This Is What Summer Should Taste Like
Something shifts in summer. The air is warmer, the days are longer, and everything that felt urgent a month ago suddenly feels a lot less so. Drinks move outside. Plans stay loose. The best part of the season is not any single moment, it is the whole feeling of it, that particular ease that settles in and reminds you to actually enjoy where you are.
Gigli is ready when you are. Crack one open and that's it. No mixing, no bartender, no prep. But if you want to lean into the moment a little? Make it pretty. Add the garnish, use the good glass, build the punch bowl. Here's how we'd do it.
The Cocktails
Every Gigli cocktail is complete exactly as it comes. Real juice, all-natural ingredients, a balanced 5mg THC. The only thing left to do is make it look as good as it tastes.
Blood Orange Margarita THC Cocktail
Tangy Citrus · Bold · Clean Finish
The glass: A rocks glass or lowball. Short, sturdy, made for a drink with this much personality.
The rim: Do this before anything else goes in the glass. Pour a small pile of Tajín onto a flat plate and spread it into an even layer about an inch wide. Cut a blood orange wedge and run the flesh side along the outer edge of the rim, pressing lightly so the juice coats the glass evenly. Then tip the glass sideways and roll just the outer edge through the Tajín, rotating slowly as you go. Tap the glass once to shake off anything loose. The rim should look clean and intentional.
The ice: One large clear ice cube, dropped in after the rim is set.
The garnish: Slice a thin blood orange wheel, then make one cut from the center to the edge and twist the two sides gently in opposite directions to create a standing twist. Rest it on the rim. Tuck a small sprig of fresh rosemary behind the ice. Finish with a pinch of flaky sea salt dropped directly on top of the cube just before serving.
Blueberry Lemonade THC Cocktail
Tart Berry · Balanced · Refreshing
The glass: A tall highball or Collins glass.
The rim: Mix two parts granulated sugar with one part fresh lemon zest on a flat plate. Rub the zest between your fingers as you combine them so the oils release into the sugar. Run a lemon wedge around the outer rim of the glass, then press and rotate the rim into the sugar mixture. Shake off any excess. You want a thin, even coat.
The ice: Crushed ice, packed high. It gives this one the right texture and keeps every sip cold.
The garnish: Thread 5 or 6 fresh blueberries onto a cocktail pick and lay it across the top of the glass. Slice a lemon wheel about a quarter inch thick, cut a slit from the edge to the center, and hang it off the rim. Tuck a small sprig of fresh thyme against the inside of the glass for an herby note that makes the lemon pop.
Bright Tropical · Light Mint · Smooth
The glass: A tall clear glass. You want to see the layers on this one.
The rim: Spread a thin layer of coconut flakes on a flat plate. For toasted coconut, add them to a dry pan over medium heat and stir constantly for about two minutes until they turn golden. Let them cool before using. Rub a lime wedge around the outer rim of the glass to wet it, then press and rotate the rim through the coconut. Tap gently to remove anything loose.
The ice: Crushed ice, filled about two thirds of the way up.
The garnish: Take a fresh pineapple slice about half an inch thick, cut a slit from the outer edge to the center, and rest it on the rim. Add a full bouquet of fresh mint, at least four or five sprigs with the stems together, and press it into the ice so it stands above the rim. Add a lime wheel on the opposite side of the pineapple. 
Strawberry Spritz THC Cocktail
Juicy Berry · Lightly Tangy · Easy Sipping
The glass: A large wine glass or spritz glass. This one is elegant by nature.
The rim: Mix granulated sugar with a small amount of freeze-dried strawberry powder on a flat plate until the color is evenly distributed. Run a fresh strawberry around the outer rim of the glass, pressing just enough to wet it without dripping juice down the sides. Press and rotate the rim into the sugar mixture until you have a light, even coat. Set the glass upright and let the rim dry for a full minute before adding anything else.
The ice: One large ice sphere or a single big cube. The spritz is a slow sipper. You want the ice to last.
The garnish: Fan two or three strawberry slices cut lengthwise and rest them across the top of the ice. Tuck a single fresh basil leaf against the inside of the glass. If you want to fully commit: one edible flower on top. Pansies or violas work perfectly. This is the drink that makes everyone's camera come out.
The Punches
Bold, vibrant, nostalgic. Gigli Punch is built for the group. If you're serving a crowd, here's how to take it from a can to a full moment. And a note on the ice: skip it in the bowl itself. Ice melts fast and waters everything down. Instead, keep your cans cold in a separate cooler until you're ready to pour, then serve each glass over ice individually. That way the punch stays exactly as it should be, from the first cup to the last.
Nostalgic · Tropical · Juicy
The bowl setup: Pour two or three cans into a large punch bowl or clear pitcher right before serving. Add a splash of coconut water for a light tropical backbone that stretches the batch without shifting the flavor. Float sliced oranges, a handful of fresh pineapple chunks, and a few maraschino cherries on top. The fruit is decoration and it is doing a great job.
The glass: Serve over ice in a clear cup or rocks glass so the color shows. Garnish each pour with an orange slice on the rim and a cherry on a pick.
The moment: Every birthday, backyard cookout, and celebration where someone is going to say we need more of this. This is that drink.
Sweet · Tart · Vibrant
The pitcher setup: Pour two or three cans into a large pitcher. Add a small handful of fresh or frozen mixed berries directly into the pitcher. As they sit in the cold liquid, they bleed in and deepen the color beautifully. Add a few thin lemon slices and a sprig of fresh lavender if you have it. Serve immediately so the fruit stays fresh and the color is at its best.
The glass: A coupe or short wine glass. Thread a blackberry, raspberry, and blueberry onto a cocktail pick and rest it across the rim. Add a long lemon twist: use a vegetable peeler to get a clean strip, wrap it around your finger for five seconds to curl it, then drop it in.
The moment: Brunch. Always brunch. Also any Saturday with nowhere to be.
Fresh · Light · Crisp
The pitcher setup: Use a melon baller to scoop honeydew or cantaloupe into clean rounds and add them directly to your pitcher or bowl. Pour two or three cans over the melon balls and add a few thin cucumber slices and a handful of fresh mint. The cucumber and melon together make this the most balanced, refreshing thing anyone will have all summer. Again, serve immediately and keep the remaining cans cold until you need them.
The glass: A highball or tall glass with one long cucumber ribbon pressed against the inside of the glass before pouring. Run a vegetable peeler down the full length of a cucumber to get the ribbon, then press it flat against the inside of the glass before you pour. Add a melon ball on a pick across the rim.
The moment: Daytime. Good light. A table that looks effortless because it actually is.
The Wrap-Up
Summer is short. That is actually the whole point of it. There are only so many warm evenings, only so many weekends where nothing is required of you, only so many chances to sit outside with a cold drink and nowhere you would rather be. The season has a way of making everything feel more worth savoring and the best way to honor that is to actually show up for it.
Gigli is already cold. Already perfect. The garnish, the glass, the coconut rim, the lavender sprig floating in the pitcher. Those are just the things that turn a good night into the one that gets brought up for the rest of the year. However you pour it, whoever you pour it for, make it count.
