Hot, sticky summer weather-the kind of weather that seems to attack the mind as well as the body with its oppressiveness, the kind of weather that offers no relief from its muggy embrace, the kind of weather Washington is known for in July and August - invites sufferers to seek solace in long, well-iced drinks.

Not only does the consumption of chilled liquids afford a measure of relief from the worst summer has to offer but it is a necessity, the replacement of body liquids lost to the heat. Forget what your grandmother used to say about not drinking cool liquids when you're hot and tired. Children - who sometimes play so hard that they forget to replenish their body's moisture needs - should be encouraged to stop frequently for something to drink. Grownups, likewise, should not ignore their thirst.

The list of summer coolers is long: iced tea or coffee, the ade family - lemon, lime and orange - cold beer, tonics with gin, vodka or rum, sodas of all types just to name some of the more common varieties. Many people who drinks spirits cast off the heavy whiskeys and brandies of winter in favor of lighter liquors for the hot months; lovers of dark beer frequently find pilsners and lagers more suited to the needs of summer.

The first recipe hails from Spain and has copious variations. Although red wine is called for, it should be well iced. The wine itself should be one of the more acidic reds like Chianti or a Spanish Rioja. SANGRIA(Serves 6 to 8) l bottle dry red wine 3 tablespoons sugar(or more if a sweeter quality is sought) 1/4 cup Cointreau or other orange-flavored liqueur 1 lime, thinly sliced l lemon, thinly sliced l orange, thinly sliced Juice of 1 lemon Juice of 2 oranges Juice of 3 limes 1 can (12 ounces) soda water (optional)

In a small bowl combine the sugar and Cointreau and let the orange, lemon and lime slices soak for 1 hour at room temperature, turning frequently to coat all sides of the fruit. Strain the orange, lemon and lime juice through a cheesecloth into a large pitcher. Add the contents of the small dish and the wine. Fill with cracked ice nearly to the top. Finally, add the soda water and serve in iced glasses. LA MARGUERITA(Serves 4) 1 1/2 cups tequila 3/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/3 cup Triple juice 1/3 cup Triple Sec

Mix all ingredients well with cracked ice. Rub the rims of four iced glasses with fresh lime and dip in a saucer containing salt. Fill the glasses 3/4 full of crushed ice and pour the liquid over the ice. Garnish each with a thin round of lime. SLOOP JOHN B.(Serves 1) 1 1/2 ounces light rum 1/2 ounce Campari 1 1/2 ounce Campair 11/2 ounces pinapple juice 1 teaspoon fine granulated sugar (optional) Juice of 1/2 lime Soda water

If you opt to use the sugar, mix it with the pinapple juice prior to starting the rest of the operation. In a tall glass combine all of the ingredients except the soda water. Add cracked ice and top with soda. Garnish with a chunk of pineapple and an orange round. CRANBERRY PHIZZ (Serves 1) 1 scoop lemon sherbet 1/2 cup chilled cranberry juice Chilled ginger ale

In a tall glass place the sherbet; combine the lemon juice, sugar and water, add the grape juice. Fill almost to the top with ice and add the ginger ale. ICE MOLD FOR PUNCH BOWLS

Fill a circular mold about half way with distilled water. Place in the freezer until it has just begun to solidify. Remove the mold from the freezer and arrange red or green candied cherries, mint leaves, or rose buds on the slush. Fill the mold completely with distilled water, covering the items you wish to encase in the mold. Return it to the freezer until it is solid-preferably overnight; remove the ice ring from its mold and float in your punchbowl.