Hotel bars and restaurants across the globe are tapping into locally sourced ingredients, original recipes, refreshing flavors and bright colors to liven up summer cocktails this season.

Sometimes finding the best ingredients is as simple as looking in your own backyard, Tim Palmer, executive chef at Fairmont Royal Pavilion in Barbados, said in an email interview.

Palmer said Barbados is ripe with fresh mangoes, which is a key ingredient for his hotel’s "Spicy MangoRita" beverage.

“We are blessed to have some of the most amazing mangoes, if we get them before the monkeys,” he said.

In Hawaii, Timbers Kauai at Hokuala is whipping up its “Hanalei Bae” cocktail using locally sourced Hanalei vodka with coconut from its 16.5-acre organic farm.

Harvest Table at Harvest Inn in St. Helena, California, is letting its local strawberries be the star of the show when crafting its refreshing “Strawberry Fields” cocktail.

For more summer-inspired beverages, click through the slideshow below and read about the inspiration behind each cocktail.

"Our contemporary Fifty-6 Degrees Lounge overlooks the Cascades and features 56 rotating, seasonal cocktails throughout the year. This summer, our 14 new cocktails incorporate seasonal ingredients and freshly-grown herbs from our Hay Creek Garden for the perfect refreshing, summer cooldown,” said Andrew Wilson, director of food and beverage at Suncadia Resort in Cle Elum, Washington.

"Nothing says summer like tropical flavors. Coconut, pineapple and macadamia are huge tropical flavors that happen to be parts of a Piña Colada. At the Menlo Tavern, we shake it up a bit, serving it martini style. I chose to name the cocktails after songs that were great influences to my life, and most people know. With our nightly live music on the patio, it is especially fun to see our guests singing along to their cocktail namesakes,” said Ron Manlapid, mixologist at Menlo Tavern in Menlo Park, California.

“To take advantage of all the local strawberries in season, I wanted to create a refreshing and balanced cocktail that appeals to all palates,” said Alexis Perez, head bartender at Harvest Table in St. Helena, California.

“Finding the best ingredients is as simple as looking out your back door, and here in Barbados we are blessed to have some of the most amazing mangoes, if we get them before the monkeys. This perfectly balanced Spicy MangoRita is the best way to relax while taking in the views of the pristine Platinum Coast,” said Tim Palmer, executive chef at Fairmont Royal Pavilion in Barbados.

“The Smoking Beauty is an amazing, multifaceted cocktail featured at Ponto Lago restaurant. The delicate floral notes of the hibiscus, contrasts surprisingly well with the smoky nature of the mezcal. The touch of Licor 43, well-known in the famous Carajillo cocktail, adds a touch of aromatic herbs and spice, citrus and vanilla. We add house-made vanilla bean simple syrup bringing out the vanilla qualities more, and complete the cocktail experience with an egg white for a delightful light and frothy texture on your palate. Floral, smoky and frothy. A must-try cocktail only available at Ponto Lago restaurant, Park Hyatt Aviara!” said Carlos Batista, director of food and beverage at Park Hyatt Aviara in Carlsbad, California.

“One of our most popular summer cocktails has to be the Sunset Reviver from Serge Saouma, lead food and drink enthusiast at the Canopy West Palm Beach. This refreshing elixir is a blend of wild berry vodka, house-made turmeric syrup and fresh pomegranate juice — served in our ‘recovery’ bags," said Brian Cooke, vice president of food and beverage at Driftwood Hospitality Management.

“Our rooftop bar and restaurant The Woods is the perfect Mile High City destination for summer dining because of its huge patio with panoramic views of the Rocky Mountains and the downtown Denver skyline. We invite hotel guests and the public to join us to sip one of these refreshing new summer cocktails while enjoying the cool summer breeze,” said Rachel Wilson, general manager at The Source Hotel + Market Hall in Denver.

“The Hanalei Bae cocktail marries locally sourced Hanalei Vodka with the freshness of coconut from our 16.5 acre organic farm, The Farm at Hokuala. At Timbers Kauai, we harvest native and canoe crops that are utilized in everything — from our cocktails to dishes at our signature restaurant, Hualani’s. The Hanalei Bae’s final touch of ube, Haupia whipped cream and toasted coconut provides a true taste of our land's bounty,” said Cory Dotario, food-and-beverage director at Timbers Kauai at Hokuala in Hawaii.

“I love to add my take on Italian classics — a Negroni, like a pizza, is an incredibly famous cocktail and it’s recently been recognized as the most popular cocktail in the world. Negroni is not just a cocktail, it’s a story written in books. Despite its popularity and ‘status’ as the most famous aperitivo, it hasn’t prevented bartenders from all over the world from coming up with their own version. If you think about it, have you ever met anyone who hasn’t had a Negroni in their life?,” said Raffaele Orlando, head mixologist at the Lobby Bar at Rosewood Castiglion del Bosco in the Province of Siena, Italy.

"The Ciça cocktail draws its inspiration from the lush Amazon rainforest, where the diverse botanicals come together to create a harmonious symphony of flavors. We wanted to capture the essence of this natural paradise in a single glass,” said Romain Avril, food and beverage executive assistant at Rosewood São Paolo. “The combination of Amázzoni Gin, infused with the spirit of the rainforest, the delicate sweetness of elderflower, the smoky allure of Palo Santo, and the exotic touch of lychee, creates a taste of nature's finest in every sip."

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