Summer is just the time to kick back and sip cool cocktails with friends. In that spirit, we’ve gathered together five of our favorite Greek cocktail recipes to share with you!

Tears of Chios Mastiha Cocktail

This lovely brings the taste of mastiha, a gum like resin from Chios – my dad’s side of the family is from Chios so this one is a family favorite!

2 ounces Skinos Mastiha Liqueur

2 ounces vodka

1 ounce fresh-squeezed lime juice

1 ounce agave

4 red grapes, plus extra for garnish

4 fresh mint leaves, plus extra for garnish

Muddle grapes and mint leaves in a cocktail shaker. Add the remaining ingredients with ice and shake vigorously. Strain and serve over ice and garnish with grapes and mint leaves.

Adapted from GB Rooftop Garden, Athens and Jules Catering

by Jacqueline Anderson

Greek Mojito

For you mojito lovers, this is muddling magnificence my friends – that’s all I can say. Actually, I can say more, much much more about the amazingness here but I’ll let you just taste it instead!

4 mint sprigs

2 teaspoons brown sugar

1/2 ounce fresh lime juice

1 1/2 ounces Metaxa brandy

1/2 ounce fresh lemon juice

ice

1 ounce chilled club soda

In a cocktail shaker, muddle the mint with the brown sugar and lime juice. Add the Metaxa, lemon juice and ice. Shake well and strain into an ice-filled highball glass. Top with the club soda.

from Estia Restaurant , Philadelphia

Santorini Sunrise

Try a Santorini Sunrise and you’ll know a real taste of heaven. An especially pretty drink, I’ve enjoyed this cocktail at Molyvos in NYC a number of times and it never disappoints. Found the recipe in Saver Magazine a couple of years ago and it’s become a party staple around here!

2 slices pink grapefruit, quartered (8 total pieces)

4 mint leaves, plus more for garnish

2 tsp. honey (Greek honey, if available or substitute agave nectar)

2 oz. ouzo

3 oz. freshly squeezed pink grapefruit juice

1 oz. Campari

In a highball glass, muddle seven of the quartered grapefruit slices together with mint and honey. Fill with ice; add vodka, juice, and Campari and stir. Garnish with remaining quarter slice of grapefruit and additional mint leaves.

from Molyvos Restaurant via Saveur Magazine