Cocktail Party (273)
Backyard BBQ (56)
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
For hundreds of Brooklyn kids, the first time they drink an iconic chocolate egg cream, it's a relief to discover there's no actual egg.
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.
Ruben Ortega, pastry chef at Hugo's in Houston, Texas, gave us the recipe or this fruity atole.
This sweet-tart drink is a popular streetside cooler in Mexico.
Beaten egg purifies and lends a creaminess to lesser-quality ground coffee in this drink popular at the fair.
Mint and cucumber make this classic summertime drink extra refreshing.
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Named for Pépa Bonafé, a French starlet of the 1920s, this cocktail combines brandy and vodka in one bracing drink.
Just a few ingredients add up to a complex whole in this Gilded Age cocktail, an ideal vehicle for a rich VSOP cognac.
This lightly floral, honey-sweetened drink comes from Frank Newman's 1907 book, American Bar.
Legendary bartender Jerry Thomas created this elegant, bittersweet cocktail in 1876; an update with a touch of absinthe keeps it lively.
If you can't find limequats, a slightly bitter fruit created from the marriage of Key limes and kumquats, substitute regular limes and kumquats for this tangy drink.