Best Use of Fruit: As Cocktail Ice Cubes

Even cocktails lose a little bit of their luster in extreme heat. Either ice melts to fast, ruining your highball, or halfway through your martini glass you start to feel a lukewarm burn. Ice cold beer may trump all in this situation, or you could get a little creative and add something frozen that also adds flavor.

A peach, especially one that may have over-ripened before you could eat it, makes for perfect ice cubes. Slice them about a pinkie finger thick and arrange the slices on a piece of foil or tray. Sprinkle them with a little bourbon, brandy, or liqueur like Cointreau (even bitters) and let them freeze overnight. The little bit of liquor will make them a bit slushy. Drop these in your bourbon and soda (or just straight bourbon) and instead of the drink getting watered down, it gets fruitier and more refreshing. If you'd rather forage your ice cubes, blackberries are out of control right now, and add a little more fun when they bob up and down in your fizzy lifting drink.