A simple-but-sophisticated sip that's crisp, refreshing, floral, and citrusy.
Note: The syrup can be made a day or two ahead. Store it, tightly covered, in the fridge.
Make the syrup Put the sugar, elderflower into a jar or large measuring cup. Crush the saffron threads between your fingers as you add them to the container. Pour in ¾ cup very hot water and stir until the sugar dissolves. Set aside to infuse for 10 minutes.
Make the cooler and serve Pour the syrup through a fine-mesh strainer into a large pitcher. Discard the elderflower. Add the lemon and grapefruit juices plus 1½ cups cold water. Stir to combine. Serve over ice garnished with fresh lemon and grapefruit slices.
This chai-spiced, caffeine-free fave delivers full-on autumn vibes.
Make the simple syrup
Put the sugar and chai mix into a jar or large measuring cup. Pour in ⅓ cup very hot water and stir until the sugar dissolves. Set aside to cool to room temperature and infuse, about 15 minutes.
Make the beverage and serve
Pour the syrup through a fine-mesh strainer into a large pitcher. Discard the chai solids. Add the cider and stir to combine. Serve over ice garnished with cinnamon sticks and apple.
A zippy, zero-proof ticket to summer-in-Spain feelings, without the buzz.
Serves 4–6
Put the sangria spices into a pot or heatproof bowl and pour in 1½ cups boiling water. Stir and cover the pot or bowl.
Let the mixture steep until the mixture has cooled to room temperature. Strain through a fine-mesh sieve into a large pitcher and discard the spice solids. Add the lemonade to the pitcher and stir.
Serve over ice in rocks glasses, garnished with fruit.
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Travel with Claire Cheney, founder and blender-in-chief of Curio Spice, as she traverses the globe to meet the people who cultivate the land and understand the communities behind the spice.
Our newest episode in the Women in Spice docu-series spotlights the inspiring perseverance of the women farmers of Nepal.
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