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1 cup chopped mango, frozen until hard

3 tablespoons dark rum

2 tablespoons fresh lemon juice

1 tablespoon Simple Syrup (Basics)

1½ cups small ice cubes

Diced mango and shredded fresh mint, for garnish

Mix all the ingredients (except mango and mint) in a blender until smooth. Serve, garnished with mango and mint.

caipirinhas

SERVES 6

Cachaça is a potent sugarcane liquor. If you can’t find it, use light rum instead.

3 limes, halved

¼ cup sugar

1½ cups cachaça

Place a lime half in each of 6 tumblers, and sprinkle each with 2 teaspoons sugar. Using a wooden reamer, crush the flesh of the limes. Fill the glasses with crushed ice, and divide the cachaça evenly among them. Stir well, and serve.

grapefruit sparkler

SERVES 8

1 cup sugar

8 whole star anise

6 cups ruby red grapefruit juice, chilled

1/3 cup Campari

2 cups champagne, chilled

1. In a small saucepan, combine 1 cup water with the sugar and star anise; bring to a boil, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat; let cool completely.

2. Pour the mixture through a fine sieve into a measuring cup (to yield 1 cup); discard the star anise. Cover the syrup with plastic wrap, and chill.

3. In a large pitcher, combine the grapefruit juice, Campari, and chilled syrup. Divide among 8 glasses; top with champagne. Serve immediately.

portofino cocktail

SERVES 1

1 tablespoon Campari

¼ cup fresh red grapefruit juice

6 tablespoons tonic water

1 red grapefruit slice, for garnish

Fill a tumbler with ice. Shake the Campari, grapefruit juice, and tonic in a cocktail shaker. Pour into the tumbler, and garnish with the grapefruit slice.

lime-apricot rum cooler

SERVES 4

2 tablespoons freshly grated lime zest (about 6 limes)

6 tablespoons sugar

¼ cup plus 2 tablespoons freshly squeezed lime juice (about 3 limes)

2 cups apricot nectar, chilled

1¼ cups white rum

1. In a food processor, pulse the lime zest with the sugar until finely ground. Measure out ¼ cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip the rims of 4 glasses in the juice, then in the sugar mixture, coating well.

2. In a blender, puree the apricot nectar, rum, remaining ¼ cup lime juice, reserved ¼ cup zest mixture, and 2 cups ice. Divide among the prepared glasses, and serve immediately.

strawberry-ginger caipirosca

SERVES 2

10 fresh strawberries, hulled and quartered

30 fresh mint leaves

¼ lime, cut into 4 pieces

1 teaspoon freshly grated ginger

2 tablespoons sugar

2 cups cracked ice

½ cup vodka

Place the berries, mint, lime, and ginger in a cocktail shaker. Sprinkle the sugar over top; muddle the mixture with a long spoon until almost pureed. Add the ice and vodka; shake well. Divide between 2 glasses; serve immediately.

honeydew fizz

SERVES 2

½ large honeydew melon (about 3 pounds)

½ cup Midori or other melon liqueur

1 cup seltzer water, chilled

1. With a large spoon, scrape out and discard the honeydew seeds. Using a ¾-inch melon baller, scoop out 10 balls; place in a large sealable plastic container. Pour the Midori over the melon balls; transfer to the freezer, and let macerate about 1 hour.

2. Meanwhile, place the remaining honeydew in a blender, and puree until smooth. Let stand until the juice settles to the bottom of the blender and the foam rises to the top. Skim off the foam, and measure out ½ cup juice.

3. Remove the honeydew-ball mixture from the freezer; stir in the juice and seltzer. Divide evenly between 2 cocktail glasses; serve immediately.

plum and pineapple sangria

MAKES ABOUT 2¼ QUARTS

1 pineapple

4 plums, preferably a variety, pitted and sliced

1 tablespoon superfine sugar, plus more as needed

3 ounces Cointreau

3 ounces brandy

1 750-ml bottle fruity red wine, chilled

11/3 cups pineapple juice

1 cup sparkling water

1. Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into