Maggie Hoffman

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Rim some glasses with spicy salt and make this juicy watermelon cocktail recipe for your summer barbecue. It’s an easy gin cocktail served by the pitcher.

Made with an ounce each of Campari and club soda, plus a good glug of sparkling wine, this Campari Spritz recipe is designed to be refreshing and not too sweet.

This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.

This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.

This mezcal, blackberry, and ginger ale cocktail is the ideal juicy summer refresher. Serve in a tall glass filled with crushed ice.

This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.

This Americano recipe is so simple you’ll quickly memorize it. The classic Italian predinner cocktail combines Campari, sweet vermouth, and seltzer or club soda.

This frozen coffee cocktail recipe combines cold brew concentrate, frozen bananas, mezcal, cinnamon, and vanilla, blended together until creamy. Whip one up for brunch this weekend.

This Paloma recipe is a refreshing tequila cocktail with grapefruit soda, brightened with a quick squeeze of fresh lime and grapefruit.

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. This version is chilled in your freezer before it heads to the blender with a big scoop of ice.

This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. 

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.

Apple butter is a brilliant shortcut to a robustly flavored fall cocktail. Spiced with cinnamon and sometimes ginger, nutmeg, or clove, it brings in every essential autumn note in a teaspoon or two.

Throw chopped celery stalks into a juicer (or blender) for a refreshing cocktail base. The vegetal flavor is mellowed by citrusy Lillet blanc and lemon juice, while its savory side is supported with mezcal and a pinch of smoked salt.