Nonalcoholic

Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.

Editor's note: The recipe and introductory text below are from Kimberly Kennedy's The Art and Craft of Entertaining. The first time I made these delicious nonalcoholic drinks, they were a big success — the guest of honor had at least four! For twelve guests, I'd prepare the exact recipe below; it can be halved or otherwise divided for a different of number guests. For twelve guests, it's likely that the fourth bottle would remain in the refrigerator, but it's always better to have more than you need, plus the cider keeps for a long time. If you have time and ripe peaches are in season, pit, peel, and purée peaches to make the sweetest of all peach purées.

The sweetness can be adjusted be adjusted to your liking. This version falls somewhere between orta and sekerli. Depending on the amount of sugar added per cup, Turkish coffee is served in four variations. Sade — without sugar
Az Sekerli— 1/2 sugar cube
Orta— 1 sugar cube
Sekerli— 2 sugar cubes

Here's a hot chocolate for the coffee lover. Plus, it's decadent enough to serve as dessert.

This is the easy way to make ginger beer, where the ginger is simply soaked — just slightly fermented — for 24 hours (another method requires up to a five-day fermentation). Ginger beer is one of Jamaica's most popular soft drinks and is sold practically everywhere, from the supermarket to roadside stands. This drink is wonderfully refreshing. If the ginger heat is too much, tame it with more crushed ice and some club soda.

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."

This drink was featured as a Cocktail of the Month.

Editor's note: The recipe and introductory text below are from Andrew Irving's book, How to Cure a Hangover. For those who don't like alcohol the morning after. The Pussyfoot Cocktail contains all the old favorite juices and is a classic hangover cure.

This syrup is an ingredient in Audrey Saunder's Madeira Martinezand Tim Lacey's mint limeade. It may be used in place of simple syrup in many cocktails.

Audrey Saunders, owner Pegu Club, in Manhattan, uses this grenadine in several cocktails, including the Jack Rose, which was featured as a Cocktail of the Month.

A sweet blackberry syrup mellows mouth-puckering limes in an intensely fruity (and kid-friendly) drink.

With adults in mind, we've created a creamier version of the blended frozen drinks offered at many coffee shops.

Be sure not to overblend — the little bits of fruit add a pleasant textural contrast. The pitted dates available in supermarkets work well.

The flavors of a classic New York cookie make a nostalgic malted.

To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

Nothing beats great hot chocolate. Use the best chocolate you can get your hands on. We love Valrhona, but Lindt and Ghirardelli are also excellent choices. If giving as a gift, transfer the mix to crocks, jars, canisters, or cellophane bags, decorate with ribbons, and attach gift tags with the serving directions.

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Floating petals on top of this pretty punch adds color to the buffet table. Make sure you choose flowers that haven't been sprayed with chemicals.