Drinks

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.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

To use loose leaf tea, substitute ½ teaspoon per bag.

Make it ahead and leave out the seltzer if you want, but don’t add the citrus 'til it’s drinking time.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

Attention: Also delicious with mint in place of the cilantro (some people really hate cilantro).

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.

The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

No need to buy preflavored vodka; we got great results making our own.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!