TASTElist

A mint-flavored simple syrup made with leftover holiday candy canes. Use it as a topping for ice cream, or as a cocktail mixer.

The original Dark ‘n’ Stormy (dark rum, ginger beer, and lime) comes from Bermuda. We give it the American convenience-store treatment, with ice and enough time in the blender to make it slushy and super-refreshing. Warning: You will get a brain freeze, so sip slowly!

This blended summer drink was given to us by Tres Restaurant (formerly known as Tres Agaves). It comes together in only a few minutes and can easily be doubled or tripled to serve a crowd. Just blend tequila, watermelon, lime juice, and agave nectar and pour over ice. A basil leaf garnish adds a bit of fragrant spice.

Marinating chicken breast in green curry and coconut milk gives these kebabs a Thai twist. Buy a green curry paste with lots of flavor (we like the Mae Ploy brand). Make sure you don’t pack the skewers too tightly or the chicken will dry out on the grill side before it’s done all the way through. Serve with steamed jasmine rice and something crisp and refreshing, like this snap pea salad.

The combination of orange, black olives, fennel, and whole-grain mustard gives these chicken kebabs an assertive French personality. Thighs are our favorite cut from the bird—they stay juicy even over the high heat of a charcoal grill. Pair these skewers with a fluffy rice pilaf and a dry French rosé, served very cold.

A tangy, slightly sweet marinade of lemon, soy sauce, brown sugar, and ginger adds sparkle to salmon, and asparagus balances the richness. Pack up these kebabs for a summer cookout, or grill them on the back deck for a casual but stepped-up dinner party. Wild salmon in season is leaner than the farmed variety, and friendlier to the oceans.

Korean kalbi was the inspiration, but these skewers have their own personality. Soy sauce, rice vinegar, garlic, sesame oil, and a kick of Sriracha give boneless beef short ribs tons of flavor. Unlike chunky kebabs, the meat gets threaded on the skewers satay-style. Serve with sautéed Asian-style broccoli and a mountain of steamed rice, or beside some sundubu jigae.

The Old Fashioned is a beautiful thing. At its best, it’s a careful balance of whiskey, sugar, and bitters, with a little dilution from water, often in the form of melting ice. Here, the classic goes pool-friendly, with a slushy blender version that relies on lots of ice, as well as fresh cherries to lend a little brightness and color.

The Mojito (white rum, lime, simple syrup, and muddled mint leaves) is arguably the most cooling drink ever invented. Turn it into a slushy, and it reaches arctic levels of refreshment.

This blended mix of lemon juice, simple syrup, fresh strawberries, ice, and vodka refreshes like a 7-Eleven Slurpee for grown-ups. Drag the blender out to the patio, put on some summer tunes, and kick back in the lounge chair.

Salt and pepper are classic corn toppings, but with the simple addition of nori (dried seaweed), dried orange peel, ground red chile pepper, black and white sesame seeds, and garlic, this common seasoning combination turns into the ultimate umami mix. Togarashi is a small Japanese red chile that can be found in both dried and fresh forms ranging from flakes to powder, and it is often associated with packaged chile-related Japanese spices.

Aioli goes great on a burger, a sandwich, or even dolloped on a baked potato, so why not slather it over corn on the cob? This dairy-free recipe is full of flavor thanks to the addition of roasted garlic and Dijon mustard. Lime adds a nice kick of acidity to balance out the rich mayo-based aioli, and smoky paprika gives the creamy topping a bit of bite. Vegan? Replace the egg, vegetable oil and olive oil with Vegenaise and mix it with the garlic purée and Dijon mustard.