Add ice to a glass. Pour over ice, enjoy!

Pour into a martini glass and enjoy!

Pour everything into a bowl. Add topping ingredients. We haven’t specified the amount of the topping ingredients. This depends on you, and how many toppings you want, and what amount.

While ginger is steeping begin juicing the lemons. Add lemon juice to a large glass along with raw honey. (I personally thought 1 1/2 tablespoons honey was perfect, but you can use more or less.)

After 10 minutes, pour ginger water through a mesh strainer into the glass with lemon juice and honey. Stir with a spoon until honey is dissolved. Immediately add ice and a splash of seltzer water and enjoy!

Add the kompot (see below), gin, apple brandy and several ice cubes to a cocktail shaker. Shake for 15 seconds or until chilled, then strain into prepared rocks glass. Top with red zinfandel, do not stir.

Drop in a few blueberries. Place the plum slice on the edge of the glass, or drop it into the drink for good measure.

For the kompot:
Combine pitted and chopped (skin left on) peaches, nectarines, and plums in a large, heavy pot (6 cups total). Add the raspberries, blueberries, sugar and cinnamon, then gently toss.

Using a potato masher, mash the fruit. Allow to sit at room temperature for 10 minutes to release the juices.

Add 8 cups water to the pot and bring to a boil. Reduce heat to medium-low and simmer another 10 minutes. Skim the foam from the surface and discard (a slotted spoon works well for this). Remove from heat and let cool completely. Refrigerate for a minimum of 4 hours.

Strain kompot through a sieve and store in the refrigerator in an airtight container for up to a week.

Strain the drink to remove the foam created from the blender. Serve in an iced glass with a sugared rim. Enjoy!