Summer is officially here, which means it's time for ice cold cocktails.

The Taste SF has teamed up with Hog Island Oyster Company's Saul Ranella to create three barbecue-ready drinks. We made the Marshall Margarita for our Fourth of July celebration—you might say we saw stars.

The Sacred Cenote is a delicious mezcal and amaro cocktail. You can make it at home, or try it at Hog Island's Ferry Building oyster bar. Get the recipe and more.

Ranella garnishes the Punch Drunk & Bitter(pictured at top) with brandied cherries and tarragon. Plus, Hog Island supports Bay Area artisans by using local ingredients, including St. George Spirits' Bruto Americano and Terroir Gin, along with fresh tarragon from the CUESA Farmers Market. Get the recipe and more.

The classic marg is the ultimate summer cocktail. In his Marshall Margarita, Ranella adds a local twist with the addition of St. George Spirits' Green Chile Vodka. This is a cocktail you'll be making all summer long. Get the recipe and more.

// This article was originally published on The Taste SF.