Drinks

Tosca's cocktails are so good people drink them well into the meal.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor

Set aside some of the muddled berry-and-herb mixture and top with ginger beer to make a nonalcoholic refresher.

This goes down easy, and offers an oh-so-slight smoky taste.

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France

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.

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).