Citrus

Blue curaçao provides the color and lime peel, the freshness.

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.

Nectarine peel adds tangy flavor that balances the sweetness of the plum wine.

A colorful and sophisticated summer drink.

To get the most juice out of lemons, be sure they're at room temperature when you squeeze them.