If there’s one thing you can count on as far as the weather in Vancouver is concerned, it’s that, after interminable weeks of spring showers and overcast afternoons, summer will finally appear when you least expect it. And when it does, with the sun burning brilliantly above the mountains in a topaz blue sky, you’ll remember why you stay here in spite of the rain.

In anticipation of summer’s eventual arrival, we asked a few of our favourite local mixologists to give us suggestions for drinks that would cool us down when the temperature begins to rise. Cab it to any of these fine establishments and down a few, or pour your own. Home bartenders take note: the last cocktail on this list is strictly for the truly adventurous and the very patient; you’ll probably work up a thirst just reading about it.

THE ENGLISH MARTINI
By Nick Devine
The Cascade Room
(2616 Main Street)

Muddle a few chunks of cucumber. Add 1.5 ounces London dry gin, half an ounce Pimm’s No.1 Cup, 1 ounce pressed English apple juice, a sprig of mint, a dash of golden syrup, and a splash of lemon juice. Shake hard and fine strain into a chilled martini glass. Garnish with a sliver of cucumber.

GEISHAGAVE
By David Wolowidnyk
West Restaurant
(2881 Granville Street)

In a mixing glass, lightly muddle one fresh jalapeno pepper ring. Add 1 ounce Sauza Silver tequila, 1 ounce Yoshi No Gawa Organic Premium sake, 1 ounce fresh lime juice, and 1 ounce jasmine green tea syrup (two parts sugar, one part jasmine green tea). Pour into a cocktail shaker with ice and shake until well chilled. Strain through a tea strainer over crushed ice in a rocks glass, and garnish with fresh jalapeno rings.

THE PINKY
By Colin Turner
CinCin Ristorante & Bar
(1154 Robson Street)

In a Boston shaker, muddle a quarter of a pink grapefruit (peeled) into pulp to extract the juice. Add ice, 2 ounces Grey Goose L’Orange vodka, and half an ounce Giffard Pamplemousse Pink Grapefruit liqueur. Shake vigorously and strain through a tea strainer into a frozen martini glass. Slice off a small piece of grapefruit peel and flame overtop. Rub the rim with peel and toss into glass.

DON JUAN DIABLO
By Lila Gaylie
Me & Julio
(2095 Commercial Drive)

In a shaker, combine three or four tangerine wedges, 1 ounce Sauza Gold tequila, half an ounce Orchid Mango liqueur, and two thin slices of green chili pepper (with seeds). Fill with ice, add a splash of fresh lemon juice, top up with half-and-half mix of mango and tangerine juices. Shake once and pour contents into tall glass. Garnish with orange and lemon wedges, and serve with a straw and an umbrella.

THE VICIOUS CIRCLE
By Josh Pape
Chambar
(562 Beatty Street)

This one calls for spiced-apricot purée, which requires prep work. First, grate a two-inch knob of ginger. Remove the pits from eight medium-sized apricots and chop them roughly. Heat the apricots, pits, and 1 cup of brown sugar in a saucepan over medium heat. Once the sugar starts to dissolve, add the grated ginger, 1 cup of apple juice, the zest of one lemon, and one bay leaf. Stir occasionally and let mixture come to a boil. Reduce heat and simmer for 15 minutes, then remove from heat. Remove pits and bay leaf, and puree other ingredients in a blender. Cool for at least 30 minutes.

Now for the cocktail itself (this is the easy part). Shake 1.5 ounces brandy, half an ounce Lillet Blonde, 1 ounce spiced-apricot purée, and half an ounce fresh lemon juice with ice, and strain into a tall cocktail or Collins glass. Top with soda and garnish with a lemon twist and a mint tip.