Punch

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.

The following Bloody Mary recipe is based on a spicy tequila-chaser from Mexico called sangrita, which is usually made with the juices of tomatoes and oranges and sometimes other fruit. Adding to our variation's international flavor, Scandinavian aquavit takes the place of vodka or gin.

The best way to get warm and cozy after a day outdoors is with this drink, in Ireland known simply as "hot whiskey."

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.

To serve as a drink, freeze until just slushy but not solid. Look for Angostura bitters in the liquor section of the supermarket.

Here's a warming drink for a chilly day.

An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay–infused wine syrup keeps things interesting.

This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.

Rim some glasses with spicy salt and make this juicy watermelon cocktail recipe for your summer barbecue. It’s an easy gin cocktail served by the pitcher.

This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.

A delightful large-format blend of lychees, gin, elderflower, and citrus perfect for festive gatherings like Lunar New Year.

This understated holiday punch has a cognac base brightened by a simple lemon syrup and lightly sweet sherry.

If you’re looking for the most summery of punches that doesn’t overdo it on the booze, have your people call our people.

This rum punch is very simple to throw together, but cranberry-studded ice makes it feel deceptively fancy, doubling as a festive garnish and temperature control.

Cognac doesn’t deserve to gather dust in the back of your liquor cabinet. Here it fits seamlessly into a tropical punch with the help of a creamy condensed milk and pineapple syrup.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.