Drinks

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”

This cocktail should be served so cold it hurts, which you should repeat to yourself as you stir. And stir. And stir. 

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.

Absinthe—which is higher proof and packed with warm flavors—makes any glass of bubbly feel even more special.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

This refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes.

A cozy, perfectly nutty, slightly sweet Salvadoran beverage.

Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.

A concentrated spiced simple syrup to flavor any cold brew.

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.

Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper. 

A soul-warming, cozy but complex toddy to get you through the cold winter nights.

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.

A soothing green tea toddy you can drink on its own–or spike with mezcal.

This is exactly what we want to drink when fall rolls around—an apple brandy cocktail with citrus, maple, and baking spice notes.

A fruity black tea and bourbon punch that’ll start any dinner party off on the right foot.