Beverages

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the fruit with ice cream and top with more ginger beer for a fun spin on a classic float.

Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.

Grilling the oranges gives this super-refreshing cocktail a touch of smoky flavor, which is balanced by bright lime juice and aged tequila.

Rose water is the little something that makes this cocktail recipe special.

Turn the classic iced tea and lemonade combo into a frozen cocktail for all of your backyard parties. Freeze the drink components into ice cubes before blending for an icy drink that isn't watered down.

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Highwest’s Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.

Be sure to completely dissolve the honey before adding the ice since it will clump and go nowhere once cold.

There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.

Agave nectar makes a great fast sub when you don’t have simple syrup on hand.

A grapefruit beer that's one of the most refreshing cocktails out there.

A classic Mexican beer cocktail you can sip all day long at the beach.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

This summery, bright punch is no wilting flower, thanks to a proper dose of bourbon.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.

If you find yourself reaching for a cocktail, then suddenly remember you’re doing Dry January, make a batch of fire cider, then turn it into an uplifting tonic.

Cinnamon lends warming complexity to this comforting and creamy cold-weather drink. Want to turn it into a hot cocktail? A splash of rum certainly wouldn't hurt.