An icy soda is one of warm weather’s greatest pleasures. And we’re not the only ones who think so: Some of our favorite bartenders from around the country have gone back to basics, using new and old-school sodas in an array of simple spiked takes on the classics. Pack up a cooler and hit the road with these great recipes.

ROOT & RYE

Recipe adapted from Lara Creasy, JCT Kitchen, Atlanta, GA

Yield: 1 drink

Ice
2 ounces Redemption Rye
4 dashes Regan's Orange Bitters
4 dashes Fee Brothers aromatic bitters
IBC Root Beer
Orange peel

In a mixing glass filled with ice, combine the rye and bitters. Stir until chilled, then strain into an ice-filled Old-Fashioned glass. Top with the root beer and stir once to combine. Express the orange peel's oils by twisting it over the surface of the drink, then drop the peel into the drink and serve.

ITALIAN ROOT BEER FLOAT

Recipe adapted from Péché, Austin, TX

Yield: 1 drink

Ice
2 ounces Galliano
4 ounces Mexican Coca-Cola
½ ounce heavy cream

In a mixing glass filled with ice, combine the Galliano, Coca-Cola and heavy cream and stir until chilled. Strain into an ice-filled Collins glass and serve with a straw.

SYRIA LIBRE

Recipe adapted from David Wilson, Mezze, Los Angeles

Yield: 1 drink

Ice
1¼ ounces Smith & Cross rum
½ ounce lime juice
½ ounce hibiscus-sumac syrup
3 ounces Jolt Cola
2 mint leaves

In a Collins glass filled with ice, combine the rum, lime juice, hibiscus-sumac syrup and cola and slowly stir until completely chilled. Garnish with the mint leaves and serve.

REDHEADED STEP CHILD

Recipe adapted from Lucy’s Fried Chicken, Austin, TX

Yield: 1 drink

Crushed ice
1 ½ ounces Treaty Oak Rum
¼ ounce fresh lime juice
6 ounces Big Red soda

Fill a Collins glass with the crushed ice. Add the rum and lime juice and top with the soda. Stir until combined and serve with a straw.

THE GIRL FROM IPALOMA

Recipe adapted from Joseph Brooke, Mixology 101, Los Angeles

Yield: 1 cocktail

Ice
1 ounce London dry gin
½ ounce lime juice
½ ounce coconut purée
½ ounce elderflower cordial
¼ ounce grapefruit juice
Mexican Squirt
Cherry

In a cocktail shaker filled with ice, add the gin, lime juice, coconut purée, elderflower cordial and grapefruit juice. Shake well and strain into an ice-filled Collins glass. Top with Mexican Squirt and garnish with the cherry.

SOUTH OF THE BORDER

Recipe adapted from Jacob Kent, Viktor & Spoils, New York City

Yield: 1 cocktail

6 to 8 mint leaves, plus 1 for garnish
1 cilantro stem, plus 1 for garnish
¾ ounce fresh lime juice
¾ ounce jalapeño simple syrup
1½ ounces Tanqueray No. Ten gin
Ice
Jarritos Toronja Mexican Grapefruit Soda

In a mixing glass, add 6 to 8 mint leaves, 1 cilantro stem, the lime juice and the simple syrup. Muddle gently until fragrant, then add the gin. Fill the glass with ice and shake well. Strain into an ice-filled Collins glass and top with the Jarritos. Garnish with the additional mint leaf and cilantro stem and serve.

THE JUNIOR

Recipe adapted from Stephanie Melidis, City House, Nashville, TN

Yield: 1 drink

Ice
1½ ounces white whiskey
3 dashes lemon bitters
2 ounces Dr. Enuf
½ ounce crème de violette

In an Old-Fashioned glass filled with ice, combine the white whiskey, lemon bitters and Dr. Enuf. Stir and top with the crème de violette; serve.