This summer, more than a few restaurant operators are making lemonade their main squeeze, using the familiar iced and tangy beverage as a springboard for some of the season’s most cooling cocktails.They say that the riffs that result—simple but pleasing, relatively low in alcohol and modestly priced—are hard to beat for sheer refreshment. “Everyone has a mojito now,” says Wil Quijano, beverage director of the eight-unit Hartford Restaurant Group based in Hartford, Conn., ...

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