In the summer, sitting on my patio drinking a cocktail is the adult equivalent of hanging out at the Oakbrook pool as a kid. The first sip always gives me the same delicious feeling I had when lifeguard Jack Connelly (yup, that one) screamed, "Adult swim is over! Kids can re-enter the pool!"

Ah, the little things in life.

However, the summer-ish bottles of gin, vodka and tonic in my home bar aren't cutting it. I need something new. I need advice.

In Tacoma, the go to bartender for cocktail advice is Chris Langston of the 1022 South lounge on Hilltop Tacoma. He, Corey Lund and crew create craft cocktails from quality ingredients with a meticulous observance of the history and evolution of each cocktail – mixing a variety of housemade bitters and botanical infusions with spirits from faraway lands. Langston knows his shit.

Langston recommends five bottles - all available in Tacoma - that I should stock in my home bar this summer. Below he lists the bottles, suggests the perfect cocktail recipe for each bottle and adds his expert advice.

Bottle: el Jimador reposado

This is 100 percent agave tequila that is nice and affordable. It is what we use in our Garden of Forking Paths cocktail and our three-pepper infusion (serrano, jalapeno, habanero), which makes a nice, spicy margarita.

• 1.5 oz 3 pepper infused el Jimador*
• .5 oz fresh lime juice
• .5 oz Cointreau
• .5 oz fresh orange juice
• .5 fresh grapefruit juice
• Pinch of salt

Combine all of the ingredients over ice, shake and strain over fresh ice.

*Slice the 3 peppers lengthwise, and then drop in the bottle. The flavor will develop over time, so keep the peppers in the bottle.

Bottle: Falernum liqueur

Falernum is a low proof liqueur flavored with cloves, almonds, ginger, and limes. It's a fun flavor profile that lends itself naturally to tiki drinks - especially the Mai Tai that I list below - but also plays well with other spirits.

• 1 oz white rum
• 1 oz dark rum
• 1 oz lime juice
• .5 Cointreau
• .5 falernum
• .5 oz grenadine

Combine all of the ingredients over ice, shake and strain over fresh ice. Garnish with a cherry and lime.

Bottle: Maraschino liqueur

Maraschino is liqueur made from Maraska cherries from Croatia. It is also flavored with honey and crushed cherry pits, which give it a hint of almond. This liqueur and the cherries that it is made from are completely different from the fluorescent, toxic bar cherries that are so ubiquitous. It works great in a number of cocktails, but a quintessential summer cocktail is the daiquiri. Here's a classic recipe for the Hemingway Daiquiri (aka, the Papa Dobles):

• 1.5 oz white rum
• .5 lime juice
• .5 Maraschino liqueur
• 1 oz fresh grapefruit juice

Bottle: Clear Creek Pear brandy

Clear Creek is a local distillery that makes great spirits. At 1022 we use their pear brandy as the base spirit in our Sidecar. The Sidecar is a refreshing cocktail that is great for the summer months. Here's the recipe that we use at the bar:

• 1.5 oz Clear Creek Pear brandy
• .5 oz fresh lemon juice
• .5 oz Cointreau
• .5 oz simple syrup*

Combine all of the ingredients over ice, shake and strain into chilled cocktail glass. Finish with orange twist.

*Combine 2 cups of sugar and 2 cups of boiling water. Simmer 20 minutes, and then allow to cool. Pour into clean, empty bottle.

Bottle: Jasmine pearl infused white wine

White Vulture is a guest favorite at the bar. It is made with a number of ingredients (including jasmine pearl tea from Mad Hat Tea Company in Tacoma) that can be made in large batches for parties.

• 4 oz jasmine pearl infused white wine*
• 1 oz lemon juice
• .5 oz lemongrass syrup**
• .5 ginger syrup***
• seltzer water

Combine ingredients over ice in a tall collins glass then finish seltzer water.

*Combine jasmine pearl tea with 750ml of white wine in a clean, sealable container. Refrigerate for 48 hours, then double strain back into wine bottle.

**Combine 1 cup of dried lemongrass with 2 cups sugar and 2 cups boiling water. Simmer 20 minutes, and then allow to cool. Double strain into clean 750 ml bottle.

***Combine 1 cup of chopped ginger with 2 cups sugar and 2 cups of boiling water. Simmer 20 minutes, and then allow to cool. Double strain into clean 750 ml bottle.

1022 South

4-11 p.m. Sunday-Monday, 4 p.m. to midnight Tuesday-Wednesday, 4 p.m. to 2 am Thursday-Saturday, happy hour is 4-8 p.m. daily
1022 S. J St., Tacoma
253.627.8588