Beverages

This play on the classic whiskey smash incorporates spicy, dark rum and the pride of July farmers' markets everywhere: fresh cherries.

When we added Earl Grey ice cream to our trucks' offerings in 2009, New Yorkers went mad for it. Not surprisingly—black tea, combined with bergamot oil, cuts through the summer heat about as well as anything. We use a high-quality loose tea from our favorite tea brand, Rishi, which uses pure Italian bergamot citrus oil (and not bergamot flavoring), to make the most intensely fragrant Earl Grey tea ice cream.

Firm peach slices will hold their shape even when they are doused in sugar and whiskey and put to a flame. They're delicious on their own, over ice cream, or in this case with sweetened crème fraîche spooned over homemade shortcakes. If you plan to make your own crème fraîche, you'll need to start it a day or two in advance.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).

A tart huckleberry drinking vinegar (you can try it with different berries) gives club soda some kick.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.