Haseeb Cold Drinks

How to Make It Step 1 In a shaker with ice, mix 3 ounces vodka and a drop of dry vermouth. Step 2 Strain into a martini glass. Garnish with 2 sprigs of fresh lavender or thyme.

How to Make It Step 1 Place strawberries and banana slices on a plate and freeze at least 1 hour. Place all ingredients in a blender and blend until smooth but still very thick. Pour into chilled margarita or other stemmed glasses.

How to Make It Step 1 For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.

How to Make It Step 1 Chill a martini glass in the freezer for at least 5 minutes. Step 2 Pour the gin and vermouth into a stainless-steel cocktail shaker or a chilled tumbler. Step 3 Place 8 to 10 ice cubes in the shaker or tumbler, stir vigorously for about 20 seconds with a long-handled spoon, and strain into the chilled martini glass. Step 4 How you finish off the martini is a matter of taste. A twist is the classiest way to go and yields the cleanest-tasting drink. An olive is the traditional garnish, and it looks cool. Take your pick.

How to Make It Step 1 Place all ingredients in a blender and blend until smooth and thick. Pour into tall glasses and serve with a straw.

How to Make It Step 1 In a shaker, mix together the bourbon, blood orange juice, and mint leaves. Serve over ice in a low glass and garnish with a sprig of mint.

How to Make It Step 1 In a pitcher, mix together the sparkling wine, apricot nectar, and triple sec. Serve in wineglasses.

How to Make It Step 1 In a medium pitcher, combine the tequila, lime juice, Triple Sec, and 1/2 cup water. Step 2 If desired, rub the rims of 4 glasses with a lime slice and dip in salt to coat. Serve the margaritas in the prepared glasses over ice and garnish with the lime slices.

How to Make It Step 1 In a large punch bowl or pitcher, combine all the ingredients. (You can cover and refrigerate for up to several hours.) Add ice and ladle into martini glasses or plastic party cups

How to Make It Step 1 Place the frozen concentrate in a pitcher and mix according to the label directions, replacing water with the sparkling water. Step 2 Put the strawberries in a blender and puree until very smooth. Mix the strawberry puree into the lemonade. Step 3 Garnish with lemon slices (if desired) and serve

How to Make It Step 1 In a large pitcher, combine the cranberry juice and cider. Step 2 Cut 1 strawberry in half, rub the rims of 4 glasses with the cut pieces, and dip the rims in the Pop Rocks to coat (if using). Step 3 Serve the juice mixture over ice in the prepared glasses. Garnish with the remaining whole strawberries. (For an adult version, add 1 ounce vodka to each drink. Enjoy after the kids go to sleep.)

How to Make It Step 1 In a blender, combine half of the ice cream, berries, and milk. Purée until smooth, stopping occasionally to stir with a spoon. Pour into glasses. Repeat with the remaining ingredients

How to Make It Step 1 Using a vegetable peeler, remove bright yellow peel from lemons. Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes. Remove from heat and stir in mint. Cool to room temperature; strain. Step 2 Steep the tea bags in 4 cups of boiling water, covered, for 5 minutes. Then remove tea bags. Stir in syrup, lemon juice, 4 cups cold water, and ice cubes. Serve in tall glasses filled with ice and a few mint leaves.

How to Make It Step 1 Combine ginger (don't bother to peel it), sugar, and 1 1/2 cups water in a medium saucepan and bring to a boil, stirring to dissolve sugar. Lower heat and simmer mixture about 15 minutes, or until it reaches the consistency of pancake syrup (you should have about 1 cup syrup).  Step 2 Strain syrup and cool to room temperature. Stir in lemon juice. Step 3 Place 2 tablespoons syrup in each of eight 8-ounce glasses and fill three quarters full with club soda. Gently stir to blend. Add ice and more club soda or syrup if necessary.

How to Make It Step 1 In a large saucepan, bring 3 cups water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes. Discard the bags and allow the tea to cool to room temperature. Step 2 Stir in the honey, plums, and thyme. Transfer to a pitcher and refrigerate until cool, about 1 1/2 hours. Serve over ice. Step 3 For an instant cocktail: Stir in 1/2 cup bourbon before serving

How to Make It Step 1 Combine the milk, strawberries, and ice cream in a blender. Blend until mostly smooth with some pieces of strawberries remaining, 10 to 15 seconds. Divide between four glasses and serve immediately.

How to Make It Step 1 In a blender, puree the blueberries, lemonade, mint, confectioners’ sugar, and 3 cups ice until smooth. Step 2 Garnish with mint sprigs.

How to Make It Step 1 In a pitcher, combine the ginger ale and pineapple juice. Serve over ice with a piece of pineapple. Step 2 For an instant cocktail: Stir in 1/2 cup light rum before serving.

How to Make It Step 1 In a pitcher, combine the club soda, lime juice, and cucumber. Serve over ice. Step 2 For an instant cocktail: Stir in 1/2 cup gin before serving.

How to Make It Step 1 In a blender, puree the watermelon and lemonade; strain if desired. Step 2 Stir in the mint and serve over ice. Step 3 For an instant cocktail: Stir in 1/2 cup vodka or tequila before serving.

How to Make It Step 1 In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes. Step 2 Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir. Step 3 Chill in the refrigerator. Serve in tall glasses over ice cubes and more mint leaves.

How to Make It Step 1 In a small saucepan over high heat, combine the sugar and 1/2 cup of water. Bring to a boil and cook until slightly thickened, about 2 minutes. Remove from heat and add the lime juice. Let the lime syrup cool to room temperature. Step 2 In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale. To serve, pour into glasses and top with scoops of raspberry sorbet

How to Make It Step 1 In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest. Step 2 Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.6

How to Make It Step 1 Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes. Step 2 Remove and discard the bags and allow the tea to cool to room temperature. Stir in the honey and ginger and refrigerate until ready to use. Serve over ice.

How to Make It Step 1 Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside. Step 2 In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process. Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days. Step 3 To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.

How to Make It Step 1 In a pitcher, mix together the hibiscus tea and ginger ale. Serve over ice in a tall glass with a fresh pineapple spear.

How to Make It Step 1 In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Step 2 Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids. Step 3 Pour 2 to 3 teaspoons of the basil syrup into each of 8 ice-filled glasses, then fill with lemonade. Garnish with an additional sprig of basil. (You can cover and refrigerate the remaining syrup for up to 2 weeks.) Ingredients 1 cup sugar 1 cup fresh basil leaves, plus 8 sprigs for garnishing 8 cups lemonade GET INGREDIENTS Powered by Chicory Nutritional Information

What You Need 2 cups mixed fruit (kiwi and fresh pineapple chunks, maraschino cherries, small strawberries) 1 qt. (4 cups) water 1/2 cup TANG Orange Flavor Drink Mix 1/4 cup KOOL-AID Tropical Punch Flavor Sugar-Sweetened Drink Mix 4 cups crushed ice Make It Tap or click steps to mark as complete Thread fruit onto 8 skewers. Add water to drink mixes in 2-qt. plastic or glass pitcher; stir until mixes are dissolved. Serve over ice. Garnish with fruit skewers.

What You Need 1 squeeze CRYSTAL LIGHT LIQUID Iced Tea Flavor Drink Mix 3/4 cup water 1/4 cup orange juice Make It Tap or click steps to mark as complete Mix ingredients in highball glass. Add ice.

What You Need 1 cucumber, halved, divided water 3/4 cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix 4 cups ginger ale 1 Tbsp. grenadine syrup Make It Tap or click steps to mark as complete Peel 1 cucumber half; cut into chunks. Thinly slice second cucumber half. Blend cucumber chunks and 1 cup water in blender until smooth; strain into 1-qt. measuring cup. Add enough water to measure 4 cups; pour into small punch bowl. Add drink mix; stir until dissolved. Add ginger ale, grenadine and cucumber slices. Serve over ice.

What You Need 3 limes, divided 2 pkt. (0.13 oz. each) CRYSTAL LIGHT On The Go Pink Lemonade Flavor Drink Mix 1 qt. (4 cups) cold club soda 1 can (12 oz.) peach nectar, chilled 1/4 cup raspberries Make It Tap or click steps to mark as complete Cut 1 lime into 4 slices; reserve for garnish. Squeeze juice from remaining limes into 1-1/2-qt. plastic or glass pitcher. Add drink mixes, club soda and nectar; stir until mixes are dissolved. Serve in ice-filled glasses topped with raspberries. Garnish with reserved lime slices.