This past Tuesday we received quite a few responses to our call for cooling summertime cocktails, and we’re happy to share both the suggestions and the winners’ names here today. (Each of these readers scored a pair of tickets to the Italian Expo, set for June 3-5 at the George R. Brown.) Just in time for a long Memorial Day weekend, here are some of your recommendations for beating the heat:

“My new favorite summer drink is a Moscow Mule made with Fevertree Ginger Beer:

One part vodka

Two parts ginger beer

Big squeeze of lime juice

Shake, then pour over ice.”

— Diane Moore

Aperol Spritzer

1/2 cup Aperol (found near the Campari at the liquor store)

1/2 cup Prosecco (sometimes I use a still white wine like Pinot Grigio instead, depends on your preference)

1/4 cup club soda or seltzer water

A slice of orange

Couple of ice cubes

Combine ingredients and serve.

“This is a popular drink in Venice in the summertime. Yummy and refreshing, like sunshine in a glass!”

— Deanna Burns

Grapefruit Champagne Sorbet Cocktail

2 grapefruit

1/2 lemon

1/2 cup sugar

1 cup Champagne (reserve additional Champagne for serving)

Juice the grapefruit and lemon and run through a sieve to strain out all pulp and seeds. Combine the grapefruit juice, lemon juice, sugar and Champagne in blender and process until combined. Place in the freezer to chill for at least an hour. Process the mixture in an ice cream maker according to the manufacturer’s instructions. Spoon the sorbet into a covered container and place in the freezer for 4 to 6 hours to harden. Remove from the freezer 20 minutes before serving. Scoop a few spoonfuls into a Champagne flute or dessert cup and top with more Champagne.

— Erin Miller