Bon Appétit

The mai tai was invented in 1944 at the original Trader Vic's restaurant in Oakland, California. There are many variations of the drink, including this mint-accented version. Look for almond syrup in the coffee-and-tea section of the supermarket.

This luscious, low-fat drink couldn't be easier to make. It has a thick, creamy texture produced by pureeing the frozen berries. No ice cubes necessary.

Try this healthful and satisfying drink in chilled glasses on a warm summer day.

The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing. Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.

Here's a great breakfast or after-workout cooler that's ready in seconds and tastes as good as one you'd get at a juice bar.

Cranberries are cultivated in Canada, and tradition there calls for hosts to make a punch for Christmas guests. Here, the crop and the custom merge in a delightful champagne cocktail, which takes a French turn with the addition of crème de cassis.

Make hot chocolate for the kids. Top it with whipped cream and add a cinnamon stick.

This is a variation of a recipe developed by the late Patrick Clark, chef of New York's Tavern on the Green.

This refreshing cocktail can be a dessert, but it is also a great brunch drink. In Italy, Lucia likes to use Italian sparkling wine (such as spumante) instead of Champagne.

Set that flavored Martini aside. Sake cocktails are the drink of the moment. You may be accustomed to drinking sake warm, but why not chill out instead with this cool concoction, courtesy of L.A. hot spot Sushi Roku? (The drink is best made with a good-quality sake, such as Ozeki, the brand the restaurant uses.)