Chef Dimitra
Thessaloniki Frappé (Φραπέ Θεσσαλονίκης)
Thessaloniki's café glass is instant coffee, sugar, and cold water beaten until the foam stands high, then poured over ice with or without milk. Nothing more.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Tisana de Yerbabuena Yucateca
Yucatán's after-dinner mint infusion, fresh yerbabuena bruised and steeped in hot water with a strip of lima agria, sweetened with miel de melipona from the Peninsula's native stingless bees.
Chef Lupita
Torito Colimense Cremoso
Colima's coastal version of the creamy torito, thick with chilled milks, roasted peanut or strong coffee, and cane aguardiente, served frappe before a serious seafood table.
Chef Lupita
Torito de Cacahuate Veracruzano
From the cantinas of Boca del Río, where the river meets the Gulf: sugarcane spirit, sweet condensed milk, and toasted ground peanut whipped ice-cold and frothy. The Sotavento's son jarocho poured into a tall frosted glass.
Chef Lupita
Torito de Coco Jarocho
Boca del Río's creamy coconut drink, where fresh coconut and condensed milk ride on a backbone of cane spirit. The jarras come out cold at every fandango in the Sotavento, and the aguardiente is the spine, not the afterthought.
Chef Lupita
Torito de Guanábana
Veracruz's jarocho cooler from the cantinas of Boca del Río: ripe soursop blended with aguardiente de caña, sweetened condensed milk, and evaporated milk into a creamy, tropical pour served ice cold in a frosted glass.
Chef Lupita
Torito de Jobo
Boca del Río's torito jarocho: tart yellow jobo from the Sotavento coast blended with raw cane spirit, condensed milk, and ice. The cane is the spine, the fruit is the brightness, and the kick earns the name little bull.
Chef Lupita
Torito de Nanche
From the cantinas of Boca del Río, the torito jarocho: tart yellow nanche steeped in cane aguardiente, blended frosty with condensed milk. It looks like a cream cocktail. The aguardiente tells you it is not.
Chef Klaus
Tote Tante
Nordfriesland's winter cup: dark cocoa, a proper measure of rum, and whipped cream on top, kept below a boil so the chocolate stays smooth and the rum stays in the drink.
Chef Thomas
Traditional Ginger Beer
A ginger beer that asks you to feed it every morning for a week, the reward being a hot, cloudy, properly fizzy drink that tastes of summer and a little bit of effort in equal measure.
Chef Dean
Traditional Wassail
A steaming bowl of spiced cider with honey-roasted apples floating on top, carrying forward centuries of English wassailing tradition into your home this Christmas season.
Chef Dean
Tropical Mango Smoothie
A thick, golden blend of ripe mango and frozen banana, enriched with coconut milk and brightened by fresh lime. This is Caribbean sunshine captured in a glass, honest and unapologetically tropical.
Chef Makoa
Tumunu (Atiu Cook Islands Bush Beer)
Atiu's bush-beer circle in a clean kitchen batch: citrus, banana, sugar, water, and yeast fermented light, served in small cups with respect for the people who keep the stump.
Chef Dean
Ube Latte
A gorgeously violet Filipino-American creation where sweet, earthy purple yam meets bold espresso, layered in a glass so striking you'll pause before that first sip.
Chef Takumi
Ume Kombucha (梅昆布茶, plum-kelp tea)
Ume kombucha is not the fizzy drink people now mean by kombucha. This is the Japanese cup: kelp's clean savor, umeboshi's sour salt, and hot water handled with care.
Chef Takumi
Ume Syrup (梅シロップ, Ume Shiroppu)
Green ume, rock sugar, a clean jar, and patience. Three quiet weeks pull a bright sour syrup from the fruit, ready for cold soda when summer asks for mercy.
Chef Takumi
Umeshu (梅酒, homemade plum liqueur)
Green ume, rock sugar, white liquor, and patience. Umeshu asks for almost no technique, only clean fruit, a dry jar, and the good sense to let early June do its work.
Chef Takumi
Umeshu Oyuwari (梅酒のお湯割り, hot umeshu)
Hot umeshu asks for one decision: three parts plum liqueur to seven parts water, warm enough to open the aroma, never so hot that the alcohol turns sharp.
Chef Takumi
Umeshu Soda (梅酒ソーダ, plum highball)
The izakaya's other highball asks for almost nothing: good umeshu, cold soda, big ice, and a gentle three-to-seven pour that keeps the plum clear.
Chef Takumi
Usucha (薄茶, thin matcha)
Usucha asks for very little: good matcha, water cooled from the boil, and a quick wrist. Get the temperature right and the bitterness stays in its place.
Chef Lupita
Uvola de Los Mochis
Los Mochis in a glass: a deep purple Sinaloan mocktail of concord-grape syrup, fresh Mexican lime, and cold Topo Chico, shaken frappé-style over crushed ice the way the cantinas along the malecon do it.
Chef Lesia
Uzvar (узвар, dried-fruit drink)
Dried pears and apples go into the pot looking like scraps from autumn and come out as Christmas amber, smoky, honeyed, and deep enough to sit beside kutia.
Chef Lesia
Uzvar z Shypshyny (узвар з шипшини, rosehip infusion)
The brightest winter drink in the house is made from the roughest little fruit: dried rosehips, crushed open, steeped overnight, and strained until the liquor glows red as a cold January sunset.
Chef Lupita
Lime Sorbet Soda Float (Vaca Blanca Jalisciense)
Guadalajara's vaca blanca is a cold refresqueria glass of nieve de limon and lemon-lime soda, fizzy, foamy, sharp with Mexican lime, and made for hot afternoons.
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