Citrus

Christer Larsson originally came to prominence on Manhattan's culinary scene —appropriately enough for this recipe —as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.

This great-tasting drink is reminiscent of the classic Dreamsicles that used to be sold from the neighborhood ice cream truck.

(Lillet-and-Lemon-Syrup Cocktail)

Blended drinks called batidas (or licuados) are served at fruit bars throughout Latin America. Milk or freshly squeezed orange juice is used as the base, then fruit is added and the mixture is blended to the consistency of a thick shake. Batidas are often enjoyed as a mid-morning or afternoon snack, but they're also delicious as cocktails later in the day. We tried various kinds of sugar to rim the glasses — from coarse crystals of sanding sugar to small grains of granulated sugar — and the only difference is in the appearance.

We recommend using a good-quality California or Spanish sparkling wine for this recipe. Both are widely available and less expensive than Champagne.This recipe can be prepared in 45 minutes or less.