Beverages

Cognac doesn’t deserve to gather dust in the back of your liquor cabinet. Here it fits seamlessly into a tropical punch with the help of a creamy condensed milk and pineapple syrup.

This rum punch is very simple to throw together, but cranberry-studded ice makes it feel deceptively fancy, doubling as a festive garnish and temperature control.

Refreshing, alcohol-free (just don’t call it a mocktail), and a noble destiny for that bag of citrus hanging out in the fridge.

Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.

Gin or vodka? Tucci’s recipe allows for either, depending on your mood. Just make sure it’s stirred, never shaken.

A quick homemade hibiscus syrup gives this effervescent cocktail its electric-pink hue.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.

Evoke the tropics with one sip of this classic cocktail. 

This strawberry daiquiri’s secrets are an easy berry-infused simple syrup and just a pinch of salt.

You’ll want one of these delightfully frosty lime slushies, infused with lemongrass and sweetened with honey, in hand at every summer cookout.

Scotch bonnet chile gives this double-citrus margarita a fruity, fiery kick.

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.