Pitcher Drink

Agua Fresca de Jamaica Mexico has a wonderful variety of sweetened flavored waters known as aguas frescas, which are sold at street stands and marketplaces throughout the country. They are made from citrus fruits, melons, cucumbers, even the sweet-tart pulp of tamarind pods. But among the most popular is this one, made by steeping the dried, deep crimson calyxes of the hibiscus flower. This slightly tart, garnet-colored beverage is incredibly beautiful and refreshing. Piloncillo, the unrefined brown sugar used in traditional rustic desserts, adds a mellow, molasses-like sweetness.

Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth's restaurant in New York.

This refreshing drink can be made without the vodka to appeal to thirsty tennis players between sets or after a long match.

Can be prepared in 45 minutes or less but requires additional unattended time.

Now considered the national drink of Brazil, the Caipirinha was not always so respectable. In fact, the name comes from a somewhat derogatory word roughly equivalent to "hillbilly." The cocktail's main ingredient, cachaça, is an aguardiente that, like rum, is made from sugarcane. But cachaça has a bite and flavor more characteristic of a rough-edged tequila than of its more refined cousin. In fact, bartenders who run out of cachaça have been known to substitute equal parts white rum and white tequila in its place.A Caipirinha is usually made by muddling pieces of lime with sugar; we chose, for simplicity's sake, to juice the limes instead. For a more authentic flavor, you can mash a piece of lime rind in the bottom of the glass before serving.

Luis Miguel López Alanís of Morelia, Mexico, writes: "Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country's food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself. "Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. " Mexico is known for its aguas frescas, delicious cold "waters" made simply from fruits or vegetables, water, and sugar. They're the perfect refreshment on a hot day.

This refreshing, sunrise-tinted juice can be blended and chilled one day ahead.

This drink is sweet, pretty, and refreshing. Grenadine can be found in the liquor section of most supermarkets.

The mai tai was invented in 1944 at the original Trader Vic's restaurant in Oakland, California. There are many variations of the drink, including this mint-accented version. Look for almond syrup in the coffee-and-tea section of the supermarket.

The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing. Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.

(RICE WINE AND GINGER ALE COCKTAILS)

Omit the alcohol for a kid-friendly drink.

(Iced Coffee with Vanilla Ice Cream)