Bon Appétit

Agua Fresca de Jamaica Mexico has a wonderful variety of sweetened flavored waters known as aguas frescas, which are sold at street stands and marketplaces throughout the country. They are made from citrus fruits, melons, cucumbers, even the sweet-tart pulp of tamarind pods. But among the most popular is this one, made by steeping the dried, deep crimson calyxes of the hibiscus flower. This slightly tart, garnet-colored beverage is incredibly beautiful and refreshing. Piloncillo, the unrefined brown sugar used in traditional rustic desserts, adds a mellow, molasses-like sweetness.

At the restaurant this is called the Periodista ("journalist") because drinking it loosens the lips.

Here's the archetypal cocoa, topped with marshmallows and made even better by the addition of bittersweet chocolate.

Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth's restaurant in New York.

A bit of lemon juice is the secret ingredient.

Offer chocolate truffles alongside or afterwards, with coffee or Champagne.

The flavor of orange  — a natural partner for chocolate  — really comes through in this dessert-like drink. It's topped with sweet whipped cream and can be garnished with orange peel twists and chocolate curls. If you prefer cocoa a little less rich, cut the amount of milk chocolate to seven ounces.

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.

Limas Congeladas Rellenas de Sangrita y Tequila Most sangrita recipes include tomato as well as orange juice, hence the name ("little blood"). This spicy, salty juice mixture is a traditional chaser for straight tequila. If you don't have time to prepare the frozen lime cups, just pour the sangrita and tequila into shot glasses. Pair the sangrita with a reposado tequila, which has been briefly aged to impart richer, more complex flavor and a smoother sip. (See "Wine & Spirits" for some great top-shelf tequilas.)

If you don't have a molinillo, the traditional hot chocolate frother, use a blender instead.

From the Café Iguana restaurant, in Denver, Colorado.

Here is the perfect present for those who indulge in holiday eggnog  — a mixture of spirit and spice to blend into the Christmas beverage. To make the gift complete, pour it into a beautiful bottle and tie a small nutmeg grater and some whole nutmegs around the neck with a festive ribbon.