COCKTAIL RECIPES

TROPICAL TEQUILA

Makes: 1 serving

11/2 ounces (3 tablespoons) tequila

Tropical- or citrus- flavored soda, such as Red Bull Yellow Edition Splash of orange juice

Ice, for serving

Fill a highball glass with ice. Add tequila. Add tropical soda almost to the top of the glass. Top with a splash of orange juice.

BASIL GIMLET

Makes: 1 serving

Note: To make simple syrup, mix equal amounts of sugar and water and heat until sugar is dissolved. From Minneapolis bartender Britt Tracy.

2 ounces (4 tablespoons) gin

3/4 ounces (11/2 tablespoons) simple syrup 3/4 ounces (11/2 tablespoons) fresh lime juice Pinch of salt

1-2 basil leaves or other fresh herbs

Ice, for shaking

Fill a cocktail shaker with ice. Add gin, simple syrup, lime juice and a pinch of salt. Shake vigorously for 20-30 seconds. Strain into a coupe glass. Twist and rub the basil leaves in your hands to muddle before dropping them into the glass.

HIBISCUS AND ORANGE ICED TEA

Makes: about 2 1/2 cups

Note: Dried hibiscus flowers, which can be found in many grocery stores in tea bags or loose, lend a tart and tannic flavor to a brew that could be served hot or cold, says Salma Hage, author of the forthcoming “Middle Eastern Sweets” (Phaidon). Make this iced tea ahead of time and serve as an alternative to alcoholic beverages.

2 tablespoons dried hibiscus flowers Strips of orange peel from 1/2 orange Scant 1/4 cup orange juice

A few sprigs of mint, for garnish

Ice, for serving

Bring 2 1/2 cups of water to a boil, then turn off the heat and add the hibiscus flowers and the strips of orange peel. Cover and let steep for 20 minutes. Strain the tea and add the orange juice. Allow to cool in the fridge. Serve with fresh mint leaves and plenty of ice.