A super-thin slice of cucumber pressed against the glass adds an artistic twist to this refreshing cocktail.
This invigorating drink from the Food & Wine Test Kitchen is an ideal detox. It's spiked with turmeric, which is known for having anti-inflammatory properties.
The oldest-known recipe for the mojito appeared as the Mojo de Ron in a 1929 Cuban guide called Libro de Cocktail (The Cocktail Book).
Big grains of salt rim many a margarita glass. But as this cocktail proves, a pinch of salt can add complexity to sophisticated bittersweet drinks.
When watermelon is in abundance, this is a great way to use it. Bobby Flay purees seedless watermelon chunks, then strains the juice through a sieve and mixes it with silver tequila, sugar syrup, blueberries, mint and fresh lime juice.
John Besh serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” he says.
Descanso Beach Smash
While vacationing in 2008 with his wife's family on a boat near Catalina Island, California, John Coltharp was dismayed to see that all the beach bars focused on sweet drinks like piña coladas. Back on his father-in-law's boat, he came up with this pleasantly bitter and refreshing concoction—with Aperol from the well-stocked bar.
Indian Summer Cup
Master bartender Wayne Collins prefers using premium, naturally sweetened tonic water (sometimes called Indian tonic water) in this punch. Q Tonic, made with agave nectar, and Fever-Tree, sweetened with cane sugar, are both excellent brands.
Sour Cherry-Yuzu Bellinis
Jean-Georges Vongerichten served this effervescent sour-cherry cocktail for his guests at a pig roast. He added yuzu juice (from the bumpy-skinned Japanese citrus fruit) for a citrus kick; a mix of tangerine and lime juices nearly matches yuzu’s flavor.
This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.
Strawberries sweeten these mojitos from Joaquin Simo. “This is a great drink when you’re in the mood for something fruity,” says Simo. Use a molasses-based rum (like white Brugal) for a smoother drink, or a sugarcane-based rum (such as white Barbancourt) for a drier cocktail.
Sangria, a Spanish variation on traditional punch composed of wine, fruit and brandy, was formally introduced to America at the 1964 World's Fair in New York City. Chef Andrew Zimmerman created this seasonal version for the summer with vodka instead of brandy.
Lynnette Marrero of Freemans created this delicate sangria with St-Germain, an aromatic elderflower liqueur that’s delicious with a tropical-fruit-inflected Sauvignon Blanc.
An abundance of basil inspired this drink. Mixologist Todd Thrasher created six basil cocktails, rotating them on the menu at PX. This one had the most fanatical following.
Pairing vodka with sweet peaches and spicy ginger makes for an easy and refreshing summer cocktail.
These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being juiced.
This drink pays homage to the orchards and vineyards of British Columbia’s fertile Okanagan Valley.
Some of Scott Beattie’s favorite drink ingredients are herbs, like the Thai basil, mint and cilantro he muddles into his sweet and spicy Thai Boxer.
Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can be prepped in advance, it’s best to blend everything together just before serving for the most vividly green drinks.
Sophie Dahl's Iced Tea
Sophie Dahl loves to make iced tea—especially using Earl Grey flavored with lavender.
The citrusy, basil-spiked Hibiscus Petal echoes the powerful Asian flavors favored by chef Andrea Reusing.
Blackberry & Cabernet Caipirinha
For this punch-like take on the caipirinha, use a Cabernet blended with a good amount of spicy Syrah.
Isle of Islay Swizzle
Smoky single-malt Scotches are almost never used in tropical drinks, but Julie Reiner was sure that one would taste great with passion fruit juice. She garnishes this swizzle with grilled pineapple, to play up the Scotch’s smokiness.
The Palomaesque Cocktail
The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologist who created this drink for Comal in Berkeley, makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.
The only thing more refreshing than a margarita is one made with cucumbers. The cucumber-infused tequila also makes a great punch.
Kerry Simon’s Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well.