A batch of new beach bars are joining the city’s open-air dining scene this summer, which means it’s the perfect time to throw on a pair of shades and head out for a sun-soaked day drink. Whether you’re into boozy slushies, rum punches, classic daiquiris, or trendy tiki cocktails, these new (and returning) seasonal spots have something to please all palates. In between visits to our coveted dockside destinations and sky-high rooftop bars, enjoy a little change of scenery at one of these outdoor hangouts.

El Tigre: Not only has the Dooby’s team graced us with Old Boy and Fat Tiger inside the new Broadway Market, but they’ve also launched El Tigre—a pan-Latin-inspired tiki bar that expands cocktail service outside onto Broadway Square. Beneath the twinkling lights on the market’s patio, beverage director Tyler DiMarco pours thoughtful creations including the cachaça-forward “Muito Bom,” a classic Planter’s Punch, and the “Viracocha”—a flagship cocktail made with Peruvian pisco, dry gin, tropical fruit juices, and cinnamon. “It embodies who we are and what our mission is,” DiMarco says of the Viracocha, which is named after the ancient Peruvian Incan god of the sun.

Standout sip: The “El Teniente,” an agave-infused riff on the classic Navy Grog that combines Ilegal Mezcal Joven, reposado tequila, aperol, passion fruit puree, baking spices, absinthe, and star anise. 1640 Aliceanna St.

Long Beach Marina: The recently renovated bar and restaurant at this full-service marina in Bowleys Quarters has all of the essentials for an island staycation. In addition to the palm trees and frequent performances by reggae and steel drum bands, the refreshed menu features summer staples like sesame ahi tuna and massive crab cakes. Pair the eats with fruity cocktails including the “Bananarama” (banana rum, peach schnapps, and pineapple juice) and the “Coconut Concussion”—a mix of coconut rum, Sprite, and muddled lime.

Standout sip: The “Mermaid Water” with Captain Morgan spiced rum, pineapple juice, lime juice, and blue curacao. 800 Chester Rd., Bowleys Quarters. 410-335-8602

Ouzo Beach: Ouzo Bay in Harbor East is expanding its footprint across Lancaster Street with this sister venue expected to open next week. Decked out with blue stone, palm trees, a wooden trellis, and tons of tropical plants, the streetside oasis is meant to resemble the courtyard of a Mediterranean-style villa. The bar team is rolling out some creative cocktails for the new concept, including a “Gin & Juice” cocktail made with Baltimore Spirits Company’s Shot Tower Gin and a frozen “Cold Fashioned.”

Standout sip: The “Rose All Day” mixed with ginger and rose water. 1000 Lancaster St. 443-708-5818

Raw Bar: After sitting vacant since last fall, Boathouse Canton has been brought back to life by the team behind Bond Street Social and Barcocina. As its name suggests, the waterfront social spot offers a seafood-focused menu emphasizing raw oysters, rockfish tacos, crab cakes, and lobster rolls. While taking in the harborside sites from the patio and outdoor gazebo, enjoy island-inspired cocktails like hibiscus margaritas, blackberry sangria, Sagamore whiskey lemonade, a classic Bee’s Knees, and a rum runner on tap.

Standout sip: The “Smokin Pyrat” with Pyrat rum, pineapple juice, sour mix, and agave nectar in a cinnamon-smoked glass with a brown sugar rim. 2908 Boston St. 443-708-7961

Raw & Refined: Not to be confused with its neighbor Raw Bar, this Boston Street hideaway adjacent to Swim Club recently debuted with a Caribbean- and Latin American-inspired seafood menu. (Think dishes like tuna tartare cannoli, an open-faced Cubano, and elote-inspired grilled oysters with chili lime butter and cotija.) The eatery’s outdoor patio is ideal for sipping cocktails while watching boats sail across the water at Lighthouse Point. Options include refreshing Grapefruit Crushes, the “Bull & the Berry” (Ketel One botanical cucumber, coconut-berry Red Bull, simple syrup, and fresh berries), and the “Poolside Paloma” with jalapeño-infused tequila and grapefruit.

Standout sip: The “Rude Buoy” made with Tanqueray Ten, St. Germain, pressed lemon, agave, and soda. 2723 Lighthouse Point.

Sandlot: Baltimore’s beach is back for the season with a full schedule of live music, community barbecues, DJ dance parties, salsa lessons, sunset yoga, and much more. Head to Harbor Point to lounge on one of Sandlot’s shaded cabanas while sipping a Spanish G&T, classic Dark & Stormy, or a bitter spritz with prosecco and strawberries. Local breweries and wineries have also made exclusives for the harborside hangout, including Heavy Seas’ “Stay Cay” wheat ale and the sparkling, canned “Bay Rose” from Old Westminster Winery.

Standout sip: The “Sandia Fria” slushie with local rosé, limoncello, watermelon, and honey. 1000 Wills St.

South Point: With a killer view of the Hanover Street Bridge, this Port Covington venue is one of the most beautiful sunset-watching spots in the city. Last summer, the community hub became requisite stop on dog-walking routes, a go-to for life-sized Jenga and Connect Four, and a place to sip cold cocktails and canned wine while listening to live music played on a custom-built stage. It’s expected to officially debut for the season later this month, offering Crushes squeezed to order, 40 different varieties of beer and wine, and a new array of low-carb and gluten-free drinks.

Standout sip: The fresh-squeezed lemonade Crush. 101 W. Dickman St.

Tiki Lee’s Dock Bar: Boaters were delighted by the opening of this nautical newbie at North Point Cove in Sparrows Point, which is equipped with 100 free boat slips. The spinoff of Lee’s Pint & Shell in Canton features strung lights, shaded wooden tables, palm trees, and plenty of sand outside. The island vibe also permeates to the menu, which offers summer eats like jerk chicken and pulled pork alongside a lengthy list of libations. In addition to canned beer and wine, the bar also serves watermelon and creamsicle Crushes, fruity Smirnoff bombs, and a signature “Bayside Tiki” with Rumhaven and coconut cream.

Standout sip: A frozen strawberry daiquiri and pina colada “Pain in the Ass” topped with an additional floater of Captain Morgan black rum. 4309 Shore Drive, Sparrows Point. 443-242-6698

Sure, a stiff bourbon hits the spot during the colder months. But in the summer, it’s all about the slushies, daiquiris, and drinks on the rocks. As temperatures continue to rise, area bars are offering plenty of libations to help survive summer scorchers. From tiki drinks and kombucha cocktails to frozen wine and boozy slushies, there are plenty of pours to choose from. Here are a few options to catch a buzz while keeping cool:

Absinthe Frappe at The Bluebird Cocktail Room
When dreaming up the summer cocktail menu at this literary-themed haven in Hampden, bar manager Ben Poole thought about ways to incorporate classic elements, while also adding some fun summer flair. Thus, his frozen Absinthe Frappe was born. “Absinthe is sweeter than most, but doesn’t take itself too seriously,” Poole says. The simple refresher mixes absinthe with sugar and mint extract, gets mixed in a slushie machine, and arrives garnished with star anise. 3600 Hickory Ave., 667-303-3263. $12.

Bed of Roses at Sandlot

Step up to the shipping containers-turned-makeshift bars at this beachfront hangout in Harbor Point to see rows of slushie machines mixing up frozen drinks behind the counter. Among the most popular sustainable summer cocktails—which are all made with ingredients from local purveyors—is the “Bed of Roses,” Sandlot’s sweet spin on frosé that blends rosé, rosé vermouth, strawberry juice, honey, and watermelon juice. In keeping with the farm-to-table feel, the Instagram-worthy drinks come garnished with fresh herbs and local flowers. 1000 Wills St. $10

Sack Lunch at R. Bar

The team behind R. Bar in Remington is getting nostalgic about summers past with a camp-themed menu that nods to childhood snacks and recognizable pop-culture references. (Think sips inspired by Wet Hot American Summer and ’90s Nickelodeon series Salute Your Shorts.) Highlights include a s’mores-flavored dessert cocktail, the gin-based “Camp Granada,” and the “Sack Lunch”—a mixture of sesame-washed bourbon from R. House neighbor BeBim, Falerna Carménere wine, Shrub District blueberry basil cocktail vinegar, strawberry purée, and a Teddy Graham wrapped in a Fruit Roll-Up sleeping bag. 301 W. 29th St., 443-347-3570. $10

Mars Red Sky at Birroteca
Nothing says summer like watermelon—whether it’s cubed, pureéd, cut into triangles, or liquified into a cocktail. Snag a seat on the outdoor patio at this Clipper Mill spot to sip the “Mars Red Sky,” which combines Wild Kombucha’s Watermelon Hops flavor with aperol, rosé, and a summery watermelon shrub. 1520 Clipper Mill Rd., 443-708-1934.

Carmen Miranda Slushie at Wet City
You know that a bar is serious about frozen drinks when it’s slushie machine has googly eyes and its own Instagram account. At Wet City in Mt. Vernon, the personified blender—more fondly known as “Blinky”—rotates three seasonal frozen drinks, and even throws in a wildcard cocktail every once in a while. This summer, Blinky is blending a watermelon pisco sour slushie, the “Painkillaz” slushie (rum, coconut pureé, pineapple, and orange juice), and the fan-favorite “Carmen Miranda” that fuses Vizcaya & Santa Teresa rums, house orgeat syrup, fresh juiced cantaloupe, lime, and chocolate mint. 223 W. Chase St., 443-873-6699. $9

Oaxacan Colada at The Regal Beagle
In keeping with the vibe at this ’70s-themed hangout in Canton—named after the neighborhood pub in Three’s Company—Ryan Sparks devotes an entire portion of the drink menu to timeless tiki drinks served in vintage vessels from thrift stores. (Some of them are even shipped in from the consignment shop that Sparks’ grandmother works at in Michigan.) “You could come in with friends and all order the same drink, but have them come in different glasses,” Sparks adds. One of his summer picks is the Oaxacan Colada, which combines Ilegal Mezcal joven, green chartreuse, coconut cream, lime, and pineapple juice over crushed ice. 3123 Elliott St., 410-878-6542. $12.

Melon-Peach Frosé at Swim Club Baltimore
Scott Plank’s luxe pool in Canton debuted to the public earlier this summer, equipped with cabanas, beach chairs, Ping Pong tables, corn hole, and, of course, a full food and beverage program. While catching rays, cool down with the bar’s melon-peach frosé—a blend of fresh melon and peach purée, agave nectar, and rosé. 2780 Lighthouse Point., 410-675-8888.

Baltimore Mai Tai at The Island Room
Lyon Distilling and The Baltimore Whiskey Company (BWC) are collaborating to host a monthlong pop-up at Pen & Quill in Station North. Starting on June 29, the restaurant’s event space will transform into The Island Room—a tropical-themed concept featuring food specials, island music, greenery curated by B. Willow, an ongoing limbo competition, and, of course, a menu of tiki drinks that highlight Lyon and BWC spirits. In keeping with the theme, bartender Sam Kessler has created a Baltimore Mai Tai that mixes Lyon’s black rum and curaçao with BWC’s fernet amaro, lime juice, orgeat, and tiki bitters. The pop-up will wrap up with a special Christmas in July celebration on July 22. 1701 N. Charles St., 410-601-3588