When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail.
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Aperol, a bittersweet, orangy Italian liqueur similar to Campari, helps balance the sweetness of the strawberries, cantaloupe, and honey in this deep-red sangria, which was created by Kathy Casey of Kathy Casey Liquid Kitchen in Seattle.
You can add more ginger simple syrup to each cocktail if you like.
A mojito is traditionally made with white rum, muddled mint and lime juice, and seltzer.
Created by Wayne Collins and Naren Young, this drink is a minty, herbaceous version of a gin and tonic made with celery bitters.
Ted Kilgore, the beverage manager of Taste by Niche in Missouri, based this cocktail on the natural pairing of agave nectar and tequila, which come from the same plant.
Chef McDonagh puts a spin on the classic Collins with elderflower liqueur and fresh mint (experiment with the many mint varieties for different flavors).
This punch is named for a quiet, windswept point on the rocky coast of Maine.
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