Cold Drink

Seltzer enlivens this effervescent drink, which consists of sweet honeydew melon puree and mouth-puckering lime juice.

For spiked drinks, pour 1 ounce vodka over ice into each glass before topping with limeade.

To make a fizzy version of this recipe, use seltzer or sparkling water.

This ginger beer is very spicy. Adjust the amount of lime juice and sugar to your taste.

Almost any type of fruit nectar can be substituted for peach with equally delectable results. We especially like the exotic flavor of mango.

This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.

Ginger beer is often made as a live fermented brew, a time-consuming and messy process—our method shortcuts time, but not flavor. For a controlled version of premade ginger beer, use a soda siphon to provide carbonation.

I consider myself a pretty high-energy guy, but some mornings, even I need something that will really wake me up. The fresh ginger and pinch of salt brighten the fresh fruit and vegetable juices here, making this an ideal breakfast drink. It also cures a hangover like nothing else. Or so I’m told . . .

Serve this punch with Cheese Straws (page 20). It’s a Yearwood family tradition—perfect to serve at Christmas parties, because it’s a beautiful bright green and makes a pretty punch bowl.

On the first year of the garden, we planted six tomato plants, one smallish row of lettuce that bolted overnight, and, just for fun, a dozen wormwood plants (Artemisia absithium). Of course, by then the absinthe craze had faded and the silver-slotted spoons were long gone. It didn’t take much for us to soak way too much of those plants (in our houses, of course) in a jug of alcool (grain alcohol), then correct the awful taste of wormwood with a full bottle of pastis. Man, it was strong, and it worked, too. A few years ago, we gave Martin Picard at Au Pied de Cochon a pickle jar full of absinthe; when we later visited the restaurant, about a thousand dollars in cash was sitting in the liquid and people were drinking it right out of the jar. Disgusting. Picard would add more booze when the level dropped. So you have this huge jar of plants and money just sitting there with the top on. Every season we try to concoct a better mix—at home, of course. You’ll need a gram scale for this recipe.

When summer is in full swing and melons are fat and juicy, treat yourself to this delightful, kid-friendly beverage. You can use cantaloupe, honeydew, or a mixture of different melons. Watermelon works best on its own, though—its consistency doesn’t jive with other kinds of melons. For a more adult beverage, try spiking this with tequila or vodka!

Micheladas are my drink of choice. It’s a simple beverage: a little fresh lime juice and salt mixed with an ice-cold beer in an ice-filled mug. This recipe is for the Michelada Preparada, also known as the Michelada Cubana where I grew up, a spicy and tangy version made with a clam-tomato juice. I decided to freeze the mixture into cubes so I can always have them available for myself or unexpected company. Pucker up and beware, unless you’re Mexican! The ice cubes are supposed to melt slightly into your beer for a refreshing and zesty drink that is thought to cure even the worst hangover.

Iced tea mixed with lemonade—also called an Arnold Palmer—is incredibly refreshing. This version is made with a hit of spicy ginger syrup and basil so it tastes a bit more complex, but it’s still really simple to make. You’ll want to drink this all summer long.

Who knew a smoothie could be so sophisticated? Basil and lemon syrup make this one much more refined than the usual banana-berry blend, and it’s delicious with savory dishes like eggs. Served on its own it’s a great way to start your day on the light side.

Limoncello is a tart and refreshing lemon liqueur reminiscent of hot summer days on the island of Capri. The bright yellow and deep blue colors make this cooler lovely to serve at a summer party; make it by the pitcherful and serve over ice in tall, skinny glasses so you can see the buoyant blueberries float.

If you like ayran (preceding recipe), the slightly savory yogurt drink of Turkey, you might try this, the even more unusual yogurt beverage of India. Like many beverages, it comes with a variety of health claims, but regardless of those, it’s refreshing and—obviously—protein packed. I have had this with a clove of garlic included and with so much black pepper—probably around 2 teaspoons for this quantity—that I was stunned. This version is relatively tame.

I like this one quite sweet, but you can eliminate the sugar entirely if you prefer. Add a little vodka if you’re in the mood.

The unusual thing about many Mexican fruit drinks is that the seeds are included; they’re blended, so you don’t realize this until you watch them being made, but this is the reason for their wonderfully intense flavors. This procedure works well for cantaloupe, honeydew, watermelon, or other melon.

An ancient and delicious dairy substitute, useful in baking but also good as a straight cold drink.

Shakes like this one are produced just about everywhere soft fruit is grown; sometimes they’re very sweet and sometimes not. You must play with the recipe a bit to find out where your own taste lies. For fruit shake ideas, see the variations.