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"1. Ginger Lemon Iced Tea From Aulie Bunyarataphan, chef at Bangkok Joe&amp;#x27;s in Washington, D.C. 4 cups water 1/2 medium ginger root smashed/cut into chunks 2 black tea bags 1/2 cup sugar 1/4 cup lemon juice Lemon wedges and sliced ginger for garnish Boil water, ginger and black tea bags in medium saucepan, then simmer over medium heat for 15 minutes. Add sugar and lemon juice; stir until completely dissolved. Remove from heat and strain; let cool slightly. Pour over ice and garnish. Serves 4. 2. Nectarine Basil Lemonade From Tim Flowers of Stonehill Tavern at the St. Regis Resort, Monarch Beach, Dana Point, Calif. 16 leaves fresh basil, plus garnish 4 tsp. sugar 8 oz. fresh orange juice 4 oz. fresh lemon juice 2 chopped ripe nectarines, plus slice for garnish Seltzer In heavy bowl, use back of spoon to crush basil and sugar. Add orange and lemon juices and chopped nectarines. Transfer to large jar. Shake and strain over ice, filling two thirds of each glass. Top with seltzer, then garnish with basil and nectarine slice. Serves 4. 3. Shaken Mojito From Steven Smith, founder of Tazo tea 2 cups boiling water 8 mint tea bags 2 cups cold water 8 fresh mint leaves, plus garnish 8 tbsp. powdered sugar Juice of 2 fresh limes 4 tbsp. Rose&amp;#x27;s Sweetened Lime Juice Pour boiling water over tea bags in bowl; let steep 5 minutes. Remove bags; add cold water. In separate bowl, crush mint leaves, 4 tbsp. sugar and splash of water with back of spoon. In large jar, combine fresh lime juice, Rose&amp;#x27;s juice, remaining sugar, tea, crushed mint mixture and ice. Shake until frothy. Strain over ice and garnish. Serves 4."^^<http://www.w3.org/2001/XMLSchema#string>
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