Herbs & Spices

Vanilla-accented Cognac adds a twist to the traditional Kir Royale (an aperitif made with Champagne and crème de cassis). Prepare the Cognac-vanilla mixture at least one day ahead so that the flavors can mingle. Have extra bottles of Champagne on hand for a second go-round.

A great barbecue thirst-quencher.

This chai recipe—inspired by versions in India—combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Yogurt drinks, known as lassi in India, Pakistan, Sri Lanka, and Bangladesh, are served in New York City's numerous Indian restaurants. Salty and sweet versions accompany spicy meals to cool the heat.

Nahm Takrai This lightly sweetened drink, served with both lunch and dinner in Thailand, is very cooling with spicy foods.

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.