Drinks

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

Of this take on a martini, James Bond quipped, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.” What he said.

When in doubt, add soda. The resulting highball (about 2 oz. of any booze filled to the top with soda) is refreshing—and impossible to mess up.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk. 

Turn this iced tea into a cocktail with a little gin.

This riff off the classic sazerac features wine instead of rye whiskey.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

Named for their town of origin in Massachusetts, Concord grapes thrive in colder climates. They start appearing at farmstands in early September.

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.

Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.

Cocchi Americano is a refreshing aperitif from Italy and has just recently become popular in the States. It's the perfect ingredient for delightful summer cocktails.

This classic Caribbean cocktail combines crushed ice with spirits and citrus, "swizzled" into something between a julep and a grown-up snow cone. Frosty and tropical, it's the quickest way to channel island time.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

Spritzes use mixers and ice, so skip pricey Champagne.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Crème de cassis is most well-known as being an ingredient in Kir and Kir Royale cocktails, but if you're feeling brave, try it on its own as an after-dinner drink.

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry.