Sometimes, in a really good drink, a fruit can become a better version of itself. In this joyous punch from Brian Means of Pacific Cocktail Haven in San Francisco, strawberries get juicier and their subtle floral flavors are escalated when paired with chamomile and basil.
Sangria just calls out for experimentation, and there’s no reason to feel tethered to a ho-hum mix of wine and fruit. In this fruity- but-bitter rendition, Dorothy Elizabeth of Straylight in New York brings out the juicy flavors of Sauvignon Blanc by adding fresh grapefruit juice and citrusy Aperol, bracing Campari, and rich Italian vermouth.
We initially used almond milk in this chocolaty avocado dessert, but we swapped in coconut milk and loved the result, which is still vegan and dairy-free.
We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.