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The Secret to Figgy Fig Drinks: Turn on Your Oven

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. More

3 Milkshake Recipes to Celebrate Berry Season

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. More

Cool Down with 3 Fresh Limeade Recipes

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. More

3 Delicious Aguas Frescas To Make At Home

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. More

3 Cynar Cocktails to Make at Home

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. More

Tippling With Tea: 3 Tea-Based Cocktails to Make at Home

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. More

3 Easy and Delicious Crème Yvette Cocktails to Make at Home

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? More

3 Fun Spins on Classic Soda Fountain Drinks To Make At Home

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. More

Peaches and Cream Smoothie

@MelissaH I'd say yogurt too, full-fat and not greek. If you sub yogurt and you're having trouble blending (ie: it's a little too thick) just thin it out with a little milk. Thanks!

Sip Seasonally with 3 Homemade Rhubarb Shrub Drinks

@lazy_lurker check out this post for shrub shelf life/storage info http://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html! it should really last a long time in the fridge, so no need to can it.

@ecca31 that sounds so good. of all the stuff I've done with rhubarb, I've never done an infusion/liqueur. It's on my list for this year.

3 Easy and Delicious Crème Yvette Cocktails to Make at Home

hey @shallot, my neighborhood liquor store, which is pretty well stocked, but is still just a neighborhood liquor store, has it. I wouldn't think you'd have too much trouble tracking it down.

3 Delicious Alcohol-Free Citrus Drinks to Make at Home

Ha! Thanks, Casey. I always questioned her method as well.

Worst Meal This Year: Lucy's Cantina Royale

another "we should have known better:" it seems to be attached to a duane reade?

The Cure-All

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. More