Beverages

Pineapple Tepache 

From Fun with Fermentation by the Monclair 4H   This easy-to-make low-alcohol wine is often sold on the roadside in places like Mexico and Central America where pineapples are grown. It can be made with pineapple rinds or the whole pineapple. 2–3 pounds ripe pineapple or scrap pineapple rinds ¾–1 cup raw low-processed sugar* Whole…

Read More

Hot Lips

  From There’s No Poison at the Ivy By Mary Tilson | Illustrations by Margo Rivera-Weiss A signature cocktail at the Ivy, this one goes with the bar’s logo, signifying the giving of love to the people. These are definitely friendly lips. Note: The Ivy does not give out straws unless requested, so prepare to…

Read More

How the Les Claypool Drink Got Its Name

  Want a fun drink recipe for summer entertaining? Oh, you do? Well how about a vision-filled fishing tale first? The setting is in and around San Pablo Bay, that body of water just north of San Francisco Bay where the waters from California’s central and northern inland valleys come together and then head toward…

Read More

Lavender Lemonade

Recipe and photo by Anna Marie Beauchemin, East Bay Herbals   Served over ice, this calming floral elixir is one of my favorite seasonal refreshers and the perfect beverage for winding down at the end of a warm summer day. The tart bite of the lemon pairs well with the floral notes of the lavender,…

Read More

Cocktail Recipes using SolidariTEA

Recipes by  Cassandra Clark          Bluebird A Blueberry Rooibos tea twist on the classic Cuban daiquiri. 1.5 oz Appleton white rum 1 oz Blueberry Rooibos SolidariTEA ¾ oz lime ½ oz simple syrup Shake, strain, serve up in a coupe with half lime slice (on edge of glass).        …

Read More

The Golden Plumé Cocktail

The Golden Plumé When we learned that Berkeley resident and Yumé Boshi founder Ayako Iino won a 2018 Good Food Award for her Ume Plum Syrup, we decided to toast her success with a new cocktail recipe. At Falcon Spirits distillery in Richmond, past Good Food Awards winner Farid Dormishian invented this cocktail just for…

Read More

Chef Phillip’s Pumpkin Chai

From the story A Vegan Holiday Feast, Illustration by Julia Cost Serves 8 1 small sugar pie pumpkin 4 cups almond milk ½–1 cup maple syrup, depending on desired sweetness 1⁄3 cup Darjeeling tea leaves 1-inch piece fresh ginger 1 cinnamon stick 10 black peppercorns 5 allspice berries 4 green cardamom pods 2 cloves 1 star anise…

Read More

Twelve months of hot stuff

  In Edible East Bay Summer 2017, readers were treated to a recipe from Helen Krayenhoff’s illustrated calendar/cookbook, 12 Simple Fruit Recipe Ideas. When we heard she was creating a similar book on chiles, we asked if we could share a recipe this season. Helen says her inspiration for creating the chile book came during…

Read More

Distiller Farid’s Polka Dot Citrus Cocktail

From the story A Vegan Holiday Feast Illustration by Julia Cost Serves 1 2 ounces Botanica Spiritvs Gin (or gin of choice) 1 blood orange 1 Meyer lemon (Farid says, “Try bergamot orange instead for a killer fragrant cocktail.”) 3 ounces Q Tonic (Use this for a vegan drink, since it’s sweetened with agave nectar. Otherwise,…

Read More