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.
Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini.
Created by Wayne Collins and Naren Young, this drink is a minty, herbaceous version of a gin and tonic made with celery bitters.
Sweet iced tea is a southern staple.
This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma.
This punch is named for a quiet, windswept point on the rocky coast of Maine.
To create this seasonal cocktail, the bartenders at Union Square Café pilfer the kitchen’s heirloom tomatoes, sourced from the nearby farmers’ market.
Non-Alcoholic Drink Recipes
Summer Drink Recipes
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