Bon Appétit

A lovely drink for a picnic.

This sweetly refreshing summer cooler contains no alcohol, but the wild-berry tea and pureed strawberries give it that sangria color. For guests who prefer their beverages a bit more spirited, B. Smith recommends adding white Muscat or light rum to taste.

The best way to get warm and cozy after a day outdoors is with this drink, in Ireland known simply as "hot whiskey."

The beef bouillon makes this robust cocktail a little more bullish than its cousin, the Bloody Mary.

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.