Summer Drinks

Collection by The New York Times

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Recipes and ideas for refreshing warm-weather cocktails.

The New York Times
If you don't have cherries on hand, strawberries or blueberries work too.

Cherry Caipirissima

If you don't have cherries on hand, strawberries or blueberries work too.

Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining the solids, then sweetening the liquid with sugar and cinnamon.  But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different.  It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate

Dirty Horchata

Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining the solids, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate

"I have had these from a Mexican food truck at a flea market and it was the perfect drink for a hot day. I bought the Tajin and Chamoy and hoped to find a recipe for this drink but have been unsuccessful until now."

Mangonada

"I have had these from a Mexican food truck at a flea market and it was the perfect drink for a hot day. I bought the Tajin and Chamoy and hoped to find a recipe for this drink but have been unsuccessful until now."

Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. (Photo: Gentl and Hyers for The New York Times)

Turmeric Tea Recipe

Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. (Photo: Gentl and Hyers for The New York Times)

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for The New York Times)

Green Juice Recipe

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for The New York Times)

The Captain’s Blood is similar to a daiquiri, except that it’s made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks). (Photo: Gentl and Hyers for The New York Times)

Captain’s Blood Recipe

The Captain’s Blood is similar to a daiquiri, except that it’s made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks). (Photo: Gentl and Hyers for The New York Times)

Martin Cate and his wife, Rebecca Cate, recently set out to record tiki definitions in “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” published in June by Ten Speed Press. The book is as much a lifestyle manifesto as it is a guide to a particular bar and its drinks. (Photo: Sonny Figueroa/The New York Times)

A Book Adds Rigor to the Laid-Back World of Tiki Cocktails (Published 2016)

Martin Cate and his wife, Rebecca Cate, recently set out to record tiki definitions in “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” published in June by Ten Speed Press. The book is as much a lifestyle manifesto as it is a guide to a particular bar and its drinks. (Photo: Sonny Figueroa/The New York Times)

Sweetened, this is a classic all-American beverage for a hot summer's day. But add salt and it becomes a savory treat, much like the limeades served in the Middle East, India or Thailand. With or without salt, this recipe delivers. (Photo: Jim Wilson/NYT)

Sweet or Salty Lemonade Recipe

Sweetened, this is a classic all-American beverage for a hot summer's day. But add salt and it becomes a savory treat, much like the limeades served in the Middle East, India or Thailand. With or without salt, this recipe delivers. (Photo: Jim Wilson/NYT)

Does a cocktail have to include rum in order to be considered a tiki drink? No — gin will do just fine, too. Jeff Berry created this for Beachbum Berry’s Latitude 29 in New Orleans, and it has become one of its most popular menu items. Ginger liqueur and cinnamon syrup give this gently effervescent number a spicy kick. (Photo: Davide Luciano for The New York Times)

Outcast of the Islands Recipe

Does a cocktail have to include rum in order to be considered a tiki drink? No — gin will do just fine, too. Jeff Berry created this for Beachbum Berry’s Latitude 29 in New Orleans, and it has become one of its most popular menu items. Ginger liqueur and cinnamon syrup give this gently effervescent number a spicy kick. (Photo: Davide Luciano for The New York Times)

Martin Cate making the Chadburn cocktail at Smuggler's Cove in San Francisco. (Photo: Jim Wilson/The New York Times)

A Book Adds Rigor to the Laid-Back World of Tiki Cocktails (Published 2016)

Martin Cate making the Chadburn cocktail at Smuggler's Cove in San Francisco. (Photo: Jim Wilson/The New York Times)

This is “one of Don the Beachcomber's baroque 1940s masterpieces,” Jeff Berry says, and he didn’t change a thing when he put it on the menu at Latitude 29. Yes, that’s quite a long list of ingredients, but they coalesce into a memorable drink and a classic, quintessential tiki experience. (Photo: Davide Luciano for The New York Times)

Rum Barrel Recipe

This is “one of Don the Beachcomber's baroque 1940s masterpieces,” Jeff Berry says, and he didn’t change a thing when he put it on the menu at Latitude 29. Yes, that’s quite a long list of ingredients, but they coalesce into a memorable drink and a classic, quintessential tiki experience. (Photo: Davide Luciano for The New York Times)

Tiki is no joke. It began in the early 1930s at Don’s Beachcomber Cafe, where, Martin Cate writes in his new book, “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” the “entertainment was the space itself,” decked out in palm trees and other island-evoking ephemera. The Trader Vic’s franchise soon followed. (Photo: Davide Luciano for The New York Times)

Tiki’s Comeback (Published 2016)

Tiki is no joke. It began in the early 1930s at Don’s Beachcomber Cafe, where, Martin Cate writes in his new book, “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” the “entertainment was the space itself,” decked out in palm trees and other island-evoking ephemera. The Trader Vic’s franchise soon followed. (Photo: Davide Luciano for The New York Times)

Sour beers have become more available since the tasting panel last reviewed them in 2011. These are our favorites. (Photo: Tony Cenicola/The New York Times)

When Tart, Pungent and Funky Mean It’s a Good Brew (Published 2016)

Sour beers have become more available since the tasting panel last reviewed them in 2011. These are our favorites. (Photo: Tony Cenicola/The New York Times)

The sweetness of the pear liqueur and port in this relatively simple tiki drink (named for the Chadburn telegraph) make it ideal for after dinner. If, however, you are looking for something more preprandial, Mr. Cate recommends decreasing the amount of port and pear liqueur to 1/4 ounce each. That should do the trick. (Photo: Jim Wilson/The New York Times)

The Chadburn Recipe

The sweetness of the pear liqueur and port in this relatively simple tiki drink (named for the Chadburn telegraph) make it ideal for after dinner. If, however, you are looking for something more preprandial, Mr. Cate recommends decreasing the amount of port and pear liqueur to 1/4 ounce each. That should do the trick. (Photo: Jim Wilson/The New York Times)

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again. (Photo: Danny Ghitis for The New York Times)

Broccoli Salad With Garlic and Sesame Recipe

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again. (Photo: Danny Ghitis for The New York Times)

Built on a foundation of “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love? (Photo: Davide Luciano for The New York Times)

Eye of the Komodo Recipe

Built on a foundation of “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love? (Photo: Davide Luciano for The New York Times)