Refreshing summertime sips

<p>There's no sound more beautiful than the clink of ice in a cocktail glass on a hot summer day. Because whether it's 5 p.m. or just north of noon, 'tis the season for salted rims, muddled mint and tiny paper umbrellas.</p><p>But cosmopolitans and chocotinis are so last fall. Taking advantage of the summer's bounty of fresh fruit, herbs and vegetables (yes, veggies!), creative bartenders are mixing of-the-moment cocktails that both satisfy and quench. Here's a sampling of what's on the menu.</p><h3>Artful cocktails . . .</h3> <p>Bloody Mary: An abundance of summer tomatoes was all the incentive chef Thaddeus Palmese of Starlight Wine Bar needed to create his own Bloody Mary mix. He first roasts fresh tomatoes, the adds garlic, onion, celery, homemade Worcestershire sauce, lemon juice, fresh horseradish, his own Creole seasoning and a bit of chipotle for heat. Palmese's version gets blended with Soju, a distilled Korean spirit. 6761 Sebastopol Ave., #600, Sebastopol, 823-1943.</p><p>Summer Thyme: The name says it all -- a crisp, refreshing, signature cocktail from Healdsburg's Cyrus restaurant that brings together thyme-Meyer lemon limoncello, gin, lemon juice, herb-infused simple syrup, cucumbers, sunflower petals and seltzer. Like many of Cyrus' wildly adventurous recipes, it's possible to try at home (find it online at pressdemocrat.com/biteclub), but much more satisfying to get from the source. Unless you've got sliced cucumbers, sunflower petals and thyme-infused simple syrup just sitting in your fridge.</p><p>Margarita: Tequila's a natch for hot, sticky summer weather. The Starkida Partida Margarita at Stark's Steakhouse mixes Partida Reposado tequila, agave syrup, orange liquor and lime. Plus, it has a built-in tipsy tester: If you can't say the name, it's time to switch to coffee. Also summery is their Mary, Mary Strawberry, mixing vodka, lemon juice, fresh strawberries and soda water. Dangerous as it is delish. 521 Adams St., Santa Rosa, 576-9610.</p><p>Blackberry Smokestack: Jack &amp; Tony's has another take on tequila, muddling up fresh blackberries, Hornitos Resposado tequila, elderflower liqueur, agave nectar, grapefruit and lime juice. Grab a whiskey and soda from their vast collection of rare and unusual bottles while you're there. 115 Fourth St., Santa Rosa, 526-4347.</p><p>Graton Sunrise: Adjourn to the back porch of Graton's favorite summer hangout, the Underwood Bar &amp; Bistro, for this quirky quencher made with Hangar One Buddha Hand Citrus Vodka, housemade sweet-&amp;-sour mix and Campari in a sugar-rimmed glass. 9113 Graton Road, Graton, 823-7023.</p><p>Watermelon Basil Cooler: Creative cocktailing happens almost nightly at Barndiva throughout the summer. The man with a thousand and one recipes is Spencer Simmons, who makes use of tasty seasonal produce and top-shelf liquors in his concoctions. Head out to the patio for a cooler made with fresh muddled watermelon, white rum, sauvignon blanc (this is Wine Country, after all), ginger liqueur, a sprig of fresh basil and a squeeze of lemon. If gin's more your style, Simmons is also doing a Prickly Pear Puree with gin, peach bitters, lemon soda and a hint of rosemary. 231 Center St., Healdsburg, 431-0100.</p><h3>DIY . . .</h3> <p>Scott Beattie, the author of the book, "Artisanal Cocktails," and the creator of many of Cyrus restaurant's most unique drinks, says he has the perfect basic recipe for any summer drink.</p><p>Start with 1.5 ounces of liquor (tequila and rum are obvious summer choices), add ¾ of an ounce of juice (think citrus), and ½ ounce simple syrup (a boiled mixture of 2 parts sugar and one part water).</p><p>Then start getting creative. Infuse the syrup with herbs (mint, lemon). Muddle in berries or other fresh fruit, then round it all out with soda water for a little fizz. But whatever you do, says Beattie, make it fresh.</p><p>"Using better products just makes a better drink," he said.</p><h3>On the simpler side . . .</h3> <p>Pina Coladas: Gather up the family and spend the day poolside at the Rio Nido Roadhouse sipping pina coladas, mai tais and strawberry daiquiris. Tucked beneath a redwood grove near the Russian River, the roadhouse blender runs non-stop during the summer. Stay for the eclectic bands who are jamming most weekend evenings on the outdoor stage. 14540 Canyon Two, Rio Nido, 869-0821.</p><p>Lillet: Less cocktail and more wine, Lillet is a fortified French aperitif made with white or red wine and a hint of orange liqueur. Best served over ice, with a slice of lemon, it's an easy-to-make patio sipper. Available at Traverso's, 2097 Stagecoach Rd., Santa Rosa, 542-2530.</p><p>Rosé wine: It goes without saying that a little chilled pink wine can be the life of any barbecue or picnic. But, what to choose? Ranging in hue from barely salmon to strawberry pink, rosés can be fruity or sweet or tart. A few to try: Quivira's 2008 Grenache Rosé, Wine Creek Ranch; Toad Hollow's Eye of the Toad Rosé; J Vineyards Vin Gris Rosé of Pinot Noir.</p><p><em>You can reach Heather Irwin at 521-8544 or heather.irwin@ pressdemocrat.com. Follow her blog at www.biteclubeats.com</em></p>