This cocktail is inspired by kayısı kompostosu (stewed apricot compote), which is a common Turkish dessert. Make it a mocktail for non-drinkers and kids by omitting the vodka. Serves: 2 | Time: 20 minutes
Drinks
Spiced Fruit Margarita with Mexican Candy
This fruit margarita is made mezcal, Saint Germain, Pulparindo candy, and Tajin spice from Mexico. It’s sweet, spicy, and salty – while still being refreshing – and a perfect excuse to celebrate!
Kiwi Splash with Thai Lime Leaves
Fresh kiwi and herbs, along with fizzy tonic, combine to create a beautifully vibrant and refreshing summer cocktail that is especially delicious on a bright, sunny day.
Golden Yuzu Bellini
Made by Chef Hooni Kim of the Korea Box, this cocktail is a delicious combination of sparkling wine and yuzu tea. It’s inspired by flavors of the east and a perfect drink for special celebrations.
How To Make Fancy Milk With Orange Blossom Water
In this easy recipe, almond flour, milk, sugar, and orange blossom water combine to create a thick and floral almond milk that’s a perfect substitute for your regular breakfast smoothie.
Bloody Mary with Harissa
Harissa can take something familiar to a whole new place—and with very good reason. This Bloody Mary is one of the most popular cocktails at curating chef Mourad Lahlou’s San Francisco restaurant called Aziza.
Mint and Lemon Verbena Tisane
This light, fresh herbal infusion is one of several that curating chef Mourad Lahlou serves at his popular San Francisco restaurant called Aziza. It’s best made in a clear glass teapot (the kind that has a central infusion chamber), because it allows you to see how dark the brew is getting.