Chile-Cucumber Agua Fresca

This drink is as cool as you’d expect from blended cucumber, sure—but it’s also got notes of citrus, star anise, ginger, and habanero that bring the warmth, heat, and acidity that will keep you coming back sip after sip. By infusing the habanero into a syrup, chef José Roberto Ricalde Gonzalez of the food waste–saving community kitchen Refettorio Mérida captures the chile’s fruitiness while taming its unapologetic heat. Pair this punchy drink with salty or rich foods at any time of day­, or try it after hours with a splash of your favorite Mexican spirit.