Summer is the time for backyard grilling, and all that heat works up a thirst. Some people are content with offering "the usual": coolers of beer, wine and soda pop. But mixology books make it easier than ever to become a "backyard bartender."

That is, in fact, the name of a new book from Nicole Aloni, a Seattle cooking teacher who has, among other things, catered the Academy Awards and prepared a state luncheon for the Queen of England. Her book, "The Backyard Bartender" (Clarkson Potter, 2007), tells you all you need to know about making summer cocktails that are, as she describes them, "refreshing, bright and light as sea foam." She helps you best capture the taste of summer by using the fruits, berries, herbs and even flowers of the season.

Below are a number of make-ahead cocktail recipes that serve a crowd, from Aloni's book and from a handy volume called "The Ultimate Guide to Pitcher Drinks" by Sharon Tyler Herbst (Villard, 2003). The Agua Fresca, a refreshing, alcohol-free choice that is a family favorite, comes from the June/July 2006 issue of EatingWell magazine (www.eatingwell.com). If you want to look like an expert mixing up sophisticated individual cocktails at your outdoor bar, check out the new "Hip Sips" by Lucy Brennan (Chronicle Books, 2007).

Here is a list of "to-dos" for the backyard bartender from Aloni's book:

- Serve summer cocktails very cold. If possible, chill the glass, chill the alcohol, chill all juices or mixers and shake the liquids vigorously over ice before serving.

- Measure carefully so that ingredients are well balanced.

- Work on eye appeal. Use pristine glasses with a garnish that "tells the story" of what's in the recipe.

- Serve cocktails to be sipped, not gulped. In other words, don't go overboard with large drinks that, as Aloni writes, "get you blotto before dinner." Here is her "classic measure": A cocktail should contain no more than 3 ounces of alcohol per serving and no more than five or six ingredients. The drink should have no more than 9 ounces of liquid altogether.

It could be argued that simpler, smaller drinks might allow you to purchase premium brands of alcohol. Here are Aloni's recommendations:

Vodka: Grey Goose, Ketel One, Wyborowa and Stolichnaya

Rum: Myers's or Bacardi; gold and dark, plus an "agricole-style" rum from the West Indies and cachaca, a rum from Brazil

Gin: Hendrick's, Boodles, Ten, Bombay Sapphire

Scotch: single malts - Glenlivet, Laphroaig, Oban or Lagavulin

Bourbon: Maker's Mark, Woodford Reserve or Knob Creek

Whiskey: Jack Daniel's Single Barrel

Tequila: Conmemorativo, Herradura, Patron

Liqueurs: Framboise or Chambord (raspberry), Frangelico (hazelnut), Grand Marnier and blue Curacao (orange), Pama liqueur (pomegranate), Godiva liqueur (chocolate), limoncello (lemon), Drambuie (honey-and-herb flavored whisky)

Sparkling wine: French Champagne or Italian Prosecco

Get shaking, get stirring, get mixing. Summer is short - enjoy!

MANGO-LIME SANGRIA

1 cup peeled, chopped mango (or apricot)

1/3 cup superfine sugar (sold in the baking aisle of the supermarket)

10 ounces fresh orange juice

10 ounces fresh lime juice

1 ounce triple sec

3 limes, thinly sliced

1/3 cup peach brandy or peach schnapps

1 to 2 bottles dry rose wine (see Cook's note)

2 trays ice cubes with raspberries frozen into each

1 to 2 cups soda water

fresh lavender or mint, for garnish

Cook's note: Aloni recommends a dry rose wine like Angove's Nine Vines or Barnard Griffin Rose of Sangiovese.

Combine the chopped mango (or apricot) and sugar and let sit for 1 hour at room temperature.

Combine the sugared fruit (and any juices released), orange juice, lime juice, triple sec, sliced limes, peach brandy and wine in a large, clear pitcher. Stir to blend. Cover and refrigerate for 30 to 60 minutes, or up to 8 hours.

To serve: Stir to mix. Fill wine goblets half full of ice cubes and add the juice mixture and soda water to taste. Stir. Garnish with fresh lavender or mint.

Yield: 8 to 12 servings

Recipe from "The Backyard Bartender" by Nicole Aloni (Clarkson Potter, 2007)

IPANEMA PUNCH

1/2 cup Cointreau

2 cups light rum

3 ounces creme de banane (banana-flavored liqueur)

1 cup pink grapefruit juice

2 cups fresh orange juice

1/2 cup fresh lime juice

1 cup pineapple juice

36 frozen whole strawberries or raspberries

3 to 4 cups ginger ale

mint leaves and 12 pineapple wedges, for garnish

In a large bowl, combine the Cointreau, rum, creme de banane, grapefruit juice, orange juice, lime juice and pineapple juice. Cover and chill for at least 1 hour or overnight.

Pour the mixture into a punch bowl or large pitcher. Add the frozen berries. Top with ginger ale and stir gently to blend. Serve in tall glasses or punch cups and garnish each glass with mint and pineapple.

Yield: 12 servings

Recipe from "The Backyard Bartender" by Nicole Aloni (Clarkson Potter, 2007)

MOJITO

1 bunch fresh mint (see note)

3/4 to 1 cup superfine sugar (sold in the baking aisle of the supermarket)

12 squeezed lime halves (reserved from limes squeezed for juice)

1-1/2 cups freshly squeezed lime juice

1 (750 milliliters) bottle light rum (see Cook's note)

4-1/2 cups cold seltzer water or club soda

Cook's note: For an alcohol-free "nojito," omit the rum and increase the seltzer to 7-1/2 cups.

Wash the mint and blot it dry. Reserve 12 sprigs for garnish. Place them in a plastic bag and refrigerate. Remove the leaves from the remaining mint. Place in a pitcher that will hold about 3 quarts. Using a long-handled wooden muddler or wooden spoon, muddle the mint leaves and sugar for about 30 seconds. ("Muddling" means stirring together, pressing down to crush the ingredients and release fragrances.) Add the 12 squeezed lime halves and muddle a few strokes to release the oils in the lime rinds. Stir in the lime juice and rum. To serve immediately, slowly add the cold seltzer, tilting the pitcher and pouring the seltzer into the pitcher's side to retain as much effervescence as possible. Stir gently to combine. Fill 12 (10-ounce) tall glasses 3/4 full of crushed ice. Fish out a squeezed lime half and a few mint leaves from the pitcher and add to each drink. Garnish each serving with a reserved mint sprig. Serve with a straw.

To make ahead, keep the pitcher - without the seltzer added - covered and refrigerated until ready to serve. You will notice that the mint leaves will discolor, so, just before serving, strain the pitcher and discard the darkened mint leaves. Add a fresh bunch and proceed to add the seltzer as directed.

Yield: 12 servings

Recipe from "The Ultimate Guide to Pitcher Drinks" by Sharon Tyler Herbst (Villard, 2003)

WATERMELON AGUA FRESCA (ALCOHOL-FREE)

8 cups cubed, seeded watermelon (about 6 pounds with the rind), divided

1 cup water

1/3 cup sugar

1/4 cup fresh lime juice

4 cups club soda or seltzer water, well chilled

lime slices for garnish

Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.

To serve, stir in club soda (or seltzer) and garnish with lime.

Yield: 10 1-cup servings

Recipe from EatingWell magazine, June/July 2006; also at www.eatingwell.com

ican Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.

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