Thankfully, Eric has found a happy medium

We've cut carbs, sugar, and we've even cut down on caffeine. The one thing we're not willing to forego this summer is our beloved cocktail. Local barmaster Eric Hay has had his hands in the bar programs at Bar Deville, Duchamp, and Bangers & Lace. In other words, he's a pro. Thankfully, Eric has found a happy medium between counting calories and counting shots, and he's broken down this science into two summer-ready cocktails that you and your besties can try at home. Give it your best shot, then comment below and let us know how it went. After the buzz wears off, of course.

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Fresh Raspberry Daiquiri
2 oz. Ron Matusalem Platino Rum
1 oz. Coconut Nectar Syrup
1 oz. Fresh-Squeezed Lime Juice
3 Raspberries (Muddled)

GLASS: Cocktail or a stem glass.
BUILD: Muddle raspberries in the bottom of a shaker tin, add all other ingredients with ice and shake hard for eight to 10 seconds.
Double-strain (using a Hawthorne strainer and also a Chinois strainer to get rid of seeds and fruit pulp) into a chilled, stemmed cocktail glass.
GARNISH: Garnish with a lime wheel and a skewered Raspberry.

Rye Whiskey Smash
1.5 oz. Templeton Rye Whiskey
.75 oz. Coconut Syrup (heavy pour)
.75 oz. Fresh-Squeezed Lemon Juice
8 mint Leaves (lightly muddled)

GLASS: Rocks or a double old-fashioned glass.
BUILD: Lightly muddle mint in a shaker tin, add all other ingredients with ice and shake hard for eight to 10 seconds.
Double-strain (using a Hawthorne strainer and also a Chinois strainer to get rid of the mint leaf pieces) over fresh ice into a rocks or a double old-fashioned glass.
GARNISH: Garnish with a spanked mint sprig placed in the glass.