This spring’s Martha’s Vineyard Wine Festival offered plenty of new tastes to try, and several Island restaurants and package stores made discoveries that they’re now offering customers. The spirits we sampled inspired us to share some lively summer drink ideas.

Bully for us!

Boston’s Bully Boy Distillers, named after a favorite farm horse, makes a certified organic white whiskey and an oaky classic whiskey, along with vodka and rum. Will and Dave Willis, who hail from a long farming heritage, produce these fine libations with small-batch distilling. To make Bully Boy’s easy and refreshing Float, fill a glass with ice, and add 1½ ounces Bully Boy white whiskey and 4 ounces San Pellegrino Limonata, with a few drops of Angostura bitters sprinkled on top. Cheers!

Yo ho ho

The molasses hails from Louisiana, but these 80-proof Old Ipswich Rums are Bay State born and bred. The White Cap Rum is unaged, charcoal-filtered, clean, and smooth; Tavern Style Rum is barrel-aged and bold, with flavors of vanilla, molasses, and oak, recalling historic New England rums. The current seasonal offering is a refreshing herbal blend – Greenhead Spiced Rum, infused with fresh lemongrass, green tea, and mint. Mat Perry at Turkey Shore Distilleries, where Old Ipswich Rum is made, offers some tasty recipes for summer imbibing.

Rumonade: Stir together half a glass of lemonade, 2 ounces Old Ipswich White Cap Rum, 4 mint leaves, and a splash each of tonic and cranberry juice. Serve over ice.

Crane: Muddle two lemon slices and a fresh rosemary sprig in a highball glass, then fill with ice. Add 2 ounces Greenhead Spiced Rum, 1 ounce St-Germain elderflower liqueur, and a splash of seltzer. Stir and serve. (Recipe by SALT Kitchen & Rum Bar.)

Get bad and do good

So goes the motto for Bad Martha Beer, created by Edgartown seasonal resident Jonathan Blum, who donates a portion of all profits to the Island Food Pantry. Brewed with Island grape leaves, the company currently offers two handcrafted ales – the seasonal Vineyard Summer Ale, made with Saaz hops, Pilsner malt, and Bartlett pear aromatics, and the flagship Martha’s Vineyard Ale, made with English malt and English and American hops. Look for the sultry mermaid on the label.