Beverages

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

Turn the classic iced tea and lemonade combo into a frozen cocktail for all of your backyard parties. Freeze the drink components into ice cubes before blending for an icy drink that isn't watered down.

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Highwest’s Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.

Be sure to completely dissolve the honey before adding the ice since it will clump and go nowhere once cold.

There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.

Agave nectar makes a great fast sub when you don’t have simple syrup on hand.

A grapefruit beer that's one of the most refreshing cocktails out there.

A classic Mexican beer cocktail you can sip all day long at the beach.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.