• Peel and thinly slice the beet using a mandoline or box grater.
• In a bowl, toss the beet slices with the sugar and a pinch of salt.
• Cover and let sit in a warm place for 2 hours.
• Strain over a bowl, discarding the solids and reserving the rich and earthy beet syrup.
• Fill a tall glass with ice.
• Add the tequila, crème de cassis, lime juice, ginger beer, and ½ ounce of the beet syrup and stir to combine.
• Garnish with a lime round.
• Serve.

• In a bowl, toss together the blackberries, sugar, and a pinch of salt.
• Cover and let sit in a warm place for 2 hours.
• Strain the syrup over a bowl, reserving both the liquid and the berries.
• Fill a tall glass with ice.
• Add the lime juice, ginger beer, and ½ ounce of the fresh blackberry syrup and stir to combine.
• Slowly pour in the rum so it floats on top of the ginger beer.
• Garnish with a lime round and a small spoonful of the berries.
• Serve.

• In a bowl, toss together the strawberries, sugar, and a pinch of salt.
• Cover and let sit in a warm place for 2 hours.
• Strain the syrup over a bowl, reserving both the liquid and the strawberry slices.
• Fill a serving glass (a copper mug is traditional but not necessary) with ice.
• Pour in the vodka, lime juice, ginger beer, and ½ ounce of the fresh strawberry syrup.
• Stir to combine.
• Garnish with a lime round and, if you like, a couple of strawberry slices.
• Serve.

• To make a lemon cordial, combine the lemon peels and sugar in a small container.
• Cover and shake lightly to mix.
• Let sit at room temperature overnight.
• The next day, add the lemon juice and stir to dissolve the sugar.
• Strain over a jar, discard the peels, cover, and refrigerate the cordial.
• You should have about 1¼ cups.
• (Store any leftover cordial, covered, in your refrigerator for up to 1 month.
• )
• To make the sangria, combine ¾ cup of the lemon cordial, the rosé, grapefruit juice, pisco, and berries in a large pitcher and stir to combine.
• Cover and refrigerate (ideally overnight) until you are ready to serve.
• To serve, ladle the sangria into wine glasses and top with a splash of soda water.
• Garnish with a few macerated berries per glass.

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.