Dump that Red Bull vodka. This summer, it's all about culinary cocktails, which is my fancy term for drinks made with a lot of the same fresh, organic ingredients used by chefs in the kitchen.

After many taste tests—the things I do for you readers!—the award for best culinary cocktail goes to the Basil 8 at Table 8. It's made with an unexpected combo of crushed white grapes, vodka, ginger ale, Angostura bitters and basil. It sounds weird, but it's totally the best drink ever.

The silver medal goes to the sweet Blueberry Lavender martini at Parc, which includes lavender-infused simple syrup, fresh blueberry puree and organic Ocean Vodka.

The bronze medal is awarded to The Hungry Cat's version of a Greyhound. It's made with Plymouth gin, fresh grapefruit juice and a dash of Grapefruit simple syrup and it's garnished with candied grapefruit.

And for the honorable mentions:

The refreshing cucumber gimlet at Bar Lubitsch is made with muddled cucumber, fresh-squeezed limejuice, a small pinch of sugar and Luksusowa, smooth potato vodka from Poland. The ladies at the bar like to compare the cocktail to spa water — I'd like to know what spas they go to.

All of Katana's cocktails are a work of art, but we're currently obsessed with the specialty mojito made with rum, ginger, lychee and, of course, tons of mint.

The pear martini at Nic's Beverly Hills, called "What a Nice Pear You Have," is made with Grey Goose Poire vodka, pear juice and, wait for it, parmesan cheese!

Social Hollywood's Pomegranate Blossom is a gorgeous concoction of Belvedere Cytrus vodka, fresh lemon and pomegranate juices, and an edible flower.

Cheers. Or, Bon appétit.

Alexandra Le Tellier is Bars & Clubs editor for Metromix Los Angeles.

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