Since summer is in full swing, and there are BBQs, sporting events and block parties galore, it's time to spice up your drink repertoire and make your parties a must-attend-event.

Wether you are a college student throwing day parties in your back yard or in your 30s casually having friends over for brunch, these five cocktails will make you the star of every party.

1. Caipiroska

Our first drink takes us to Brazil. This tart and sweet drink is perfect for hot days and cool nights this summer.

What you need: Half a lime 2 spoonfuls of sugar, and vodka (per glass).

How to prepare: Take the half a lime and slice it into 4 wedges. Place the lime and sugar into a tumbler glass and mash the two ingredients together. If you really love lime, you can add a little lime juice, then fill it with ice and pour vodka until full. If you have a drink shaker, you can mix your drink, but it is just as good unshaken. Top off with a lime wedge.

2. Boozy Bubbly Sherbet Punch

You might have seen this Tasty video on Facebook, but it's time to actually make it. This is perfect for summer, sweet, light and very cold for those hot days spent outside.

What you need: 1-2 packets of fresh raspberries (depending how much you like raspberries), a pint of rainbow sherbet, half a can of fruit punch concentrate (6oz) and half a can of pink lemonade concentrate (6oz) both thawed, 1 cup of vodka, 5 cups of ginger ale, 1 bottle of champagne, and cupcake liners.

How to prepare: Using the cupcake liners in a muffin tin, fill each half way with raspberries and then top each one off with a scoop of rainbow sherbet. Freeze for at least two hours. Next find a large pitcher or mixing bowl and add both concentrates, the rest of the raspberries and the vodka. When ready to serve, add the ginger ale. To serve, place one frozen raspberry and sherbet scoop in each mug, fill half way with the punch mix, and finish each glass off with champagne.

3. Tequila Sunrise Jello Shots

These are not your average jello shot. These classy summer goodies could pass as a snack, and per perfect for bringing to events like concerts in the park, or just to a picnic.

What you need: 1 orange, 1.5oz of grenadine syrup, 2oz orange juice, 1 packet of unflavored jello/gelatin, 2oz of water, 1 tbsp. of sugar, 3oz of vodka.

How to prepare: Cut orange in half and scoop out the pulp (and eat them!) Wash out the orange peels and dab dry. Place in a muffin tin. Put the grenadine syrup and juice in small saucepan, then add half a packet of unflavored jello or gelatin over top and let it sit for 1 minute. Stir over low heat until gelatin has dissolved (6 minutes). Divide between orange halves and chill. Combine water and sugar in saucepan, then add the remaining gelatin sit for 1 minute. Stir over low heat until gelatin has dissolved, then take off heat and add the vodka. Add red food coloring if desired, then pour over the first layer, filling each orange half to the top. Chill overnight.

4. Ginger-Peach Soda

What you need: 1 cup of sugar, 2 tbsp. minced fesh ginger, 2 ripe (almost over ripe) peaches, 2 liters of your favorite seltzer, 16 fresh mint leaves.

How to prepare: Bring the cup of water, sugar and ginger to a simmer over medium heat until sugar is dissolved. Remove the simple syrup form the heat, cover and steep for 30 minutes. Pour syrup through a sieve into a medium-sized bowl, then press the ginger against the sieve to extract extra flavor. Cover and refrigerate until cold. To serve, add peach slices to each glass, add about 2 tablespoons of the chilled syrup to each and fill with seltzer. Stir and serve.

5. Peach Melba Mimosas

Everyone loves a good brunch mimosa. On Sundays be sure to serve the classic orange juice and champagne, but add a little fun and festivity to the mix with this sweet berry and peach version.

What you need: 1.5 cups of thawed frozen raspberries, ¼ cup of sugar, 1 cup of thawed frozen peaches, 1 tsp. fresh lemon juice, 2 bottles of chilled champagne, and ½ pt. of fresh raspberries.

How to prepare: Puree the frozen raspberries and 2 tablespoons of sugar in a blender and pour over a strainer into a small pitcher. Puree the peaches with remaining sugar, lemon juice and 3 tablespoons of cold water. Add 2 spoonfuls of each puree into a glass and fill it with champagne. Garnish with the fresh raspberries.