Slideshow: The Best Drinks We Drank in August

Purple Rain from Indessert, NYC
Purple Rain from Indessert, NYC

"Indessert's Purple Rain ($4.25) is three of my favorite things in one cup: coconut milk blended with black sticky rice with sago at the bottom. It's a super thick drink, sort of like a super thick milkshake without the brain freeze. Indessert may list this under the drinks section of their menu, but you could eat it like a pudding." —Robyn Lee, AHT editor and staff photographer

[Photograph: Robyn Lee]

Spherefied Aperol Spritz at Daikaya in Washington DC
Spherefied Aperol Spritz at Daikaya in Washington DC
"I'd say my pick for August would be the spherified aperol spritz at Daikaya that I had while investigating Washington DC's best brunch drinks. It's a great example of molecular gastronomy applied to cocktails. It retains the familiar flavors and feel, but presents it in a new and interesting way. That final burst of sweet and citrus is a delicious end to the drink."—Brian Oh, Washington DC cocktail contributor

[Photo: Brian Oh]

Moonshine in Costa Rica
Moonshine in Costa Rica
"Here's a much-too-full glass of Costa Rican moonshine I sipped last week after a hike through the waterfalls of Poás Volcano National Park. (Most of my sentences about Costa Rica involve the words "hike," "waterfall," and "volcano." It's a happy country.) Tons of towns have guys making charrate. It's made from mashbill of corn, oats, and sugar cane, then gets banana, pineapple, and other sundry fruits thrown in before distillation. While lots of moonshine just smells like, you know, alcohol, this has the sweet aroma of sugar cane, really smelling like agua dulce (their fresh sugar cane drink) more than anything else. They claimed it was 85 proof, but I don't buy it; a few ounces pretty much knocked me out for the afternoon."—Carey Jones, cocktail contributor
Start Me Up at The NoMad, NYC
Start Me Up at The NoMad, NYC
"I fell hard for the punchy and refreshing Start Me Up at The NoMad bar. The dark, spicy mixture of bourbon, rum, and anisey Strega liqueur gets a surprising jolt from ginger and lemon. With faint notes of orange bitters and sweet, floral honey, the combination feels curative without coming through as medicinal."—Niki Achitoff-Gray, Associate Editor

[Photograph: Alice Gao]

Butterscotch milkshake at Huff and Puff in Randle, WA
Butterscotch milkshake at Huff and Puff in Randle, WA
"As much as I love classic small-town hamburger stands, a lot of time the milkshakes just don't taste like anything. Three very traffic-y hours into a nearly six hour drive, we just caught the Huff and Puff as they were turning off the "open" sign. There's not a whole lot in Randle, WA, but the Huff and Puff's butterscotch milkshake was not short on flavor, and it helped the next few hours fly by."—Naomi Bishop, Seattle cocktail columnist
1998 Bordeaux at Zuni Cafe, San Francisco
1998 Bordeaux at Zuni Cafe, San Francisco
"Recipe for a perfect San Francisco evening: meet friends at a party, plot late-night dinner options, wind up at Zuni Cafe for a 10 p.m. chicken and a couple of bottles of wine. The list has so many good options, but when in doubt, it's fun to see what they have with a little age in the bottle. At $52, this 1998 Lussac-St. Émilion from Château de Bellevue is a fine, fine choice."—Maggie Hoffman, Drinks editor
Cucumber Slush with Aloe and Coconut Water at Rippers, Rockaway Beach
Cucumber Slush with Aloe and Coconut Water at Rippers, Rockaway Beach
"After a long hot morning baking on the sand at Rockaway Beach, nothing—and I mean nothing—could have been more refreshing than the cucumber-coconut water-aloe slush I pounded savored from Rippers, the Roberta's/Meat Hook boardwalk concession stand. It was cool, light, and just barely sweet, leading to a very ladylike upturned cup slurp session from yours truly."—Jamie Feldmar, Managing Editor

[Photo: Kelly Carambula]

My Sharona + Bitters
My Sharona + Bitters
"I'm enjoying a bittered-up version of this long drink with raspberries, lemon, ginger beer, and rum. It's good, but generous dashes of Campari, Cocchi Americano, and Peychaud's bitters force me to take my time and appreciate it all the more. On that note, has anyone else been getting incredible raspberries this year?"—Max Falkowitz, New York editor

[Photo: Robyn Lee]

Bloomer Creek Half Moon Rosé
Bloomer Creek Half Moon Rosé
"I went up to Ithaca recently and we hit up the farmer's market. There was a vineyard there, Bloomer Creek, and they have some fantastic wines. They're on the lighter side (it is the Finger Lakes region), with a slight hint of fruit but pretty dry. They use ambient yeasts and all their wines are unfiltered. My favorite was the Half Moon Rosé, which usually isn't the case! It has this stinky, earthy nose—almost meaty, but in a pleasant way. It went great with roast chicken and I can see it being awesome with Proscuitto de Parma. I ended up buying 7 bottles of various kinds to stock up!"—Tracie Lee, Designer
The Vida Verde from Pod 39 Hotel Rooftop, NYC
The Vida Verde from Pod 39 Hotel Rooftop, NYC
"I was drawn to this drink for one ingredient—the salted pineapple soda. In combination with Pueblo Viejo Blanco tequila, Vida mezcal, lime, and cucumber, it makes for a refreshing drink that has a bit of fruit, the tang of citrus, and the salty/smokiness of tequila and mezcal. Perfect to sip on the rooftop bar on a sultry New York summer night."—Carrie Vasios, Sweets editor

[Photo: Carrie Vasios]

i Clivi Colli Orientali del Friuli 2010 Ribolla Gialla
i Clivi Colli Orientali del Friuli 2010 Ribolla Gialla
"My birthday happened this month. To celebrate I opened my last bottle of a personal favorite—i Clivi's Ribolla Gialla from Colli Orientali. The fruit is picked early to retain juicy acidity, and pressed immediately off its skins for an ultra clean and lean wine. It's like having a lemon and sea breeze cascade of freshness rush through the mouth. Gorgeous, and sexy, like the men who made it."—Hawk Wakawaka, wine pairings columnist
The Machinist at Clover Club, Brooklyn
The Machinist at Clover Club, Brooklyn
"Not only my best drink of August, but maybe of 2013 is The Machinist from Clover Club, made with tequila, Fino sherry, celery juice, lemon juice, celery shrub, Suze, and a pinch of salt and pepper. Savory and refreshing with a little bit of sweetness, I cannot recommend this drink highly enough! I almost never order tequila cocktails but this may have converted me."—Leandra Palermo, ad sales

[Photo: Leandra Palermo]