When I think of June cocktails, breezy sophistication comes to mind: stems of iced champagne offered from silver platters at an outdoor wedding reception; tall, cold vodka Collinses garnished with wheels of lime before an alfresco supper of soft-shells and silver queen succotash; savory, grapefruit salty dogs downed with a can of mixed nuts off the back of a friend’s boat.

I’ve ne...

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