A Traditional Eggnog Made Diary Free
This version starts with a coconut cream and cashew base that produces a genuinely luxurious result, spiced with nutmeg that has been freshly grated.
Mulled Wine Worth Making
Proper mulled wine is a specific thing: a red wine with enough body to carry warm spices, heated gently to just below a simmer, sweetened with restraint, and served in a thick-walled glass while still steaming.
Mulled Apple Cider — For the First Cool Evening
Fresh-pressed cider — cloudy, unfiltered, pressed from whole apples — mulled with warm spices until the kitchen smells unmistakably like the season turning.
Peach Iced Tea with Honey and Fresh Thyme
Late-summer peaches — the ones that have been sitting in the sun long enough to go soft at the shoulder, the ones that drip when you bite into them — make the finest tea you’ll ever drink.
The Garden Spritz — Cucumber, Verbena, and Tonic
Lemon verbena paired with cucumber and good tonic water. A spritz that is botanical and completely unlike anything you'd order at a bar.
Cucumber Agua Fresca
The result is something more interesting and more thirst-quenching than juice. An agua fresca is calibrated to hydrate as much as to please.
Rhubarb Shrub Cocktail / Mocktail
Rhubarb is the quintessential April ingredient — tart, fibrous, deeply pink, and available before almost anything else in the spring garden or at the farmers market.
A Proper Hot Toddy for Cold Weeks
The hot toddy is one of those drinks that has been overly rusticated when in fact it is one of the most warming drinks on a cold February night.