You can’t go wrong with a gin and tonic or a caipirinha. But many summer cocktails could stand a spark of whimsy without compromising their honest appeal.Like moving turtleneck sweaters to the back of the closet, it’s time to retire well-aged whiskeys and bring on the clear spirits, fruit juices and crushed ice. The warmer seasons demand refreshing drinks, alcoholic or not, served in tall, frosted glasses.The classic repertoire has much to offer in this category; it’s hard to go wrong with a gin and tonic or a caipirinha. But many of these summer staples could stand a creative update or a touch of surprise without compromising their honest appeal. Detailed below are a gin and tonic with a Spanish twist, sangria made with rosé wine and a Bellini buzzed with one of the new pink Proseccos that did not exist when Giuseppe Cipriani created the now-classic in Venice. There is also a slushy Southside, with rum replacing the usual gin, a Paloma bolstered with grapefruit liqueur and spiked with chile, and a spritzer bejeweled with cherries, which always ramp up the refreshment level of a glass of wine, especially red. For drinks of the nonalcoholic sort, Agua Fresca is the Mexican and Central American quencher made by simply adding some fruit purée or juice to cold water with a squirt of lime and, depending on the ripeness of your fruit, a touch of sweetener. Almost anything goes for this drink, even non-sweet additions like cucumbers. The Fourth of July American version would be lemonade, an almost blank canvas that can be splashed with summery flavors like strawberry, peach or mango.Beyond these suggestions, you can add liqueurs like triple sec and elderflower or white rum to make a happy-hour iced tea, or drop a jigger of Sambuca into iced coffee to serve with or instead of dessert. Gin in the lemonade is a quick nod to Tom Collins, a summer standby, and crushed fresh berries enliven chilled sparkling cider, alcoholic or not.Having fresh fruit, like watermelon and strawberries, on hand will give you access to festive, colorful summer drinks on a moment’s notice. Process some of it, diced, in a blender, stir into a glass of ice with (or without) the spirit of your choice and top it off with soda water. You might consider expanding your wardrobe of fruit liqueurs and spirits beyond the usual orange to include grapefruit, lemon, raspberry and apricot. In small amounts they can brighten up many summer drinks. And for sweetening drinks, especially chilled ones, it’s a good idea to have simple syrup on hand, made by simmering equal parts granulated sugar and water together until the sugar dissolves and the mixture is clear. Refrigerated, the syrup will keep for a month.To serve, warm-weather drinks demand generous glasses; tall ones are best, chilled before filling. Plastic is often the choice for outdoors, and manufacturers have improved the quality of these, though glass has more class. And then there’s the question of straws. Avoid plastic; look for paper in the disposable department, or some of the new, reusable stainless-steel ones. There are also silver straws, long, and often with a spoon at the end for a posh yet convenient touch.For drinks to serve more than two (or to have refills ready and to transport outdoors), you’ll want a pitcher; some have lids or come fitted with an enclosed receptacle for ice. A long mixing spoon is a useful accessory, and a good citrus juicer is also a worthwhile investment. Frozen drinks also call for a blender to reduce the ice to slush or fruit into purée; there are compact cordless ones on the market that can even go to the beach or on a picnic. And be sure your ice maker or ice cube trays are ready for overtime.Ted + Chelsea Cavanaugh for The New York TimesRosé SangriaAdapted from Rosie SchaapTime: 15 minutes plus chillingYield: 6 servings1 ½ cups mixed red and pink fruit, such as raspberries, halved strawberries and grapes, pitted cherries, cubed apple with red or pink skin, peeled pink grapefruit or blood orange segments1 tablespoon granulated sugar¼ cup triple sec or other orange liqueur1 bottle (750 ml) chilled rosé wine½ cup chilled pomegranate juice1. Place the fruit, sugar and triple sec in a pitcher and stir to combine. Refrigerate until the fruit softens a bit (at least 4 hours and up to 8).2. Add wine and pomegranate juice, stir. Serve over ice in wine glasses, and include some of the fruit in each serving.Ted + Chelsea Cavanaugh for The New York TimesSpanish Gin and TonicAdapted from Socarrat Restaurant, in New York CityTime: 10 minutesYield: 1 drink2 ½ ounces gin8 juniper berries, lightly crushed2 dashes Angostura bitters2 to 3 strips lemon peel (about ½ lemon)4 ounces good-quality tonic water, chilled1. Half-fill a large stemmed wine glass with ice. Add gin, juniper berries and bitters; stir.2. Twist lemon peels over the glass to release the oils and drop them in. Add tonic water, stir and serve.Ted + Chelsea Cavanaugh for The New York TimesBlushing BelliniTime: 15 minutesYield: 6 drinks1 cup chilled peach purée, preferably white (about 2 ripe peaches or purchased purée)1 bottle (750 ml) rosé prosecco, preferably brut12 fresh raspberries1. Place 2 tablespoons peach purée in each of 6 champagne flutes. Slowly add 4 to 5 ounces prosecco, stopping as it bubbles up and continuing once it settles.2. Drop 2 raspberries into each glass and serve.Ted + Chelsea Cavanaugh for The New York TimesDevon Yacht Club SouthsideAdapted from “The Ladies’ Village Improvement Society Cookbook”Time: 10 MinutesYield: 2 drinks2 ounces simple syrup4 ounces white rum2 ounces lemon juice1 ounce lime juice1 cup crushed ice or small ice cubesMint sprigs for garnish1. Combine the simple syrup, rum and citrus juices in a cocktail shaker with ice; shake.2. Strain into a blender with crushed ice. Blend until slushy, then pour into chilled goblets or glasses. Garnish with mint and serve.Ted + Chelsea Cavanaugh for The New York TimesFreshened PalomaTime: 5 minutesYield: 2 drinks4 ounces blanco tequila or mezcal3 ounces lime juice3 ounces grapefruit juice1 ounce grapefruit liqueur4 ounces club soda or seltzerPinch chile powder or cayenneGrapefruit wedges for garnish1. Combine the tequila, citrus juices and grapefruit liqueur with ice in a cocktail shaker; shake well. Strain into tall glasses with ice and add soda.2. Dust chile powder on top. Garnish with grapefruit and serve.Ted + Chelsea Cavanaugh for The New York TimesMelon Agua FrescaTime: 20 minutes plus chilling (optional)Yield: 4 drinks2 cups cubed ripe watermelon or honeydew, chilled2 cups ice cubesJuice of 1 lime1 tablespoon simple syrup or agave syrup to taste (optional)½ teaspoon salt, or to tastePinch ground white pepperBasil sprigs for garnish1. Purée the melon with ice in a blender. Stir in lime juice, syrup to taste, salt and pepper.2. Transfer to a pitcher, add 2 cups water, stir and chill or pour into ice-filled glasses. Garnish with basil and serve.Ted + Chelsea Cavanaugh for The New York TimesStrawberry LemonadeTime: 15 minutes plus chillingYield: 6 drinks4 cups brewed lemon verbena tea, chilled, or cold water3 tablespoons simple syrupJuice of 3 lemons (about ¾ cup)1 cup diced strawberries, puréedLemon wheels and strawberry halves for garnish1. Place tea or water in a pitcher or other container. Stir in simple syrup, lemon juice and strawberry purée. Chill at least 1 hour.2. Stir well, pour into tall glasses filled with ice, garnish with lemon and strawberries and serve.Ted + Chelsea Cavanaugh for The New York TimesRuby SpritzerTime: 10 minutesYield: 1 drink1 glass (4 to 6 ounces) fruity red wine (white or rosé can be substituted)4 ounces sparkling waterTwist of lemon peel3 ripe Bing cherries, pitted and halvedPour wine into a large stemmed wine glass or goblet. Add sparkling water. Drop in lemon twist and cherries and serve.

Mint is a wonderful flavor to enrich warm-weather coolers. Mint has a great deal to say. This persistent perennial contributes refreshing coolness to food and drink, often with a bittersweet edge and sometimes spiked with notes of pepper. It’s not subtle like some herbs, and makes its presence known in everything from cocktails to candy, regardless of whether the context is savory or sweet. Frankly, it’s hard to overdo its use. Mint is also easy to grow in a window box or garden, allowing for leaves to always be on hand, especially come spring.There are various kinds of mint, but the default option is spearmint, which is less aggressive on the palate than peppermint. If you purchase cut mint at a produce counter or farmer’s market, just be sure it has a good aroma. As for dried mint on the spice rack, it’s often used in Persian cooking, but it’s a ghost of the fresh kind.Mint is a wonderful flavor to enrich warm-weather coolers. Among the best drinks on the cocktail menu at Cheeca Lodge, a resort in the Florida Keys, is a nojito, an alcohol-free mojito that’s so tart-sweet and fragrant you might not miss the rum. Mint also stars in Moroccan-style tea, usually served sugared and hot but also delicious iced, and can add a cool dimension to smoothies. Refreshment is on the way.Blueberry NojitoAdapted from Cheeca Lodge, Islamorada, Fl.Time: 10 minutesYield: 1 serving8 spearmint leaves3 tablespoons lime juice5 tablespoons simple syrup (see note)6 blueberries4 ounces club sodaLime wedge for garnish1. Lightly crush mint leaves and place in a cocktail mixing glass with lime juice and simple syrup. Fill with ice. Cover with shaker can and shake for 10 seconds.2. Pour into a tall glass (a Collins glass) and add blueberries. Top with club soda, garnish with lime wedge and serve.Note: To make simple syrup, simmer equal quantities sugar and water until the sugar dissolves. Keep refrigerated.Iced Moroccan-Style Mint TeaTime: 20 minutes plus 1 hour chillingYield: 4 servings1 tablespoon Chinese full-leaf green tea, preferably gunpowder½ cup spearmint leaves, packed, plus sprigs for garnish¼ cup honey, or more to taste1. Brew tea with 3 cups water in a teapot with a strainer, allowing it to steep 10 minutes.2. Place mint in a small bowl. Add 1 cup boiling water, and muddle the mint. Set aside to steep 5 minutes. Stir in honey. Strain into a 6-cup pitcher.3. Slowly pour brewed tea into the pitcher, holding the teapot at least a foot above the pitcher — this is the essential Moroccan technique to aerate the tea. Taste tea for sweetness and adjust the amount of honey if needed. Refrigerate at least 1 hour.4. Pour tea into ice-filled glasses, garnish with mint and serve.Cucumber-Mint Avocado SmoothieTime: 10 minutesYield: 1 to 2 servings½ cup spearmint leaves, packed1 cup chopped, peeled and seeded cucumber (about one regular cucumber)8 ounces pineapple juice1 ripe but firm Hass avocado, pitted, peeled and diced2 tablespoons lemon juice½ teaspoon ground white pepperPinch of salt1. Place mint, cucumber and pineapple juice in a blender and blend until smooth. Add avocado and blend again. Add lemon juice, pepper and salt. Blend briefly. To use a food processor instead of a blender, first turn on the machine and force the mint down the feed tube. Scrape the sides of the bowl, add the remaining ingredients and process until smooth.2. Pour into 1 or more glasses and serve.