The classic summer drink in Chile is Melón con Vino, commonly called a Melvin. It’s traditionally made by scooping out the flesh of a honeydew melon and filling the shell with a mix of white wine and confectioner’s sugar. My twist is to purée the honeydew and blend it with the wine, rather than sweetening with sugar. While it’s fun to sip it through straws from the melon, a Melvin tastes just as refreshing served in glasses, with or without ice. Experiment with other sweet melon varieties such as Galia, Canary, and Hami.

My wife Meghan and I fell in love with this refreshing coffee drink created at Tone Coffee in Melbourne. My version adds a splash of fresh-pressed olive oil for polyphenol goodness and more richness.

Far simpler than a sangria, this Chilean drink is just red wine and macerated strawberries—sweet and refreshing at the same time.

Rich and creamy, fresh eggnog makes you feel like you’re sipping on vanilla custard—so good that you’ll never go back to the premade versions in the grocery dairy case. Spike it with your favorite spirit, such as brandy, bourbon, rum, or whisky, if desired.

This recipe has twice the tomato-y depth of traditional mixes, thanks to the tomato powder, yet requires little extra effort for all that taste. Enjoy it “virgin” or with your favorite vodka. Multiply the quantities for a party!

Nothing sets the tone for a festive day—or a leisurely one—better than a well-made Bloody Mary. It starts with a homemade mix with just the right amounts of spice and acid—so much zestier than commercial mixes. And the bright and bountiful skewers will really impress your guests.

There’s no faster breakfast (or snack) prep than a smoothie. While you might be tempted to pick one up at a drive-thru or favorite coffee haunt, when you make it yourself you can enhance puréed fruits to boost their healthful benefits. My recipe is loaded with protein, thanks to the yogurt, and healthy fats from EVOO of course, but also from fiber-rich flaxseed. I love the frosty taste of a smoothie made with frozen fruit, but you do need some liquid to get it started in a conventional blender — that’s where your milk preference comes in. Drink up!

Olive oil, especially one with a sweeter flavor profile, pairs well with creamy ingredients like cream of coconut. Pineapple juice gives the cocktail zing, and a single leaf of fresh basil adds an herbal grace note. Very refreshing on a warm day! Garnish with a fresh pineapple spear, if desired.

Here's a recipe from gut health expert Dr. Vincent Pedre's The GutSMART Protocol. The gut plays a powerful role in whole-body health and this delicious smoothie will will brighten your mornings!

Stronger in coffee flavor than a latte, cappuccino is great for an afternoon refresh or with dessert (switch to decaf if caffeine keeps you up at night).

If you like a little coffee in your milk (rather than a little milk in your coffee), this one’s for you.