Refreshing Cocktails

Let the New York Times help you find the perfect signature drink for your event.

A trio of summer cocktails
A trio of summer cocktails Photo Credit:Weyo for Adobe Stock

How does strawberry-peach sangria sound? Tequila and watermelon? The perfect frozen margarita? You'll find them all — and 43 more suggestions for cooling cocktails — in the Cooking collection from the New York Times. Here's the Rum With Iced Hibiscus Tea recipe by Rosie Schaap:

YIELD: 1 drink (and enough tea for many more)

TIME: At least 8 hours, for making the chilled tea

INGREDIENTS

2.5 ounces dark rum

4 ounces chilled hibiscus tea

Splash of soda water

Nutmeg

Pineapple chunk for garnish

PREPARATION

• To make the chilled hibiscus tea, put 1/2 cup dried hibiscus flowers in a large bowl. Add 1 quart cold filtered water. Refrigerate for 8 hours. Strain; discard solids. Keep cold.

• Fill a highball glass with ice and add rum, tea and soda water. Grate a little nutmeg on top and garnish with a pineapple chunk.

If you prefer it sweeter, add simple syrup to taste.