Tenaya Darlington

A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking cocktails.

The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.

Briny feta is pickled, then tossed with plump olives and strawberries for a bright, juicy salad. Since the feta needs five days to cure in the fridge, this is a great make-ahead dish. Use Greek feta if you want neat cubes; Bulgarian feta is divine, but it needs to be handled carefully as it's very soft and crumbly. Whip up this recipe for a picnic, or serve it after a day on the beach when salt and sun are still on everyone's mind. Glasses of Prosecco or Saison are a perfect accompaniment.