Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado
Omar Tate, chef-owner of the pop-up dinner series Honeysuckle, draws on his childhood Kool-Aid-making memories and a bit of grown-up kitchen chemistry for his version of the traditional Juneteenth Red Drink. It’s a blend of sugar, citric acid, and powdered dried strawberries and cherries. “It’s a natural version of Kool-Aid,” he says of the tangy-sweet booze-free beverage. “I serve it to my pop-up dinner guests in individual powder packets to stir for themselves as an exercise in destigmatizing Black food traditions.”