We thought it might never happen, but the sun has returned to bestow upon our pasty flesh the glory of its rays. With it, the flavors of spring have begun to creep onto cocktail menus, taking advantage of seasonal produce or enlivening our livers with copious quantities of tequila. Our preferred summer cocktail is a foam cup of Bud Light in McCarren Park, but for the more refined palate, here are some places to enjoy the bounty of this new season.

(The Press Lounge)

Rooftop escape The Press Lounge employs a special "urban forager" to procure items for their new cocktail lab, which will also offer workshops for budding mixologists to create their own cocktails. Their set menu for the season includes the Dauphin, with a base of strawberry and radish puree that gives it that bold pink color. On top, pleasingly bitter Aveze liqueur, Teeling Irish whiskey, local honey, a fresh citrus sour mix and a fennel infusion to bump up the anise notes. That thing that looks like a baby watermelon on top? It's a radish. 653 11th Avenue, (212) 757-2224

(Davio's)

Steakhouses typically boast bold reds and dark spirits, but Italian-style steakhouse Davio's is taking things lighter this season with their version of an Aviation Cocktail called The La Lavanda. The floral creation mixes Hendricks Gin with lavender syrup, lemon juice and Creme de Violette, creating a purple-hued drink that dances on the tongue. The spear of lavender that serves as garnish ought to transport you Provence—even if you've never been. 447 Lexington Avenue, (212) 661-4810

(Lizzie Starr)

As produce slowly comes back into season, take advantage at Saxon + Parole, where the bartenders have adorned their cocktails with a light spring snack in the form of sugar snap peas. Their Spring Daiquiri ($14) isn't the frozen crap from the beach; they're mixing Cana Brava rum with lemon-thyme cordial, sugar snap peas and citrus to create a sweet but vegetal drink you can pretend counts as a salad. Around the rim, they're employing a tarragon salt to balance the sweetness of the rum, plus a garnish of a few crunchy peas for snacking. 316 Bowery, 212-254-0350

(Forrest Point)

Forrest Point's excellent Milk Punches have been updated for the season to include the Margot McGowan ($9), named for the head bartender's grandmother. As with all milk punches, there are quite a few ingredients, but important notes are three different types of booze, fruit (green apple, blackberry, lemon, orange), vanilla, Barry's Irish Tea and white peppercorn (among many others). Though the cocktail is made with dairy, note that it ends up clear so it won't curdle on one of spring's warmer days. 970 Flushing Avenue, Bushwick, (718) 366-2742

(Caledonia)

Yorkville's Scottish haven Caledonia is well-known for the scotch whiskey selection, but they offer less peaty fare, too, like their new spring cocktail addition Southside Rickey ($12). Like the lime rickeys of our youth, the drink is heavy on the citrus flavors, with lime juice and simple syrup muddled with mint and cucumber. Add in a dose of Snow Leopard Vodka and it's a grown-up version of the refreshing summer cooler. 1609 2nd Avenue, (212) 734-4300

(Pounds & Ounces)

Chelsea's Pounds & Ounces grabs onto the tea cocktail trend with their Matcha Madness, which uses a green tea-infused simple syrup and a matcha sugared rim to tell its story. Vodka, St. Germaine and lemon juice are also part of the tale, which employs a sweet fig puree to add some heft to the light, citrusy cocktail. 160 8th Avenue, (646) 449-8150

(Tijuana Picnic)

Tequila is tailor-made for warmer weather, when the margs come out and brain freeze sets in. At the LES's Tijuana Picnic things are slightly more refined, where the tequila is infused with jalapeno and fortified with mezcal in their Smokin' Maid ($12) cocktail. To that, bartenders add fresh lime and cucumber juices, agave syrup and a handful of mint leaves. Like a margarita, this comes with a salt-and-pepper rim as a foil to the smokey, spicy and sweet flavors of the drink. 151 Essex Street, (212) 219-2000

(Sekend Sun)

Speaking of pepper, Astoria newcomer Sekend Sun employs the spice in its Chelsea Physics cocktail, which bucks the sweet spring trend with a syrup infused with the piquant spice, as well as a celery soda to amp up the savory qualities. For booze, it's gin and Cocchi Americano, a botanical Italian liqueur made from bark, then a squeeze of fresh lemon to tie it all together. Note the salt-and-pepper rim and celery stalk, like a bloody mary without the blood. 32-11 Broadway, Astoria, (917) 832-6414

(The Late Late)

They're doing lots of fun things with Guinness at The Late Late, but the Guinness Minty Fresh ($5) seems the most seasonally appropriate (just look away, Irish folks, look away). They're pouring the famed stout over ice and adding Creme de Menthe and fresh mint, which takes the subtle sweet beer to a new place over a warm pint enjoyed by a fire. They're also making a Black Velvet ($7) with Guinness and prosecco if tiny bubbles are more your style. 159 E Houston Street, (646) 861-3342