Grenadine

We like this Shirley Temple recipe with just ginger ale, but some versions use lemon-lime soda, or a combination of ginger ale and lemon-lime soda. No matter what, don't forget the cherry!

Keep your coupes chilled and ready for this simple 3-ingredient rye whiskey cocktail.

A spicy fizz that will make Angostura bitters your new favorite spirit.

With just four ingredients and a star-studded fan base that includes Mick Jagger, the tequila sunrise will brighten any cocktail hour.

Known as "SC Grenadine" at Smuggler's Cove in San Francisco, this fresh, two-ingredient grenadine syrup is perfect for tiki drinks or mocktails like a Shirley Temple.

Not quite so popular these days, this style of cocktail demands a steady hand to layer the ingredients, starting with the densest and ending with the least dense, to create the drink's snazzy colored stripes. The pousse-café glass is a specific vessel, but try it in a champagne flute or another glass you have to hand before you invest in extra equipment.

Why buy bottles of grenadine when it's so easy to make at home, the natural way? This garnet-hued, sweetly piquant syrup is a great addition to any number of beverages for both its color and its flavor—and it makes a delicious soda on its own, too. Use high-quality bottled pomegranate juice, or make your own.

There were always barrels of pickles at the flea markets my parents took me to when I was growing up. My dad loved half-sours; my mom loved sweet pickles; I loved both. Mom would cut both kinds in half and stick them together, so I’ d get two flavors in every bite. This is my homage to those days, made with one of my favorite ingredients.

Maybe I like rhubarb so much because I started eating it when I was a child; my mother’s strawberry-rhubarb pie is one of my earliest memories. And I love summer fruit soups; that’s something I learned from François Payard. So this combination is a natural for me. You need just the pod from the vanilla bean for this dessert, so if you have saved some used pods, now is the time to recycle. And you will need a whipped cream charger (see page 279) for the foam. You will have leftover consommé (which you can freeze) and foam; you simply can’t successfully foam less liquid than is in the recipe.

Gina: I love a little bit of whimsy, and what better time for that than when you are kicking back with your man enjoying a cocktail? I didn’t think Pat would be too keen on sipping a pink drink, so I made his bright blue. Both variations are potent and delish, so just pick the flavor (or color) that suits your mood (or matches your shoes or your handbag . . .).

The sweet-tart flavor of these pink ribbons makes them a wonderful accent. They are fun with cheese courses where their crunch is a nice contrast to the creamy texture of the dairy. Their lightly tangy flavor is delicious with sweetbreads and game. They also make a beautiful garnish for a panna cotta, rice pudding, or slice of cheesecake. Sprinkle them with a little togarishi (a Japanese spice blend) before drying and use them to garnish crab salad. A hint of Old Bay seasoning can make them the perfect accompaniment for bay scallop risotto or fish cakes. Sprinkle them with sparkling sugar and they can become gorgeous tuiles to be eaten alone or perched on top of a sweet lemon tartlet.

Kids will need no explanation: They will marvel at these red-and-green-striped drinks that they swirl with a straw. And for grown-ups who may want to get in on the fun, you can make another batch—a shot of gin makes a pleasant, and civilized, addition.

Formerly, this drink was known as a Pussyfoot.

Málaga Tapas & Bar gets its name from a city on Spain's southern coast — and from the authentic savory appetizers and snacks it serves with wine and other drinks, in the Andalusian tapas tradition. Málaga, located in Austin's trendy Warehouse District, is a favorite among the after-work and late-night crowds. This recipe for sangria comes from the restaurant's bar manager and resident wine expert, Merrill Frank.

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.