5 Seriously Underrated Summer Cocktails To Sip By The Pool

A French 75 is crisp, classy, and not just for brunch

Many individuals link the French 75 with brunch, but it also serves as a simple yet sophisticated beverage to enjoy by the pool. The contemporary version of this cocktail combines gin, champagne, lemon juice, and sugar. It's incredibly light and refreshing, with the lemon providing a zesty kick that balances the sweetness of the champagne and sugar.

Despite its refined look, the French 75 has a rugged and storied past. The "75" in its name refers to a cannon — specifically, the French 75 millimeter field gun that was frequently seen during World War I. The drink earned this explosive moniker because its original formulation was said to deliver quite a jolt, leaving drinkers reeling. (Of course, you won't be doing much standing while relaxing by the pool.)

Initially known simply as a "75," the earliest recipes combined gin and apple brandy with grenadine and occasionally lemon juice (one even included absinthe). Champagne didn't make its debut until 1927 — but thank goodness it did. The drink's effervescence is a crucial element that makes this cocktail perfect for cooling off in style.

Try Campari instead of Aperol with an Americano

An Aperol spritz is a delightful blend of sweetness, lightness, and a hint of bitterness. It's a favorite among many, and while exploring Italy, you'll find both locals and tourists enjoying this stunning sunset-orange beverage during aperitivo hour. If you already love it, consider expanding your cocktail collection by trying another bitters-based drink: the Americano.

This cocktail, which predates the Negroni, originated in Milan, Italy, in the 1860s at Gaspare Campari's renowned Caffè Campari. The recipe is wonderfully straightforward: combine Campari, sweet vermouth, and top it off with club soda. Finish with a slice of orange for garnish. Essentially, it's a bubbly version of a Negroni, just without the gin. As for its name, one theory suggests it became popular among American tourists, while another, as noted by Difford's Guide, posits that Italian vermouth brands marketed a mix of vermouth and bitters as "vermouth Americano" to appeal to American drinkers. Regardless of its origins, the Americano's bittersweet flavor and low alcohol content make it an easy drink to enjoy. Interestingly, it's also a preferred choice of the iconic fictional spy James Bond (in case you thought he only ordered martinis); it's the perfect companion for leisurely afternoons in the sun, cocktail in hand.

If you don't want bitters, opt for a floral Hugo spritz

If you're not a fan of bitters but still crave a sparkling Italian cocktail, you're in luck! Introducing the refreshing and floral Hugo spritz.

This delightful spritz, crafted by bartender Roland Gruber in 2005, blends sweet and herbal elderflower liqueur with prosecco and sparkling water. Elderflower, which flourishes in the Alps, is a favored ingredient in various sweet spirits (most famously St. Germain) and adds a touch of regional charm to the drink. Gruber first created the Hugo spritz in the picturesque Alpine village of Naturno, where the atmosphere is more about enjoying the tranquility of the forest than lounging by the pool. However, that doesn’t mean it’s not a fantastic choice for your poolside gathering! With its zesty lemon and refreshing mint garnishes, it’s an ideal sip for anyone who enjoys bright, sweet, and herbal floral flavors, whether in the shallow or deep end.

Embrace spice with a pineapple jalapeño margarita

Margaritas offer endless customization options and are especially enjoyable as the weather warms up. They are refreshing, zesty, citrusy, and salty—perfect for relaxing by the water. This cocktail, made with lime juice, tequila, and triple sec, can be served frozen, with a salted or chili-spiced rim, and in a variety of fruity flavors. For those seeking a bit of heat, the pineapple jalapeño variation is an excellent choice. The combination of sweet pineapple juice, vibrant citrus from the lime and triple sec, and the kick from the jalapeños creates a delightful tropical experience.

The exact origins of the classic margarita remain somewhat of a mystery, and we may never fully uncover how this beloved drink was created. On the other hand, spicy margaritas gained popularity in the early 2000s. When it comes to adding heat to your pineapple jalapeño margarita, you have several options. You can include fresh pepper slices in the shaker and glass—removing the seeds if you prefer a milder drink—or infuse your tequila with jalapeños beforehand to enhance the spiciness even more (and sweating can help you cool off).

The oft-neglected Aviation looks cool by the pool

A purple drink by the pool? Absolutely! The Aviation is not only one of the most visually stunning cocktails but also one of the most underrated choices for sipping while lounging by the water. This delightful concoction combines gin, maraschino cherry liqueur, crème de violette (crafted from violet petals), and lemon juice, resulting in a floral and sweet flavor with a refreshing citrus twist. And why not don a purple swimsuit to complement your drink?

The Aviation cocktail is credited to bartender Hugo R. Enslinn, who shared the first known recipe in his 1916 book, "Recipes for Mixed Drinks." However, it largely disappeared from U.S. menus and home bars starting in the 1960s when the producer of crème de violette (the key ingredient that gives this cocktail its purple hue) went out of business. It wasn't until 2007 that this richly colored liqueur made a comeback, thanks to Haus Alpenz, a Minneapolis-based importer that brought Rothman & Winter's Austrian version to American drinkers. Soon, bartenders and enthusiasts realized what they had been missing during its long absence.

If you can't find crème de violette, you can create your own infusion using violets, high-proof alcohol, and sugar, or substitute it with a lightly flavored fruit liqueur like blueberry or raspberry. While your drink may not achieve the same vibrant purple color, it will still be delicious.