The flavors in these five festive sippers—some with alcohol, some without—just might bring a smile to customers’ faces during this bustling time of year.
Customers at City Tavern can warm up with a restorative cup of this wassail all winter long—chef Walter Staib serves the hot drink whenever there’s a chill in the air.
Gracias Madre serves a plant-based, meatless menu inspired by the kitchens of Mexico. Its signature horchata starts by soaking almonds and dates, then blending them with flavorings until liquefied and smooth.
The typical Moscow Mule is made with vodka and ginger beer. In this alcohol-optional version, mixologist Kristina Magro brews apricot tea as the drink base.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.