Kefir is great straight out of the bottle, adding yogurty tang and lots of richness to a smoothie. But freezing it helps you make frosty, incredibly creamy milkshake-like smoothies with fresh fruit—without the diluting affects of water-based ice cubes.
I think that eating a fresh fig straight from the tree is one of life's singular pleasures, but getting that amazing fig flavor into a beverage is a bit of a challenge. Simply muddling figs into a drink won't really cut it. It may give the drink visual appeal, but won't impart much, if any, flavor. Cooking down figs into a syrup can end up tasting sweet and caramelly, but it won't retain much of the original fig's personality.
A tangy peach smoothie with a hit of ginger and maple syrup, inspired by the flavors of summer fruit desserts.
Lately, ripe bananas have been getting on my nerves. I cleaned out my freezer and was straight up horrified at the number of shriveled, black, completely freezer-burnt bananas that I found shoved in every possible crevice.
The effort it takes to cook a quince will give you a ton of bang for your buck. Poaching leaves you with tender fruit for a pie or tart and a gorgeous syrup that—you guessed it—is great for cocktails.
Take your cranberry cocktail game beyond cranberry juice with these 3 cocktail recipes.
The very thing that makes beets a bit of a nuisance to home cooks—the whole "your kitchen looks like a blood bath" thing—is a boon to cocktail makers, as it helps produce striking, vibrant-hued drinks.
By pairing pumpkin with bold spirits like bourbon and mezcal, these drinks highlight both the sweet and savory sides of fall's favorite gourd.
Hard cider—crisp, effervescent, and tart—is ideal for mixing into cocktails. Here are three recipes to get you started.
In some circles, Concords are touted as the ultimate grape. These three cocktails showcase Concords with a fresh puree and an easy Concord grape syrup. They're worth whipping up for the color alone, but the flavors would impress even if your guests were blindfolded.
Summer may be over according to the calendar, but you can still stick a paper umbrella in something tropical to sip. Here are three recipes for a virtual vacation at home.
Sangria doesn't have to be about bad red wine with sad chunks of apple swimming around in it. These three sangria recipes take advantage of the amazing stone fruits—peaches! plums!—that are at their peak right now.
Obviously, you can pair up peak-season tomatoes with vodka for a classic Bloody Mary, but perfectly ripe tomatoes also play well with gin and tequila to make clean-tasting, unexpectedly savory cocktails.
I'm not about to be so bold as to publicly hate on pie, but when summer berries are so close to perfect it can feel like a bit of a crime to throw all of them in the oven. These berry shakes are a perfect way to enjoy summer berries as close to their natural state of perfection as possible when you've tired of just shoving them in your face by the handful.
I wanted to be sure I had the best possible liqueur-making method, aiming to figure out if fresh or dry apricots were best, if the apricot pits added anything to the flavor, and whether adding the sweetener before or after the infusion period was better.
Let's get this out of the way: these aren't healthy, they're cocktails. They are, however, a great way to showcase the sweet, earthy taste of kale that has helped skyrocket it into vegetable stardom lately.
We've already had a string of exceptionally hot, humid days here in NYC, so the need for something refreshing and delicious that isn't necessarily boozy is especially acute. Limeade is just different enough that it seems like an impressive addition to a summer picnic lunch or dinner party, but is still ridiculously easy to make from scratch. Here are three fresh takes on limeade that are just as good as the original.
Like a tea made without tea leaves, a tisane is made by infusing fresh herbs in hot water. Here are three flavor combinations that I'm really into right now, all served on ice for warm-weather sipping.
Aguas Frescas, which translate literally as "fresh waters," are iced drinks made from infusions of water and herbs, grains, fruits, or vegetables. They're perfect for this time of year because they practically beg to be sipped outside and they're very easily scaled up to make a refreshing pitcher drink.
Everyone has their spring rituals—mine is getting my hands on some rhubarb. I start circling my favorite greenmarket stands in mid-April, waiting less-than-patiently for the humble pink stalks to show up. A homemade shrub syrup is the ideal way to feature rhubarb in cocktails and non-alcoholic drinks.
Just like the bitter greens that start showing up at greenmarkets this time of year, Cynar is a delicious palate refresher. Although it's often consumed alone or with a splash of soda, it can also make cocktails much more interesting. Here are three great recipes to try.
Some people refer to kefir as 'runny yogurt', but this fermented milk drink might actually have more in common with kombucha. Although the rich, sour drink is strangely addictive on its own, kefir also makes a perfect tart background for both sweet and savory smoothies. Get your blender ready!
I'm definitely prone to focus too much on the utilitarian side of tea. I sip English Breakfast to wake up and turn to my favorite echinacea infusion not because I especially enjoy the taste, but because I've convinced myself that if I drink enough of it, a winter cold won't last as long. But tea also offers a myriad of flavors: there's rich, earthy pu-ehr, grassy and bittersweet green teas, malty black teas, smoky and bacony Lapsang souchong, not to mention the wide range of herbal options available. In an infusion, a syrup, or a straight-up brew, tea goes way beyond function and brings delicious and complex flavors to these 3 super-simple cocktails.
Crème Yvette, which dates back to the 1890s and went out of production in 1969, was revived in 2009 by Rob Cooper (the force behind St. Germain) in response to requests from bartenders around the country. While it's no surprise that something made from violet petals in France feels super fancy, Crème Yvette also completely at home in more everyday cocktails like these. Let's get mixing, shall we?
I can't remember a time when soda wasn't vilified. Of course, there have been some memorable gimmicks (remember Crystal Pepsi?), but mostly just a whole lot of high fructose corn syrup and not a lot of fun. Needless to say, the idea of returning to a time when soda was without as much baggage is definitely appealing. These three homemade sodas are contemporary takes on classic soda fountain drinks: a rickey, a phosphate, and an egg cream.
With the same flavor base as thePenicillin—lemon, ginger, and Scotch—this foundation of this drink is already a delicious antidote to a long, cold day. Adding a shot of beet juice just ups the curative ante.