Rainbow sherbet is the centerpiece of this fruity, festive punch. Photograph by Kyle Gustafson

“This drink is a throwback to the church socials of our youth," says Megan Coyle, the mixologist at the newly opened lounge adjoining Hank's Oyster Bar in Dupont Circle. "There always seemed to be the ubiquitous bowl of brightly colored punch with an island of ice cream or sherbet floating—and slowly melting—in the center...For the most part, I remember these punches as being non alcoholic, but I certainly wouldn't  have put it past those venerable women to have had a little something extra on hand to make all that socializing a little more lubricated."

The Passenger's michelada. Photograph by Scott Suchman

On summer’s hottest days, it can be hard to get jazzed for intense and hop-heavy craft beers. Even light and crisp brews can seem too much amid the humidity.

Beer cocktails can be more refreshing. The English like to mix a light lager with lemonade to make a shandy. The Red Eye combines tomato juice with beer. But nothing tops the Mexican cerveza preparada (Spanish for “prepared beer”) known as a michelada, a light pilsner poured over a glass of ice with lime and tomato juices, hot sauce, and salt and pepper. As with Bloody Mary recipes, additions abound—Worcestershire sauce, Clamato.

Micheladas appear on a few brunch menus locally. Our favorite is at the Passenger in downtown DC, which forgoes tomato juice to make a slightly salty drink with subtle heat. The best thing about michelada there? You likely have everything you need to make one at home.

The recipe below uses Cholula hot sauce, which adds good flavor without being too spicy. Tapatío or another hot sauce works, too, but you might want to use a little less to tone down the heat.

Perry's in Adams Morgan, a great spot for sushi.

It's finally time to stake out a seat on a patio or roofdeck and watch the world go by with a cocktail in hand. Whether you're in it for the food or the drinks, we've got you covered. Did we miss your favorite outdoor spot? Let us know in the comments! 

If you're in it for the food . . .

• American Ice Co.: We could really put this hipster hangout in either the food or drink categories, and the patio and its picnic tables are so great, it doesn't really matter what you're buying there. Even if you don't get a seat outside, the front garage door is rolled open on nice days so you'll get a breeze inside, too.

• Black's Bar and Kitchen: A reflecting pool gives a Zen-like serenity to the patio at this Bethesda bar and restaurant. That's a good thing because it's usually hopping. Boutique oysters shucked at the raw bar, smoky wood-grilled hanger steak with chimichurri sauce, and crispy fried chicken make for a menu with something for everyone.

• Bourbon Steak: One of our favorite hidden patios in the city is an offshoot of Michael Mina's high-rolling steakhouse in the Four Seasons. Lounge-y couches are clustered around fire pits, and you can graze on the bar menu, which is best for its burgers. Throwback cocktails like the absinthe-stoked Monkey Gland and the tiki-like Donga Punch are made with freshly squeezed juices and house-made bitters. Just like its surrounding  restaurant and hotel, the quality of the drinks is high—and so are the prices.
 

Alex Bookless's gin and tonic at the Passenger. Photograph by Scott Reitz.

A few weekends ago, I plunked down on a stool at the Passenger, where the walls are unfinished concrete and the light fixtures are industrial and simple. The place sits on DC’s Seventh Street, Northwest, a pioneer in this developing neighborhood. Behind the bar was Alex Bookless, a tall, hoodie-clad brunette with yellow thick-framed glasses and braided hair. She came across as quiet, but I engaged her, asking about her tattoo, a small Greek-key pattern—the one on paper placemats and coffee cups in Greek diners—that’s branded her forearm. We discussed the mythology that inspired her ink, and then we transitioned into talking about Room 11, one of her favorite restaurants.

Bookless also has the confident handle on mixology that you’d expect from a bartender managing the Passenger, a DC cocktail mecca. It was one of the first bars in town where drinks were improvised after the barkeep asked a customer for his or her flavor preferences. I asked for “something interesting that would conjure the arrival of spring.” While poring over bottles, making drinks for more decisive customers, she decided a gin-and-tonic riff would fit the bill perfectly.

The Sazerac at Proof, doctored up with extra bitters and Maison Surrenne cognac. Photograph by Scott Reitz.

Although parties have been in full swing since last week, it’s officially Mardi Gras today. Restaurants everywhere have been marketing New Orleans-themed menus to pay tribute to the Big Easy, touting rémoulades, po’ boys, gumbos, and cocktails.

When it comes to booze, do yourself a favor and skip the Hurricane, typically served to tourists in oversize glasses. The smart money is on the more sophisticated Sazerac—and you don’t have to go to a Tuesday-night bead-fest to get one. Any bartender worth his or her weight knows how to make the whiskey-based cocktail, though some keep the mix in check better than others. To be honest, I’d never encountered the drink until ordering one on a whim ten days ago in the name of getting to know rye. It kicked off a Sazerac binge I paid for with more than money. Most were fine, one was cloying and sweet, and a few bordered on transcendent.

Typically fashioned with rye, a whisper of absinthe, and a healthy dose of Peychaud bitters—which hail from New Orleans—the Sazerac is as medicinal as it is masculine; the rich amber hue recalls over-the-counter bottled remedies. Nyquil metaphor aside, a well-made Sazerac is a rich and complex cocktail. A bright garnish of citrus oil from a freshly shaved lemon peel cuts the murky flavors.

The only thing more fun (and potentially messier) than playing with your food: playing with your wine. Estadio (1520 14th St., NW; 202-319-1404), the new Spanish spot in DC’s Logan Circle, serves a blend of white wine and house-made bitter lemon soda in a traditional Catalan wine pitcher called a porron. Its watering-can-like shape ensures minimal exposure to air, and its long spout allows you to stream the wine directly into your mouth—no glasses needed. Wine director Sebastian Zutant demonstrates how to use one in the video below.

This heat wave has us craving cold cocktails, and tomorrow is Cinco de Mayo. So it's only natural that we want to know where you're headed to knock back a pitcher of margaritas. We made a list with some tasty choices, but we need your opinion, too. So, where can you find the best margarita? Let us know in the comments!

And one more question: Salt or no salt?