Lipton got one thing right about iced tea – the golden beverage is definitely brisk. And while iced tea is undeniably tasty year-round, it’s especially refreshing and fun to brew in the summer.

This simple-to-make beverage is good for you (hello, antioxidants! Both green and black tea can reduce the risk of heart disease and may prevent cancer), and can be tweaked to take on almost any flavor.

Ready to imbibe in a summer cocktail that’s old-school, sophisticated and from the garden all at once? So are we. This recipe for Rosemary Rhubarb Cocktail is a throwback to the old-fashioned gin fizz cocktail, but without the egg. It’s one insanely crisp and refreshing drink to sip on while weeding the backyard or listening to jazz on the patio. Here’s how it’s done.

The best drinks are those that capture the essence of the season, and the Artemis Flower does just that. It starts with fresh strawberries and thyme, which many of us are picking in our own gardens during late spring and early summer. Adding sambuca, bourbon and lime for depth and brightness, this cocktail becomes elegant and complex without losing its summery freshness.

Sweet delicious smoothies are a staple of the summer months, juicy blends of fresh fruits, dairy, nuts and ice -- but have you ever tried vegetable smoothies?

Dandelion season is here, and whether you consider those little yellow flowers a blessing or a curse, you've now got an excellent reason to go a-picking. Dandelion wine is a light, fine fermented drink that's graced many a picnic basket. Your grandparents may have enjoyed it now and then during Prohibition, but in the years since, it's fallen out of fashion. Bring back this spiced, citrusy summer drink: Gather dandelions now, and enjoy their sunshine come winter.

Throughout Central and Northern Europe, May Day is one of the biggest holidays of the year. It begins on April 30^th, exactly six months after Halloween, and marks the onset of spring. In recent decades, May Day has also been a celebration of labor, politics and education — particularly in Finland, where the entire nation takes to the streets in white "student caps" to eat sugared funnel cakes and drink sima, the traditional drink of the summer months.

No, this isn't an Appletini, and it doesn't contain any artificial coloring. In fact, this is the Jolly Green Machine, a new cocktail from Napa Valley Grille that contains sparkling lemonade, gin... and kale?

My heartbeat goes nuts at the sight of green leaves and red tulips. These vividly beautiful, telltale visual cues always prime my palate for spring salads, and refreshing sustainable white wines.

In recent years, the organic, biodynamic and sustainable wine industry has enjoyed a bump in popularity. An increasing number of family-owned wineries are embracing environmental practices.

Los Angeles restaurant NINETHIRTY has released a new cocktail, called the "G-Sprout," with a surprising twist. Two, actually: a sliver of garlic and a pinch of sprouts. Though it may not be traditional to drink your salad, this cocktail isn't the first to mix the grassy flavor of sprouts or the tangy kick of garlic with the flexibility of vodka. In fact, there's a wealth of vegetable cocktails out there to try. This combination is light, surprisingly tasty, and undeniably clever.

The Charles Krug winery, headed by Peter Mondavi, has taken on new, sustainable practices and organic techniques. But will you see the word "organic" on the label? No—and for some surprising reasons.