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New York Times

It's Hot Outside. Let's Drink.

Hosted by Gilbert Cruz Featuring Sam Sifton and Becky Hughes Produced by Tina Antolini With Alex Barron and Kate LoPresti Edited by Wendy Dorr Engineered by Efim Shapiro Three editors at The Times make one another their go-to cocktails and debate the dos and don'ts of summer drinking. Whether you like beer, wine or pickle juice, they've got something for you to are their recipes, simplified into three steps. Something Classic: Gin and Tonic Fill a highball glass with ice. Add a shot of gin and lime juice to taste. Top with tonic water and mix carefully. Garnish with lime and enjoy. Something Easy: Spaghett Take a long sip (about an ounce) from a bottle of Miller High Life. Add Aperol or Campari, filling the neck of the bottle. Squeeze a lemon wedge into the bottle and enjoy. Something Sweet: Tinto de Verano Fill a highball glass with ice. Add dry red wine, like a Grenache or a Tempranillo, until the glass is about a third of the way full. Slowly add Sprite or a lemon-lime soda of your choosing, filling the rest of the glass. Stir. Garnish with a lemon wheel and enjoy. Gilbert Cruz is the editor of The New York Times Book Review. Sam Sifton is an assistant managing editor at The Times and the founding editor of New York Times Cooking. Becky Hughes is a food editor at The Times and a writer for the Where to Eat: New York City newsletter. The New York Times Audio app is home to journalism and storytelling, and provides news, depth and serendipity. If you haven't already, download it here — available to Times news subscribers on iOS — and sign up for our weekly newsletter.