Cool by the Pool

Nothing says summer more than a tropical drink melting down an ice-cold glass. And whether you're lucky enough to be dipping your toes into a crystal blue ocean or simply lounging poolside at home, having a mouthwatering cocktail in your hand is the perfect way to beat the heat.

Sanjiv Gupta, Bar Manager of Cielo at Four Seasons Hotel St. Louis, enjoys concocting captivating poolside potions for his guests. "I love coming up with new cocktails, as it allows me to be creative and interact with my guests," says Sanjiv. "It's especially satisfying when I can create something from scratch, and it turns out just the way I intended. Cocktails are no longer just a pre-dinner affair, followed by wine. They have quickly become an integral part of the dining experience."

Be your own backyard bartender this summer!

Pick up Kim Haasarud and Alexandra Grablewski's new book, 101 Mojitos and Other Muddled Drinks, for more inspiring outdoor entertaining ideas. Filled with irresistible recipes that emphasize fresh fruit and herbs - such as the Pomegranate Mandarin Mojito and the Concorde Grape Sage Caipirinha - this compilation of tempting concoctions will help you discover your inner mixologist in no time. 101 Mojitos and Other Muddled Drinks is available through Barnes & Noble and Amazon.com.

Recipes for Sweet Drinks

Italian 75 Cocktail

1.5 oz. Tanqueray gin

Juice of half or whole blood orange, plus one slice of blood orange for garnish

.75 oz. simple syrup (equal parts sugar and water)

Splash of Prosecco

Crushed ice

Fill a cocktail shaker with ice

Add gin, blood orange juice and simple syrup

Stir until chilled

Strain over crushed ice

Finish with splash of Prosecco

Garnish with a blood orange slice

Summer's Night

4 oz. house-infused pineapple/raspberry vodka

1 oz. sweet and sour

Shake over ice

Serve in a martini glass

 Blackberry Sparkler

2 oz. blackberry syrup

4 oz. Prosecco (can also use ginger ale or club soda)

Squeeze of fresh lemon

Whole blackberry for garnish

Add 1 oz. blackberry syrup to champagne flute

Slowly top with Prosecco, ginger ale or club soda

Add squeeze of lemon juice

Garnish with a whole blackberry

 Pearl Sunrise

1 oz. Pearl orange vodka

1 oz. Pearl citrus

.25 oz. orange juice

Pineapple wedge or cherry for garnish

Shake with ice

Pour into Collins glass

Garnish with pineapple wedge or cherry

Cucumber Fizz

Muddle one slice of cucumber

1.5 oz. Pearl Cucumber vodka

4 oz. ginger ale

Strain over ice-filled rocks glass

Garnish with fresh mint

RESOURCES:

The Four Seasons Hotel, Cielo Bar, 999 N. Second St., 314-881-5800, www.fourseasons.com/stlouis/dining/cielo_bar

Rustic tray and striped napkins - Three French Hens, 16935 Manchester Rd., 636-458-8033, www.threefrenchhenantiques.com

Rattan try and brightly colored napkins - Sallie Home, 9821 Clayton Rd., 314-567-7883, www.salliehome.com