Beverages

Many unconfirmed reports of this cocktail’s creation exist. Some believe it came from Chicago’s South Side during Prohibition; others think that it comes from the Southside Sportsmen’s Club on Long Island. Manhattan’s 21 Club also claims it as its own creation. There, they serve it long in a Collins glass over ice with a mint spring for garnish.

This simple two-ingredient cocktail is the ideal brunch or before-dinner drink. Campari gives it a delicate bitterness, while fresh orange juice creates a beautiful froth.

Strawberries shine in this tall, refreshing, gingery cocktail, made with bourbon, fresh lemon, muddled berries, and spicy ginger beer.

This cocktail is a refreshing, slightly bitter spin on the Pimm’s Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

Super fresh soy milk is easy to make at home and, frankly, tastes leagues better than the stuff sold in boxes.

I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

This luscious drink gives hot chocolate a run for its money. Really caramelizing the sugar keeps the drink from tasting cloyingly sweet. Add a glug of good rum or skip it as desired.