The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
fresh lime juice
When melons are in season, it’s hard to beat their juicy, subtly floral flavor in drinks. For this cocktail, muddle up a few melon cubes, amp up the juice with lime and sugar, and shake it all with rum and a few aromatic cilantro leaves for a play on the daiquiri that’s really easy to love.
This rum punch will please both cocktail newbies and seasoned sippers. Watermelon adds a fresh fruity flavor, while rum contributes a touch of vanilla (and depending on which rum you pick, a little funky richness). Tonic water helps each sip conclude on a mouthwateringly crisp and just slightly bitter note.
Given that Hemingway lived in Cuba for 20 years, you could commemorate Ludwig Bemelmans and Papa’s family ties and creativity with an Old Cuban, one of the bar’s most popular drinks. When mixologist Audrey Saunders created this cocktail in a New York bar in 2002, it became a contemporary classic.
This recipe adds a tangy citrus jolt to the mild, sweet, and salty flavor miso provides. Try it first with a mild soybean miso and then experiment with other types of miso if you like; I keep an arsenal close by at all times.
We’re suckers for gazpacho—any gazpacho. So we love when we find one that’s off the beaten path. Save those tomatoes for a BLT or salad, and give cucumbers and tropical pineapple a chance to shine in a summer soup. Sure, go ahead and cleanse, if you’re diehard—but this is just a delicious and refreshing party starter, if you ask us.