Sex on the Beach

This easy recipe teaches how to make homemade Pimm's original, a refreshing party drink. Don't miss it!

This Devil’s Juice Sangría from New York City’s The Meatball Shop is the perfect drink to make in large batches. The flavor gets better over time, and it’s fun to serve in a big punch bowl for a group. You’ll have more Ginger Syrup than you’ll probably need, but any leftovers will keep in the fridge up to 2 weeks.

This easy recipe teaches how to make the best homemade sangria, a typical Spanish drink. Don't miss it!

The following method is based on the recipe from La Bodeguita del Medio; the Cuban bar infamous for making amazing Mojito's since around 1942.

The Old Fashioned is a beautiful thing. At its best, it’s a careful balance of whiskey, sugar, and bitters, with a little dilution from water, often in the form of melting ice. Here, the classic goes pool-friendly, with a slushy blender version that relies on lots of ice, as well as fresh cherries to lend a little brightness and color.

This blended mix of lemon juice, simple syrup, fresh strawberries, ice, and vodka refreshes like a 7-Eleven Slurpee for grown-ups. Drag the blender out to the patio, put on some summer tunes, and kick back in the lounge chair.

This recipe from author and former Gramercy Tavern managing partner Nick Mautone is a blend of Grand Marnier and iced tea that makes a perfect summer-afternoon cooler. Game plan: We like this Basic Iced Tea recipe for this cooler. Make the tea and refrigerate it up to 8 hours in advance.

Drinks writer Rob Chirico says the Tequila Sunrise—a blend of tequila and orange juice, with a grenadine glow at the bottom of the glass—is a Prohibition-era cocktail invented at the Agua Caliente racetrack in Tijuana, Mexico.