Drink the Rainbow

Olio e Limone

With its luminous mix of Meyer lemon, honey, ginger, coconut water, and olive oil, this revitalizing tonic will awaken the senses and restore inner glow.

Ingredients 

1 oz. whole Meyer lemon, thoroughly washed and sliced

½ oz. honey 

1 ¼-inch knob fresh ginger 

½ oz. extra-virgin olive oil

2 oz. coconut water

Lemon meringue and lemon zest to garnish (optional, meringue recipe below)

Add the Meyer lemon, honey, ginger, olive oil, and coconut water to a blender and emulsify. Pour into a glass. Gently spoon a generous dollop of the meringue onto the surface of the cocktail. Top with lemon zest. To turn this elixir into a bright and velvety cocktail, add 1 ½ oz. of gin, preferably Fords Gin.

Lemon Meringue Ingredients 

1 large egg white
(room temperature)

A drop of lemon juice to help stabilize the egg white 

2 tbsp. granulated sugar 

In a bowl, beat the egg white and lemon juice until soft peaks form. Gradually add the sugar, one tbsp. at a time, while continuing to beat. Continue whisking until the mixture forms stiff, glossy peaks and the sugar is fully dissolved.

COLOR BENEFIT

The soft yellow reflects the high vitamin C content of citrus fruits, essential for immune support, collagen synthesis, and skin elasticity. The olive oil introduces healthy monounsaturated fats that promote heart health and reduce inflammation.

Photography by Gyorgy Papp

Tomato Tempest

Finished with a savory flair, the Tomato Tempest marries the freshness of pressed tomato water with the elegance of dry vermouth and sherry. 

Ingredients 

2 oz. fresh-pressed tomato water  

1 ½ oz. dry vermouth, preferably Lustau Vermut

1 ½ oz. dry sherry, preferably Lustau East India Solera Sherry

2 dashes black pepper bitters  

1 drop dill oil  

Salami, dill sprig, and an olive to garnish

Add the tomato water, dry vermouth, dry sherry, and black pepper bitters to a cocktail shaker. Fill with ice and shake until well chilled. Strain into a chilled Nick and Nora or martini glass. Add the dill oil. Garnish with a piece of salami, a sprig of dill, and an olive.

COLOR BENEFIT

This red libation is rich in lycopene, offering powerful antioxidant protection for skin and heart.

Photography by Gyorgy Papp

Yuzu on My Mind

This cool cocktail delicately balances tropical notes and citrus brightness—perfect for a moment of serene sophistication.

Ingredients 

2 oz. coconut rum, preferably Coconut Cartel

1 oz. matcha tea (chilled)  

2 oz. coconut water  

½ oz. lemongrass syrup (recipe below)

½ oz. yuzu juice 

Toasted coconut chips to garnish

Add the coconut rum, matcha tea, coconut water, lemongrass syrup, and yuzu juice to a shaker with ice. Shake gently and strain into a glass. Garnish and serve with toasted coconut chips.

Lemongrass Syrup Ingredients 

1 cup water

½ cup coconut sugar

2 stalks fresh lemongrass, bruised and chopped

Combine water and coconut sugar in a small saucepan. Bring to a gentle simmer, stirring until the coconut sugar dissolves. Add the bruised and chopped lemongrass stalks. Simmer on low heat for about 10 minutes to infuse. Remove from heat and let cool. Strain and refrigerate the syrup in a clean jar.

COLOR BENEFIT

Yuzu boasts vitamin C and antioxidants to support immunity and skin vitality, while matcha’s catechins and calming L-theanine promote gentle energy, focus, and overall cellular health.