Ker
Vietnamese Iced Coffee From Bun-Ker

"I'm lucky enough to live within walking distance of Bun-Ker, Ridgewood's Vietnamese claim to fame. I've eaten my way through most of the menu, but now the weather's finally warm enough to start plowing through their beverages, too. At a recent Sunday brunch, I ordered their creamy, chocolaty, rich, and holy-sh*t-caffeinated iced coffee. It's more dessert than refreshment, but I'm certainly not complaining. "—Niki Achitoff-Gray, Associate Editor

[Photograph: Niki Achitoff-Gray]

The G.P Spritz at Prima, NYC
The G.P Spritz at Prima, NYC

"I always forget about Prima and I'm not sure why. This place hits every note right—especially with the cocktail menu. Their excellent cocktails are half off during happy hour, which lasts until 7 p.m. One steamy night last week I cooled off with *several* G.P. Spritzes, an unbelievably refreshing combo of Aperol, hibiscus infused agave, Prosecco, fresh lemon, and hibiscus. A little sweet, a little bitter, and blasted with tartness, I dare say this is the perfect summer drink."—Leandra Palermo, Account Executive

[Photograph: Leandra Palermo]

Egg Cream at Baz Bagel
Egg Cream at Baz Bagel

"I have a soft spot for egg creams and it's actually hard to find one around the office. Baz Bagel opened about a month ago and now I can get my egg cream fix. Plus you can't go wrong with a pink flamingo straw."—Tracie Lee, Designer

[Photograph: Tracie Lee]

Four on the Floor at Wonderland in Austin, TX
Four on the Floor at Wonderland in Austin, TX

"Cocktails on tap have really taken off in the Austin area over the last few years, and this is one of the best ones I've tasted to date. Named Four on the Floor, this flirty tipple is one of four draft drinks on the menu at the small cocktail dive Wonderland. Earthy tequila lays the groundwork for citrusy Aperol and zesty pink peppercorn to ping around, while strawberry tea lends a little sweet blush to the mix."—Emma Janzen, Spirits Writer

[Photograph: Emma Janzen]