Orange

An aromatic Champagne cocktail that pairs beautifully with different herbs and spices.

Fruit-filled pitchers of sangría appeared at lots of parties in the '60s, and we ran many recipes for it. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.

Christer Larsson originally came to prominence on Manhattan's culinary scene —appropriately enough for this recipe —as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.

This lovely version of Moscow's favorite drink is sweetened with raspberries and sugar. It's terrific over ice cream or served as a drink on its own.

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

This great-tasting drink is reminiscent of the classic Dreamsicles that used to be sold from the neighborhood ice cream truck.