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CRANBERRY APPLE SHRUB WITH GINGER

Shrubs—drinkable, fruit-infused vinegars—can be traced to 15th century England where they were first prescribed to combat scurvy. During the 17th and 18th centuries, shrubs were combined with rum, brandy, or sparkling wine and served as cordials. English settlers brought shrubs to colonial America, often mixing them with spirits or still water. Consumption waned with the

WITNESS TO HISTORY

To visit Berlin is to get lost in its stories—tales of tragedy and triumph, resistance and resilience that span nearly eight centuries. Thirty-five years ago this month, one of its most compelling stories took place for all the world to see. On November 9, 1989, the wall that had divided East Berlin from West Berlin

ASCENDANT INDIAN

Ajit and Sukhu Kalra’s culinary love match began at a wedding. “It’s true!” laughs Sukhu. “My sister married Ajit’s brother. And during the festivities, Ajit and I couldn’t stop talking about food—recipes, favorite dishes, and highlights from the lavish wedding feasts. We knew right away we had a special connection.” That connection has proven to

LIFT YOUR SPIRITS!

This daiquiri-like cocktail somehow warms as it refreshes, making it the perfect transition to fall. Don’t shy away from the absinthe—it defines the drink. GLASS: Coupe spritzed with absinthe GARNISH: Cucumber Crush the cucumber and mint in the bottom of the shaker with the rum, lime, and sugar syrup. Shake hard with ice and double

VENTURE THROUGH VIETNAM

HOI AN: My daughter and I started our Vietnamese sojourn in Hoi An, a city on the banks of the poetic Thu Bon River on Vietnam’s south-central coast. Once a major port city, Hoi An has a long history beginning more than 2,000 years ago. The town grew from a small trading post to an

PROOF POSITIVE

I can’t remember the last time a server—working in a packed suburban restaurant, on a Saturday night, in the middle of frenzied dinner rush—asked me if I’d like to spend a little more quality time with my cocktail before discussing my food order. Patience, in the restaurant world, is usually a financial liability. The fewer

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