Lime

This refreshing, sunrise-tinted juice can be blended and chilled one day ahead.

For extra-slushy Margaritas, freeze the drinks in the blender jar at least thirty minutes and up to one hour; stir, if necessary, before serving. Instead of using salt, coat the glass rims with superfine sugar: Run a lime wedge along the rims to moisten, then dip them into a shallow saucer of sugar.

This is the traditional planter's punch that follows the old rhyme: One of sour (lime juice), two of sweet (sugar), three of strong (rum), four of weak (ice or water).

At the restaurant this is called the Periodista ("journalist") because drinking it loosens the lips.

Fizzes, which have been popular drinks in the late morning and afternoon, are usually served in highball glasses. They are made from liquor, citrus juices, and sugar, shaken with ice. The mixture is strained into glasses, which are then filled with club soda or other carbonated drink, including champagne. Egg, both yolk and white, is used in some fizzes.

Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.

Limas Congeladas Rellenas de Sangrita y Tequila Most sangrita recipes include tomato as well as orange juice, hence the name ("little blood"). This spicy, salty juice mixture is a traditional chaser for straight tequila. If you don't have time to prepare the frozen lime cups, just pour the sangrita and tequila into shot glasses. Pair the sangrita with a reposado tequila, which has been briefly aged to impart richer, more complex flavor and a smoother sip. (See "Wine & Spirits" for some great top-shelf tequilas.)

Sweet and fruity, this is the quintessential beach or poolside drink.