Cold vinho verde, straight from the bottle. --Amiel Stanek, Assistant to the Editor in ChiefTarragon , crushed ginger, lemon juice, splash of cranberry... 100% juice. ALL DAY EVERY DAY --Brad Leone, Contributor, Test Kitchen
I'll be channeling beachy weather with Bermuda's own Dark and Stormy's, ideally made with Gosling rum, Fever Tree ginger beer, and a fat wedge of lime. --Carla Lalli Music, Food and Features Editor
Bourbon + Aperol + Soda. --Matt Novak, Contributor
Chilly Provencal-style rose. Mineraly, crisp, very pale blush color. Yum. --Julia Bainbridge, BonAppetit.com Contributor
Aperol on the rocks, with a splash of prosecco if there's any open. --Christine Muhlke, Executive Editor
Boozy: Cointreau Fizz is the official name, but it's basically Cointreau, fresh lime juice, and club soda. Non-boozy: Iced hibiscus tea with lemon. --Joanna Sciarrino, Assistant Editor
A low-alcohol Riesling from the Mosel, or Lillet on ice. --Chris Morocco, Associate Food Editor
Ice. Cold. Beer. --Dawn Perry, Senior Food Editor
Mexi-style. Michelada: ice, lager, a small limes with of juice. --Scott DeSimon, Special Projects Editor
All summer I'm getting down on Palomas, cheladas (just salt and lime--no funny business) and, yes, beer on ice. I also will grab some Lillet (rose, if you please), Campari, white wine and sparking water for a spritz. --Alison Roman, Assistant Food Editor
The coldest possible (without starting to freeze) tall boy of Budweiser in a Stevie P/World's Best Ever koozie. --Mike Ley, Deputy Art Director
The El Diablo: Combine 1 1/2 oz. tequila, 1/2 oz. Creme de Cassis, 1/2 oz. fresh lime juice, and shake. Fine-strain into an ice-filled Collins glass, top with 2-3 oz. ginger beer and garnish. --Alex Pollack, Photo Director
Pastis. Hot summer day. Love. --Patrick Janelle, Contributor
