Chef Lupita
Agua de Palmito Potosino
San Luis Potosí's Altiplano drink for May, pale palmito de yuca blended with cold water and cane sugar, served icy in clay jarritos when the semidesert heat stops pretending.
Recipe Archive
Beverages
Beverages include bright refreshers, hot drinks, smoothies, cocktails, and alcohol-free options where balance and garnish matter as much as the base.
584 recipes
Culinary Explorer
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Recipes
Chef Lupita
Agua de Pitahaya Sonorense
Sonora's magenta refresher from the desert organ pipe cactus, mashed by hand with limon and a pinch of sea salt from Bahia de Kino. The color of the Sonoran summer in a heavy glass tumbler.
Chef Lupita
Agua de Pitaya Yucateca
Yucatán's summer agua fresca, made from cactus-fruit pitaya, cold water, lima agria, and just enough sugar to lift the magenta pulp. The drink that turns Mérida's afternoon heat bearable.
Chef Lupita
Agua de Saramuyo
Yucatán's sugar apple agua fresca, the cream-white flesh of the saramuyo seeded by hand, blended with cold water and a little sugar until silky. Vanilla-floral, faintly tropical, a Mérida market-day treat.
Chef Lupita
Agua de Tamarindo
Ciudad de Mexico's mercado agua fresca, made from whole tamarind pods boiled, rested, pressed, sweetened, and chilled until the glass tastes sweet, sour, and honest.
Chef Lupita
Agua de Tuna Roja Bajío
Guanajuato's late-summer agua fresca, made when the Bajío nopaleras are heavy with tuna roja, balanced with lime and piloncillo, and strained with restraint.
Chef Lupita
Agua de Xoconostle del Bajio
Queretaro's Bajio agua fresca, made from acidic pink xoconostle peeled by hand, blended with water and piloncillo, and served cold when the altiplano heat gets serious.
Chef Lupita
Agua Nieve de Horchata con Tuna
Oaxaca's mercado float, a tall glass of cold rice horchata crowned with a scoop of magenta prickly pear nieve, eaten with a long spoon while the colors bleed into each other.
Chef Lupita
Aguardiente Curado de Damiana de Tlaxiaco
Tlaxiaco's home digestif from the Mixteca Alta of Oaxaca, cane aguardiente steeped for two months with wild damiana, piloncillo, and canela, served in copitas at the end of the night.
Chef Lupita
Aguardiente Curado de Huajintepec
From Huajintepec in the Costa Chica de Guerrero, the Afro-Mexican curado: aguardiente de caña left to macerate for weeks with dried jamaica and piloncillo until it turns deep garnet, then poured neat at the fandango.
Chef Graziella
Americano Cocktail
The original aperitivo of the Risorgimento era, when bitter Campari from Milan met sweet vermouth from Turin. Before someone added gin and called it a Negroni, this was the drink of Italian sophistication.
Chef Joost
Anijsmelk
Anijsmelk is the Dutch night drink of cold hands and quiet kitchens: milk, anise, a little butter, and the sweet medicinal smell every child remembers.
Chef Klaus
Apfelschorle
Cloudy apple juice, sharp mineral water, and no sugar bowl: the German Schorle that belongs in school bags, beer gardens, picnic baskets, and the table when supper is quick.
Chef Klaus
Apfelwein-Schorle
Frankfurt's long drink for a warm table: dry Apfelwein, cold mineral water, and the ribbed Geripptes glass that tells you where you are.
Chef Dean
Arnold Palmer
The legendary golfer's signature refreshment: brisk black tea meets tart fresh lemonade in a drink so perfectly balanced it became an American institution, best served ice-cold on a summer afternoon.
Chef Zohra
Atay b Chiba (Moroccan Wormwood Tea)
The cold-evening cousin of mint tea: gunpowder green tea brewed with chiba, the bitter winter herb Moroccans use when na'na is scarce and the house needs warming.
Chef Zohra
Atay (Moroccan Mint Tea)
Atay is Morocco's welcome made liquid: green tea rinsed clean, mint pressed into the pot, sugar dissolved into the whole house, then poured high into small glasses.
Chef Dimitra
Athenian Freddo Espresso (Φρέντο Εσπρέσο)
Athens made espresso Greek by serving it cold: a double shot shaken with ice until the crema turns thick, then poured over cubes for the cafe standard.
Chef Dimitra
Athens Cafe Freddo Cappuccino (Φρέντο Καπουτσίνο)
Athens cafe freddo cappuccino is iced double espresso crowned with cold afrogala, the dense milk foam that makes the drink clean, bitter, and properly Greek.
Chef Lupita
Atole Blanco Oaxaqueño
Oaxaca's foundational atole, the white canvas every regional atole builds from. Nixtamalized corn, water, a little salt, and the patience to whisk until the masa stops tasting raw.
Chef Lupita
Atole Blanco del Valle de Toluca
Estado de Mexico's plain white atole is fresh corn masa whisked into water until thick, perfumed with canela, and served hot from a clay jarro before the day starts.
Chef Lupita
Atole de Aguamiel de Tarecuato
Michoacan's Meseta Purhepecha gives this atole its character: fresh aguamiel from maguey, white nixtamal masa, slow stirring in a clay olla, and sweetness before sugar.
Chef Lupita
Atole de Aguamiel Potosino
San Luis Potosí's Altiplano atole, thickened with fresh nixtamal masa and sweetened only by same-day aguamiel, tastes like a cold dawn beside the maguey fields before pulque begins.
Chef Lupita
Atole de Almendra de las Madres Clarisas
Puebla's convent almond atole, ground from blanched almendras, milk, canela, and a pinch of arroz, belongs to the quiet winter kitchens of the Clarisas.
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