Freshly juiced pineapple is at the heart of this quencher - made with coconut water, lime, and straight ginger juice. It's invigorating, fragrant, hydrating, and a pure, intense shade of yellow that somehow tips us off to its strength and vitality before ever picking up the glass.
The flowers of the elderberry plant - Sambucus nigra - are tiny pale stars. Thousands of the small blossoms form intensely aromatic galaxies this time of year, and if you're lucky, you'll come across some. I use mine to infuse vodka.
A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.
A beautiful winter punch recipe. Made from prosecco, winter citrus, gin, and rosemary sugar. It's simple to pull together, beautiful, easy-drinking, but not overly-strong. you can use
I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.
The bloody mary I want to drink - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper.
Winter citrus juice + bourbon + a bit of maple syrup, chilled, and served a tiny glass, is good.
A beautiful ruby-hued rhubarb rosewater syrup. Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal.
The citrus gin sparkler you want to be drinking.
This lemon anise slush is one way I use up the fresh lemon juice I have leftover from all those lemons I zest. Adapted from a recipe in a 2004 issue of Gourmet magazine.