13 delicious drinks to sip in late summer

Did someone say beveragino? In its simplest form, a beveragino is a cocktail enjoyed with friends. (The term was popularized last summer by British TikTokers — and skilfully deployed by a group of cheeky ladies hanging out in a garden.) But a beveragino can also be a coffee, a tea, a lemonade or a mocktail. Just like life, a beveragino is what you make of it. Ultimately, what can distinguish a beveragino from a drink is some kind of effortless upgrade: not just a cold brew, but a cold brew with a capful of sweet and savory cream; not just any old tequila cocktail, but one that’s part negroni, part spritz. With that in mind, here are 13 beveragino recipes — creamy and refreshing, fizzy and boozy, tart and refreshing — perfect for your morning scroll, evening happy hours, and everything in between.

While a good Lambrusco is perfect on its own, incorporating it into a spritz is both fun and unexpected. This recipe from Rebekah Peppler is a great way to brighten up and lighten up your favorite bottle: Citrus amaro and bitter grapefruit play up the strengths of the wine, and a few Castelvetrano olives add just a bit of savoriness. To top it all off with sparkling water, it’s easy and refreshing to drink.

If you’ve ever thought, “I’d love to drink my tiramisù,” look no further than this ice-cold version of the classic Viennese drink, adapted by Eric Kim from his brother, Kevin. The thick layer of silky, pourable cream creates a sweet and salty barrier to the cold, bitter brew below.

Recipe: Iced Einspänner

For a cocktail that’s as striking as it is delicious, try this vibrant margarita from Alexa Weibel. Unpeeled Persian cucumbers, cilantro, and a little jalapeño add freshness, tang, and a greener-than-green hue. “It’s sensational,” wrote one NYT Cooking reader.

Recipe: Spicy Cucumber Margaritas

If you’re planning on inviting a few friends over for a drink, the cocktail ratio is key to making sure you can actually socialize rather than having to play bartender all night. This rosé sangria from Rosie Schaap is a real crowd pleaser, loaded with your favorite red and pink fruits. Use any combination of halved raspberries, strawberries and grapes, cubed apples with red or pink skins, peeled pink grapefruit and blood orange sections, or pomegranate seeds – just give it a go. enough time for the fruit to soak up the wine and soften.

This recipe offers a high return on investment: dark roast coffee, water and condensed milk – a very pantry-friendly ingredient list! – are all you need to create a sweet treat that tastes greater than the sum of its parts. Using a Vietnamese press to brew coffee is traditional, but you can use a pouring cone, as Kay Chun suggests here, or a French press, as one reader recommends. Espresso brewed from a Mocha pot would work just as well.

Recipe: Vietnamese iced coffee

With crates at the farmer’s market overflowing with stone fruits, what better way to toast the end of summer than with refreshing and naturally sweet peach tea? This recipe from Vallery Lomas combines mashed peaches with strongly brewed black tea and a splash of lemon for a refreshing drink that almost demands you drink it on a porch at dusk, preferably in a rocking chair.

Recipe: peach tea

Sours are endlessly adaptable and simple to prepare – just use the following formula: alcohol plus citrus plus sweetener. Incorporating a liqueur like amaro, as Rebekah Peppler does in this recipe, tips the flavor balance toward a pleasant bitterness. But if that makes you nervous, you have two options: take a slightly sweeter amaro or add a little maraschino cherry syrup (or garnish with more cherries) to stay closer to the classic model.

Recipe: Amaro Sour

Look, Long Island iced tea can be divisive. But that’s only because most Long Island iced teas, in all honesty, are mediocre. This version of Eric Kim – positively alcoholic, but also expertly balanced – has the power to unify. An inspired concoction of lemon and lime juice, cola, maple syrup, and a generous amount of salt (don’t skip it!) perfectly masks the fact that, yes, you’re drinking five different spirits.

Recipe: long island iced tea

This revitalizing agua fresca from Yewande Komolafe gets its sweet kick from fresh ginger and its sweetness from a simple mint syrup. While pureed, strained agua fresca is already deliciously refreshing over ice, you can certainly turn it into an appetizer with a little gin, if that’s your thing.

Recipe: Cucumber Agua Fresca with Mint and Ginger

There are many versions of horchata, the popular Latin American drink, but they often start with a base of nuts or grains, or a combination of both. This version, which uses rice and includes a touch of cold brew or espresso concentrate to make it “dirty”, was adapted from Los Angeles restaurant chain Guisados ​​by Kiera Wright-Ruiz and asks for whole, sweetened condensed milk to make it even richer and creamier.

Recipe: Dirty horchata

Kombucha is a great way to add funk and effervescence to a low ABV spritz—there are technically traces of alcohol in kombucha—as this recipe from Alison Roman proves. But you can also use ginger beer for a truly non-alcoholic drink. The salty, ginger-infused lemonade base can be made ahead, so pop a pitcher in the fridge for easy mocktails whenever the mood strikes.

If you haven’t considered incorporating beer into your cocktail mixes, now might be the time to start. In this recipe from Rebekah Peppler, a chilled IPA adds the necessary carbonation and hop notes for what can only be described as a Negroni-like spritz. Pay close attention to how you build it, not only to get that killer ombre look, but also to make sure the beer doesn’t immediately go flat.

Recipe: Tequila Sun

In this floral twist on the classic lime rickey, Cassie Winslow asks for a little more than lime, seltzer water, chamomile syrup and, of course, a generous amount of ice. the chamomile syrup takes about 15 minutes to make, but it’s incredibly simple and you’ll have enough for a couple weeks worth of rickeys.

Recipe: Chamomile Lime Rickey

Darcy J. Skinner