Chef Zohra
Salmia, Moroccan Sage Tea
Green tea softened with sage, sweetened in the pot, and poured for the guest who arrives tired, chilled, or needing the small mercy of a warm glass.
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 Takumi
Salt-Lemon Squash (塩レモンスカッシュ, Shio Remon Sukasshu)
A hot day asks for a cold glass, not ceremony: salt-preserved lemon, sugar, and soda, sharp enough to wake you and clean enough to keep drinking.
Chef Dean
Salted Caramel Pretzel Shake
A gloriously excessive collision of sweet and salty: buttery caramel swirled through vanilla ice cream with crushed pretzels adding crunch and brine, topped with clouds of cream and more of everything good.
Chef Lupita
Sangría del Valle de Guadalupe
Baja California's sangria, built on a Valle de Guadalupe Cabernet with its Pacific-fog salinity, fresh orange and lime, piloncillo, Mexican brandy, and a pinch of Guerrero Negro sea salt. The whole coast in a pitcher.
Chef Zohra
Sbaa'ouat (سبعوات)
A Moroccan winter cup of hot milk simmered with seven plants, sweet spice, licorice root, fennel, and aniseed. You drink it for warmth, comfort, and the chair pulled close.
Chef Takumi
Sencha (煎茶)
Sencha is everyday tea, but it punishes boiling water. Give the leaves warm water, one measured minute, and the cup turns clear green, softly grassy, and cleanly sweet.
Chef Graziella
Sgroppino Veneziano
Venice's answer to the question of how to end a meal: lemon sorbet whipped with prosecco and vodka until it becomes something neither drink nor dessert, but a frothy benediction for the digestion.
Chef Takumi
Shincha (新茶, first-flush spring tea)
Shincha is spring in a cup: new tea leaves, cool water, a short steep, and the restraint to stop before freshness turns sharp.
Chef Takumi
Shōchū Oyuwari (焼酎お湯割り, shochu hot-water cut)
Hot water first, shochu second. That small order is the whole craft, warming the cup, softening the spirit, and letting imo-shochu open without roughness.
Chef Takumi
Shochu Rock (焼酎ロック, shochu on the rocks)
Shochu rock asks almost nothing of you: one large clear cube, a small glass, and a good honkaku shochu poured straight so time does the quiet work.
Chef Zohra
Skinjbir (Moroccan Ginger Tea)
Fresh ginger bites first, then the green tea comes behind it: strong, sweet, peppery, and poured when the house needs warmth more than ceremony.
Chef Joost
Slemp (Dutch Spiced Winter Milk)
Before coffee claimed the Dutch morning, slemp warmed the long Advent dark: milk turned gold with saffron, steadied by mace and cinnamon, and carried quietly to the family table.
Chef Thomas
Sloe Gin
The hedgerow harvest of late autumn turned into a deep ruby liqueur, steeped slowly through the dark months and poured small and cold when Christmas finally arrives.
Chef Lesia
Slyvyanka (слив'янка, plum nalyvka)
Dark plums give up their skins slowly, staining horilka garnet-black and honeyed, until the jar tastes like September decided to stay for the wedding.
Chef Zohra
Smoothie Banane-Amlou
A Souss glass for the hungry hour: ripe banana blended with amlou, cold milk, roasted almonds, argan oil, and honey until it drinks like breakfast and comfort together.
Chef Takumi
Soba Tea (そば茶, Sobacha)
Buckwheat roasted until it smells faintly of bread, then steeped like tea. Sobacha asks for patience at the pan, and repays you with a clear, nutty evening cup.
Chef Freja
Solbaersaft
Danish blackcurrant cordial made in late July when the bushes are heavy with fruit. Simmered, strained, and bottled in deep purple, then diluted with cold water all through the long winter.
Chef Jeong-sun
Somaek (Soju and Beer Mix)
The modern Korean table drink where the whole argument is the ratio: cold lager, clean soju, a quick table mix, and enough restraint to keep it bright.
Chef Dimitra
Soumada of Nisyros and Crete (Σουμάδα)
Soumada belongs to the island celebration table: pale almond syrup from Nisyros and Crete, ground fine, strained clean, then loosened with ice-cold water until it drinks like sweet milk.
Chef Remy
Southern Arnold Palmer
Two pillars of Southern refreshment united in a single glass, where proper sweet tea meets bright, honest lemonade made from juice you squeezed yourself, served ice-cold on the kind of afternoon when nothing else will do.
Chef Remy
Southern Sweet Tea
The house wine of the South, brewed strong and sweetened while hot, served cold enough to fog the glass and refresh the soul on even the most brutal summer afternoon.
Chef Dean
Sparkling Cranberry Punch
A ruby-red celebration in a glass, this effervescent punch balances the honest tartness of cranberry with warm spice and citrus brightness. No alcohol required to make spirits soar.
Chef Dean
Sparkling Hibiscus Cooler
A Caribbean jewel of a drink: tart hibiscus tea steeped to a breathtaking magenta, brightened with citrus, and lifted with sparkling water into something that looks as stunning as it tastes. The toast of any warm-weather gathering.
Chef Ally
Sparkling Peach Shrub
Ripe summer peaches steeped with honey and raw apple cider vinegar, then lengthened with sparkling water into a drink that captures stone fruit season in every effervescent sip.
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