Citrus

You don’t need a mixer for this cake, and when you slice into it, you’ll be greeted with a surprise: bold stripes of bright blueberry filling.

If you love the citrusy bite of Campari, it’s time to meet your new summer drink.

A little orange juice (and zest) wakes up the icing of this crowd-pleasing cake with sweet citrus flavor.

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you’re unable to procure it, I would go with one of the recently released lower-alcohol gins of your choice, steering clear of juniper-heavy renditions. The ingredients complement each other so well, you can’t help but taste something distinctive and different in every sip. It’s a must-try.

Of all the cocktails associated with or attributed to the Hotel, not one—not even the venerable Rob Roy—was as popular as the Bronx. Sometimes referred to as the Cosmopolitan of its day, it was one of the most requested cocktails prior to Prohibition.

Everyone should have an house spritz—a seasonal standard whose proportions are known by heart and ingredients are stocked easily. This is ours. A simple riff on the classic spritz formula originally built to highlight Lini’s fruity, irresistible lambrusco rosato, this has become a spring-summer staple for both of us. Gentian-tinged Cocchi Americao plays the bitter role, while sour grapefruit acts as a foil to its sweetness, simultaneously pumping up the volume on the lambrusco. Built in a pitcher or portioned out in a wine glass, it’s a drink that embodies the spritz philosophy of being both beautiful and simple.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

Created during World War II by Donn Beach, the name is Morse code for “Victory.”

Smoky mezcal, tart homemade grenadine, and a splash of sparkling wine give this twist on the tequila sunrise a modern upgrade.

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.

You won't be sorry with tequila, grapefruit, and Campari.