Toast warm weather with a glass of ice-cold lemonade infused with a distinctive twist.

Order a drink Brazilian Lemonade

La Parilla in Lawrence serves up 5 gallons a day of this north Brazilian specialty, a summery mix of ginger, fresh lime, Coco Lopez, sugar and water.

Co-owner Subarna Bhattachan says first-timers are often surprised at the drink’s milky-white appearance. The drink, he says, is one of La Parilla’s most popular menu items.

Bonus: Brazilian Lemonade cuts the heat of La Parilla’s spicier entrees — particularly those topped with the fiery Argentine chili sauce.

$2, La Parilla, 814 Massachusetts St. in Lawrence

Make a drink Low Country Lemonade

3 cups sugar

7½ cups water

2 bunches mint leaves

3 cups lemon juice (from 12 lemons)

6 ounces cranberry or pomegranate juice

2 cups plus 2 tablespoons mango-flavored rum

lemon slices for garnish

In a medium pan over medium-high heat, combine sugar and 2½ cups water. Bring to boil, stirring to dissolve sugar. Reduce heat to medium-low and cook, with bubbles barely breaking the surface, until the liquid has reduced by one-third, about 10 minutes. Add mint leaves and cook 10 minutes more. Remove from the heat and cool completely. Transfer to a covered container and refrigerate at least four hours. Strain and discard the mint. Combine mint syrup, 4 cups water and lemon juice in large pitcher. To serve, mix 1½ ounces rum and 6 ounces mint lemonade. Top with a splash of cranberry or pomegranate juice and garnish with a lemon slice.