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.
The Smoke and Honey — A Mezcal Old Fashioned for October
The Old Fashioned is the most honest cocktail there is — spirit, sweetener, bitters, nothing to hide behind. With mezcal instead of bourbon, it becomes something altogether more autumnal.
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.