You’ll want to make these refreshing drinks before summer ends.

Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley

Even though August is the beginning of the end of summer, we’re still reaching for refreshing spritzes and frozen cocktails to beat the heat. Whether you’re hosting a backyard barbecue and want to make a Dirty Martini Spritz to bring Martini lovers into the fold, or simply want to take it easy with a three-ingredient Ginger-Lemon Tonic, these are the month’s most popular cocktail recipes to end the season in style.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen

The so-called spritz of the summer, the Hugo Spritz was first made by bartender Roland Gruber in the Northern Italian town of Naturno, near the Austrian border.

The extra bubbles from the combined Prosecco and sparkling water enhance the floral aspects of this spritz.

Legend has it that this simple drink was named after elderly Italian gentlemen who found themselves swerving on their bicycles to get home after enjoying one too many drinks.

Not sure what wine to use? We suggest trying a dry Italian Pinot Grigio or Sauvignon Blanc.

This combination of spicy ginger and tart lemon was inspired by a drink F&W Assistant Editor Lucy Simon’s grandmother would make to soothe an upset stomach or sore throat.

Complex and refreshing, this three-ingredient tart and fizzy drink is a satisfying nonalcoholic alternative to a Gin & Tonic.

With the invigorating essence of shiso leaves, this vibrant dark purple spritz is an excellent option for utilizing excess red wine.

Adding red wine vinegar introduces a desirable boost of acidity to the concoction. Optionally, you may replace it with red verjus for a more fruit-forward taste.

One of Cuba’s greatest gifts to the cocktail world, the Hemingway Daiquiri boasts a rich backstory. Developed in the 1930s at the famed El Floridita, it is said to have been either a preferred choice of the legendary author Ernest Hemingway or crafted in his tribute.

In contrast to a typical Daiquiri that uses cane sugar or simple syrup, the Hemingway Daiquiri primarily uses maraschino liqueur for sweetness.

For crafting this classic cocktail, opt for a light-bodied, dry style of Port, which is a fortified wine originating from the white grapes of Portugal’s Douro Valley.

Low in alcohol but full of flavor, the White Port and Tonic is a great example of a highball, which combines an alcoholic base with a carbonated mixer to extend the drink.

Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley

You’ve probably had a Dirty Martini, but when was the last time you tried a Dirty Martini Spritz? Playful and briny, this cocktail is an enjoyable way for Martini and spritz enthusiasts to find common ground.

Prefer a sweeter cocktail? Simply replace dry vermouth with Italian vermouth bianco (also known as vermouth blanc).

Simple rosé syrup is all you’ll need to transform your French 75 from classic to beach-ready.

If you have leftover syrup, try drizzling it over ice cream or cakes, or mix it with club soda for a low-ABV highball.