Drinks All

Tepache is a fermented pineapple liquor commonly sold by street vendors in parts of Mexico.

A hot-sauce Michelada with some serious kick.

“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor

The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

“Tastes like a boozy Orangina; I could drink ’em all day long.” –Claire Saffitz, assistant food editor

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider.

For best flavor in this gin and juice-based cocktail, head to the farmers' market for peak-season fruit. Freeze pineapple in a single layer on a parchment-lined rimmed baking sheet until solid.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Moscow Mules are usually made with bottled ginger beer, but nothing compares to the aromatic heat from the real thing.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

The best summer pitcher drinks—alcoholic and virgin—are based on a zingy lemon-ginger brew concocted by our food & features editor Carla Lalli Music

Here's our cocktail guide to everything from the Belmont Stakes to the Del Mar racetrack (and the Kentucky Derby, of course).

Long dismissed as "mom wines," White Zinfandel, Pinot Grigio, and Chardonnay are being redeemed by three ambitious winemakers

Faced with the challenge of inventing a new summer cocktail, one Brooklyn bartender turns to the Franco-Italian liqueur genepy for a new twist

As the final season of Mad Men hits the halfway mark, a look at the driest episodes in recent memory—and what they suggest for the future of the show

How (and why) to create your own house cocktail, with tips and advice from PDT bartender Jim Meehan

This is an example of a house cocktail with three key elements: accessible main ingredients (rye and lemon), something homemade (ginger syrup), and something a little obscure (Averna amaro).

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor