Fruity Mixed 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.

Removing seeds from a pomegranate can seem tricky. "Don't worry, it is easy!" Jose Andres says. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin. "Just hit it! Really hit it!" Andres urges. Then open up the bundle and pick out the seeds, which should practically pop out.

This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.

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.

Forget the pudding! This figgy cockail is a seasonal drink that will surely get you into the holiday spirit. 

This shrub (a sweet vinegar-based syrup) from F&W's Kay Chun is sweet and zippy and as good for a party as it is for a hangover.

The numerous cranberries in this delicious concoction perfectly complement the hard cider and the Aperol.

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here, grilled oranges, lemons and grapes add a wonderful, subtle smokiness to sangria. If you grill twice as much fruit as the recipe calls for, you'll be all ready to make a second batch.

Eric Ripert invented this delicious rum drink on the spot in Puerto Rico.

Make this delicious sangria at your next summer party.

This festive variation on a margarita is made with pomegranate syrup, silver tequila and fresh lime juice.

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.

Manager and part-time bartender Michelle Magidow created this drink to showcase Moscato d'Asti, a sweet sparkling wine from Italy's Piedmont region.

John Besh of Restaurant August in New Orleans 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.

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. Del Toro Cafe in Chicago features classic Spanish sangria alongside seasonal versions such as this recipe, which chef Andrew Zimmerman created for the summer with vodka instead of brandy.