I gauge the turning of the seasons by which drinks I desire, and my strong yearning for daiquiris and mint juleps is as accurate as any calendar for telling me it's summer. Normally, I'd be stocking limes, mint, and soda. But my summer drinking plans have been disrupted by the fact that I am moving cross-country to San Francisco, so I need to use up all the leftover specialized booze that I bought, made a drink or two with, then stuck back into my liquor cabinet: things like Bénédictine and CrÃ¨me Yvette that I don't want to lug to the West Coast. You probably don't have quite the same dilemma, but everyone has bottles of random booze sitting around. So, I wondered, is there a single technique that I can apply to any booze to make a great summer drink? Little did I know frat parties would end up inspiring the solution.