Cherry ice cream soda: Fill a tall glass with ice. Add 3 tablespoons syrup. Add enough seltzer until the glass is two-thirds full, stirring briskly. Add 1 scoop vanilla ice cream, then top with more seltzer, taking care that it doesn't run over.
Traditional Chocolate Egg Cream
This recipe is from "New York Sweets: A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights," by Susan Pear Meisel (Rizzoli International, $29.95). Serves 1.
3/8 cup (3 ounces) whole milk
3/4 cup (6 ounces) very cold seltzer
3 tablespoons (11/2 ounces) chocolate syrup
Straight pretzel rod for garnish
POUR the milk into a 12-ounce glass and add the seltzer. Using a long spoon, stir vigorously for a few seconds. Gently pour the chocolate syrup into the glass, then stir again, taking care to stir mostly at the bottom of the glass to incorporate. Garnish with a straight pretzel rod.
Infused and Flavored Waters
Recipes from "Mediterranean Cooking," by The Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).
Cucumber water: 1 cucumber, peeled and seeded; juice of 1 lime; 5 cups water; sugar, to taste; 1 lime, sliced, for garnish
IN the jar of a blender, blend the cucumber and lime juice and then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.
Rosemary lemon iced tea: 1 bunch rosemary, well washed; zest of 2 lemons; juice of 2 lemons; 1 cup sugar; 5 cups water
PUT the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for two hours. Strain and serve cold.
Tamarind tea: 5 cups water; 1 cup tamarind paste; 1 cup sugar
IN a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about five minutes, then let soak for two hours. Strain through a fine-mesh sieve and serve cold.
Lemon and Mint Infusion
This recipe is from "Share: The Cookbook That Celebrates Our Common Humanity" (Kyle Books, $35). Serves 1.
2 slices lemon
2 sprigs fresh mint
PLACE the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for two minutes before drinking. It's a refreshing way to start the day.