◁ WATERMELON AGUA FRESCA

YIELD: 8 SERVINGS

The first time I tried agua fresca (Spanish for “fresh water”) was in Cancún with my friend Jorge. There was a small stand by the beach, and he kindly asked which flavor I’d like. Needless to say, I was smitten at first sip.

2 cups (470 ml) water, divided

1/4 cup (80 g) honey

4 cups (600 g) cubed watermelon

4 cups ice

In a microwave-safe bowl, warm 1/2 cup (120 ml) of the water. Add the honey and stir to dissolve.

Pour the sweetened water into a blender and add the remaining 11/2 cups (350 ml) plain water and the watermelon. Blend until smooth.

Strain the watermelon juice through a fine-mesh sieve into a pitcher. Use the back of a spoon to press the watermelon through the sieve. Add the ice to the pitcher and stir.

◁ LIMONADA FRESCA

YIELD: 8 TO 10 SERVINGS

In the summer, there’s nothing more refreshing than a glass of cold lemonade. I think my kids anticipate the lemonade more than the tacos I’m about to serve sometimes, and that’s okay— more tacos for me!

11/2 cups (300 g) sugar

8 cups (2 L) water, divided

11/2 cups (355 ml) lemon juice, with or without pulp

2 cups ice

In a small saucepan, whisk the sugar and 1 cup (235 ml) of the water over medium heat until the sugar dissolves into the water to create a simple syrup. Remove the pan from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate.

Put the ice in a large pitcher. Add the remaining 7 cups (1.6 L) water, simple syrup, and lemon juice and stir to combine.

◁ HORCHATA MEXICANA

YIELD: 4 SERVINGS

Served over ice and very cold, this rice drink is incredibly refreshing. With hints of cinnamon and a bit of lemon zest, it’s a people-pleaser for sure. Want to kick it up a notch? Try the Granizado de Café y Horchata, where horchata is used to make iced coffee.

1 cup (185 g) uncooked long-grain white rice

31/2 cups (825 ml) cold water

1 can (12-ounce/355 ml) evaporated milk

1/4 cup (50 g) sugar

1 teaspoon vanilla extract, preferably Mexican

1/2 teaspoon ground cinnamon

1/4 teaspoon grated lemon zest

Ice

Put the rice in a medium bowl and pour in enough water to cover it. Soak the rice overnight. In the morning, strain the rice and discard the water.

Transfer the rice to a blender and add the 31/2 cups (825 ml) fresh cold water, evaporated milk, sugar, vanilla, cinnamon, and lemon zest. Blend until the mixture is smooth and the rice is fully incorporated.

Line a strainer with two layers of cheesecloth and place the strainer over a large pitcher. Strain the rice milk through the cheesecloth, wringing out the final drops of liquid through the cheesecloth with your hands. Discard the solids.

Refrigerate the horchata until cold and serve over ice.

◁ HORCHATA ESPAÑOLA

I grew up drinking this classic horchata over ice with my grandmother every summer afternoon while we played cards. It is particularly popular in the Valencia region of Spain, where they grow chufas (tiger nuts). While you won’t likely find tiger nuts at your regular grocery store, many online retailers sell them. Their earthy, nutty taste makes a nut milk that is unlike any other.

YIELD: 4 SERVINGS

8 ounces (250 g) tiger nuts

31/2 cups (825 ml) cold water

1/4 cup (50 g) sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon grated lemon zest

Ice

Put the tiger nuts in a medium bowl and pour in enough water to cover them. Soak the tiger nuts overnight. In the morning, strain the tiger nuts and discard the water.

Transfer the tiger nuts to a blender and add the 31/2 cups (825 ml) fresh cold water, sugar, cinnamon, and lemon zest. Blend until the mixture is smooth and the tiger nuts have fully incorporated.

Line a strainer with two layers of cheesecloth and place the strainer over a large pitcher. Strain the nut milk through the cheesecloth, wringing out the final drops of liquid through the cheesecloth with your hands. Discard the solids.

Refrigerate the horchata until cold and serve over ice.

LAURA’S TIP: I’ve made both this recipe and the Horchata Mexicana without the sugar by replacing it with liquid stevia. You’ll need 1/2 teaspoon liquid stevia to equal 1/4 cup (50 g) sugar. The sweetness is easy to adjust with both the sugar and the stevia versions.

◁ GRANIZADO DE CAFÉ Y HORCHATA (COFFEE AND HORCHATA FREEZE)

YIELD: 1 SERVING

My grandmother used to love to take a cup of Horchata Española and turn it into a “granizado” by placing it in the freezer for about an hour and a half, until it turned into slush. During the summertime, many chiringuitos (beach-side cafés) serve this granizado as a refreshing alternative to iced coffee. Make it once and you’ll be hooked.

8 ounces (235 ml) Horchata Española or Horchata Mexicana

1/2 to 3/4 cup (120 to 175 ml) strong brewed coffee

Fill one cup with the horchata and another cup with the coffee and place both in the freezer for 1 to 11/2 hours, just until they turn into slush; poke with a fork to test for doneness. Don’t allow them to freeze completely.

In a large cup, gently combine the horchata and coffee. Sip with a straw.

LAURA’S TIP: This recipe can easily be made in larger quantities.

◁ THE PERFECT MARGARITA

YIELD: 1 SERVING

The margaritas I’ve had in Mexico City are nothing like the sugary drinks served at most bars in the United States. In Mexico, the quality of the tequila sets the tone for this fine drink, and because there is no sugar added to this recipe, the better the tequila, the better the margarita. For years, I tried many different recipes and configurations and at last I discovered this recipe in a Bon Appétit magazine in July 2008. I still have the issue on my shelf, reminding me how good this drink really is. I prefer it on the rocks, with no salt, but feel free to rim your glass. Salud!

11/2 ounces (45 ml) tequila

11/2 ounces (45 ml) triple sec or Cointreau

11/4 ounces (40 ml) lime juice

Ice

Combine the tequila, triple sec, and lime juice in a cocktail shaker and shake until the outside becomes frosty. Strain into a glass over ice.

LAURA’S TIP: It’s up to you whether to use triple sec or Cointreau; it just depends how boozy you want to get. Triple sec has between 15 and 30 percent alcohol content, depending on the brand, whereas Cointreau is stronger, at 40 percent.

Depending where you live and the time of the year, limes might be very sour, so feel free to add 1 tablespoon (15 ml) agave syrup to the shaker for a slightly sweeter margarita.

◁ SPANISH SANGRIA

YIELD: 4 TO 6 SERVINGS

Few drinks are better than a traditional sangria in Spain, alongside some tapas. Yes, I realize that this is a Mexican taco book, but no party at my house is complete without sangria. You can take the girl out of Spain but can’t take Spain out of the girl.

2 tablespoons (25 g) sugar

3 tablespoons (45 ml) water

1 orange, unpeeled, chopped and seeded, plus orange slices for garnish

1 apple, unpeeled, cored and diced

3/4 cup (180 ml) orange juice, plus more to taste

1/3 cup (80 ml) brandy (optional)

1 bottle (750 ml) dry red Spanish wine

Ice

In a small saucepan, whisk the sugar and water over medium heat until the sugar dissolves into the water to create a simple syrup. Remove the pan from the heat and let cool to room temperature. Transfer to a large glass pitcher and add the chopped orange. With a muddler or wooden spoon, press down on the orange pieces to release some of their juices. Add the diced apple.

Add the orange juice and brandy, if using, and stir for 30 seconds. Add the red wine and stir to incorporate. Refrigerate for 1 hour.

When ready to serve, add ice to the pitcher and serve in glasses over ice. Garnish each glass with an orange slice.

LAURA’S TIP: The optional brandy adds flavor but also creates a boozier drink; the classic (daytime) sangria omits it.