It helps to know: This sangria sits overnight.

• Pour the rosé, gin, Aperol, and honey in a large sealable container and stir to combine.
• Add the fruit and let it rest overnight in your refrigerator.
• To serve, ladle the sangria into wineglasses and top with a splash of soda water.
• Garnish with the mint, edible flowers, and a few pieces of the macerated fruit.

• If you’re salting the rim of your glass, rub the lime wedge around the perimeter of the glass, then spin the rim in the salt and shake off any excess.
• Fill the salted glass with ice and set aside.
• Combine the tequila, mezcal, Cointreau, and lime juice in a cocktail shaker.
• If you prefer a sweeter drink, add honey to taste.
• Add ice and shake until cold, then strain into your ice-filled glass.
• Garnish with the lime wedge and serve.

• In your blender, combine the rhum, syrup, lime juice, and ice.
• Blend on high speed until smooth.
• Divide among serving glasses and garnish with a lime.
• Serve.

• First, make a simple syrup by combining the sugar and 1 cup water in a small saucepan and bringing to a boil on high heat, stirring frequently, until the sugar dissolves.
• Let the syrup cool to room temperature before using.
• (Store any leftover syrup, covered, in your refrigerator for up to 3 weeks.
• )
• To make the daiquiri, combine the rhum, 1 ounce simple syrup, and the lime juice in a cocktail shaker.
• Fill with ice and shake until very cold.
• Strain into a cocktail glass and garnish with a lime round floating on top.
• Serve.

• Set the lime on its side and slice off two opposite sides lengthwise, leaving about 1 inch of the lime’s center left over.
• Cutting it this way prevents the larger cells in the center of the lime from getting into the drink, and I like the flavor of a more rind-heavy Ti’ Punch.
• Squeeze the two lime slices into a mixing glass.
• Add them to the glass and gently muddle the rind.
• Add the rhum and cane syrup and continue to muddle and mix until combined.
• Put two large ice cubes into two serving glasses.
• Divide the punch between the two glasses, pouring it over the ice.
• Slice a couple of small rind pieces from the remaining lime.
• Squeeze over the top of the drink, then add the rinds to the drink as a garnish.
• Serve.

• Place a large ice cube in a rocks glass and pour the liquid ingredients over the top.
• Stir to combine.
• Rub the outside of the orange peel along the rim of the glass, then pinch it over the top of the glass to expel its oils.
• Garnish with the peel and serve (or drink!
• ) immediately.

• Place a large ice cube in a rocks glass and pour the liquid ingredients over the top.
• Stir to combine.
• Rub the outside of the orange peel along the rim of the glass, then pinch it over the top of the glass to expel its oils.
• Garnish with the peel and serve (or drink!
• ) immediately.

• Place a large ice cube in a rocks glass and pour the liquid ingredients over the top.
• Stir to combine.
• Rub the outside of the orange peel along the rim of the glass, then pinch it over the top of the glass to expel its oils.
• Garnish with the peel and serve (or drink!) immediately.

• Scrape the almond paste into your blender.
• In a small pan on high heat, bring the milk to a simmer.
• Pour the simmering milk over the almond paste and blend on low speed until the milk and paste are fully incorporated.
• Pour the mixture into a shallow container and place in your freezer.
• Stir every 10 minutes with a fork to keep the solids from settling to the bottom before the liquid starts to freeze, about 1 hour.
• Cover the container and leave it in the freezer until the granita has turned to solid ice, at least 2 hours.
• Don’t rush this step; the ice needs to be rock solid or the dish won’t work.
• About 10 minutes before serving, chill your serving glasses in the freezer.
• Use a sturdy fork like a rake to scrape the ice into a pile at the bottom of the container.
• Scoop the ice into a chilled serving glass, then return the glass to the freezer as you prepare the other glasses (don’t stress too much; it’s still delicious if it’s slightly melted).
• Serve immediately.