Cold Drink

It's famous, it's infamous, it's notorious. It has destroyed diets and led to love affairs. Marriages have been proposed over it, couples have been wed in it, princes have been made from it. People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolatey goodness. It'll make you want to blow bubbles through your straw. It makes everyone a child again. For years, fans begged and plead and offered firstborn sons for the recipe, but we three princes guarded the formula with our lives. It was such a closely kept secret that not even the White House could gain access to it. Jackie Kennedy once requested the recipe so that it could be served at a gala evening at the While House. I offered to travel to Washington to make it myself, but when my security clearance didn't come through in time, I refused to hand over the secret formula — not even to the First Lady herself! When customers asked how it was made, we would respond that we had a Rube Goldberg machine churning it out in the back — a hodgepodge of arms, wheels, gears, handles, paddles, and even canaries in cages working in concert to concoct the magic elixir. We would never let on that it was as simple as a blender and some magnificent chocolate. And now, to thank our customers for fifty great years, we've finally decided to share the secret recipe with the world. For truly authentic Serendipity taste, throw a sprinkle of magic in the mix. For this and all the frozen drinks that follow, the recipe yields one gigantic Serendipity-sized serving, which is perfect for sharing. Enjoy.

Aam Lassi I guarantee that even if you think you don't like yogurt you will love this shake. Combined with mangoes and blended until frothy, lassi is always refreshing, not just at mealtime. The bubbly froth subsides when lassi stands awhile, so whip it again in the blender or whisk it just before serving.

(Batido) This milk shake is a Puerto Rican and Cuban favorite; Palacio de Los Jugos on Flagler Street in Miami specializes in jugos and makes great tropical-fruit batidos. The fruit combinations are endless — try a mixture of strawberry and kiwi or guava and pineapple — and you can even use coconut milk instead of whole and spike with a shot of rum.

This distinctive fat-free drink is a great change of pace from coffee or tea.

Crushed berries and cream over ice — of all the frappés, this is my favorite.

In Indian restaurants, lassi is served with the meal, but we frequently find this exotic "smoothie" too filling to accompany a main course and prefer it in place of dessert. Look for the smaller, yellow-skinned mangoes, which have a more pronounced flavor than the larger, red and green ones.

This is also very good served hot.

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.

The beergarita perfectly encapsulates laid-back summer sipping in a single pitcher, combining the familiarity of a margarita with the effervescence of beer.

With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.

Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.