Cara cara oranges are sweet and low in acid with hints of grapefruit and cherry. They add depth to this citrusy, refreshing tequila cocktail. More

The secret ingredient in this cocktail from Linnea Johansson is a dash of rose water, which adds a bright, floral flavor. More

Nothing washes down lunch quite like freshly made lemonade. You'll enjoy how the mint perfumes your house while you make the simple syrup. More

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh. More

This Sparkling Panakam from Heidi Swanson's Super Natural Every Day is an Indian-accented summer refresher—think of it as cool limeade meets spicy chai. More

Nam manglak can be as simple as water, crushed ice, basil seed, and some sweetener. This is ever so slightly more gussied up: flavored with rose, lime, and honey, made effervescent by rosewater. It's an unbeatably refreshing combination for the hot sticky days to come. More

Faluda, like many Indian sweets, can be a heavy, super-sweet affair. There's a place for it, but not during the first days of spring. This version froths puréed raspberries with milk (though you could as easily use yogurt, half-and-half, or melted kulfi ice cream). You could sweeten it as much as you like, layer it with whipped cream, or spike it with ginger and cardamom. This lighter version just adds a garnish of candied ginger, which you could also dice up and add to the basil seed. More

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Introduced to the world in 1953 in Casino Royale—the first book in what became Ian Fleming's sprawling James Bond franchise—the Vesper has had more popularity in print and in film than it's ever had inside a glass. Which is too bad, actually, considering it's actually a pretty decent drink. More