Drinks

Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.

There's nothing quite as refreshing as this Thai iced tea recipe on a hot summer day.

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

There's probably no one perfect hotel bar cocktail, but this one comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP's Leo Robitschek oversees the drinks.)

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

Go big with garnishes--it should look like there's a garden growing in there.

Muddled peas add a fresh twist. Pouring through a fine-mesh strainer makes for a clean-drinking cocktail.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).