Welcome Back!

Summer is in full swing and I’m 100% here for it—summer storms, humidity, heatwaves, and all. This month’s newsletter is all about quenching our thirst—for flavor, for ease, for refreshing bites and cooling sips. It’s the Thirst Issue, and whether you’re sweating it out at the farmers market or floating in a lake somewhere, these recipes and ideas are here to keep you cool, hydrated, and out of the hot kitchen as much as possible. An ode to summer drinking habits—hydration, celebration, and condensation on your glass! Remember- we all reserve the right to have at least two beverages going at all times!

Recipe Round-up: Summer Berries & The Easiest Dessert

Berries are having their moment—jewel-toned and just sweet enough. They don’t need much fuss, but when you do want a little more magic, here’s my go-to lazy summer dessert that feels like you tried (but didn’t really).

Macerated Berries with Rose Hip Whip

No oven, no mixer, no stress.

For the berries:

• 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries, mulberries) 

• 3 tbsp sugar

• Zest of 1 lemon

• Tiny pinch of salt
  → Toss and let sit for 30 minutes to get syrupy and soft.

For the Rose Whip:

• 1 cup heavy cream

• 1 tbsp something sweet (sugar, honey, maple syrup)

• ¼ teaspoon rose water

• Pinch salt

• ¼ teaspoon vanilla paste or extract
  → Whip by hand until smooth, fluffy and cloud-like.

• → Layer berries+juices with chilled whip in your fav glassware, parfait-style. Bonus if you send your kids out to gather mulberries in the front yard for an hour of screen-free, wholesome fun so you can disassociate and hydrate (or lets be real…10 minutes).

Spa Water on Repeat

When you’re reaching for another iced coffee, but don’t want to crash, this is your answer and has been my on-repeat hydration hero:

DIY Electrolyte Spa Water

• Sliced lemon

• Sliced cucumber

• Handful of fresh mint
  → Steep in ice water for 15–30 minutes. Keep a pitcher in the fridge and refill throughout the day. It tastes like a fancy hotel lobby and somehow makes you drink double the water. If you're looking for a real-deal electrolyte balance, sub in coconut water and add a pinch of mineral-rich sea salt! 

→ Want more holistic-health related content like adrenal cocktail recipes, the truth about the amount of protein we all really need to be eating, and my hot take on health news (aka noise…)? Email me and let me know! I’m happy to deliver the goods ;)

Cocktail Hour: Trader Vic’s 1944 Original Mai Tai

My husband’s been on a tiki cocktail kick lately and let’s just say—no complaints here. He’s been perfecting the Mai Tai and it’s quickly become the signature drink of summer 2025 in our house.

Trader Vic’s-Style Mai Tai

Makes 1 cocktail

• 1 oz aged Jamaican rum (Appleton 8 or 12 year)

• 1 oz Dark Rum (Caruba or Black Seal)

• ¾ oz fresh lime juice

• ½ oz dry curaçao (orange liqueur)

• ¼ oz orgeat syrup

• ¼ oz simple syrup
  → Shake with crushed ice, pour into a rocks glass, garnish with mint sprig and lime wheel.

Tart, strong, and complex— just how a cocktail should be! Too strong for your liking? Cut it with a bit of lemonade or pineapple juice and this transforms into a light refresher; perfect for batching out into a pitcher for a sunny brunch or pool party!

Batch Cocktails meet Batch Soup: Edwards’ Gazpacho

Soup in the middle of Summer?! YES! From my family’s former catering company archives, this is the gazpacho recipe we served every summer since the beginning. It’s cold, bold, refreshing, and bright. Serve as a simple starter, a big bowl for lunch, or portion into shot glasses and hang a cocktail shrimp off the side for a Gazpacho Shrimp Shooter App!

Edwards’ Gazpacho 

Makes 8 large servings (a lot)

• 3 red bell peppers, chopped

• 2 green bell peppers, chopped

• 1 large red onion, peeled, chopped

• 5 English cucumbers, seeded, chopped

• ½ cup fresh parsley leaves

• ½ cup fresh cilantro leaves

• 2 (28 oz) cans diced tomatoes, with juice

• ¼ cup sherry vinegar

• 2 tbsp chopped garlic

• 1 jalapeño, seeded and chopped

• Zest and juice of 2 limes

• Salt + pepper to taste

→ Combine everything in a large vessel. Working in batches, pulse in a food processor until smooth. Stir well, taste for seasoning, and chill for at least 4 hours.

Top it off with: Cilantro Lime Crema

• 1 cup sour cream

• Zest and juice of 1 lime

• ¼ cup minced cilantro

• ½ tsp fresh garlic, minced

• 1 tbsp olive oil

• Big pinch of salt
  → Whisk until smooth. Dollop generously over each bowl of gazpacho.

This + batch cocktails = summer entertaining with zero sweat. Get out of the heat and into the conversation.

Upcoming Cooking Classes

I teach at TWO different spots and I’d love to see you in class! These fill quickly, so hop in if one catches your eye:

Hands-On Classes at PARC with Vyntage Kitchen:

Sushi Night: Roll Your Own ALMOST SOLD OUT!!!!
Date: Wednesday, July 16, 2025 | 6:30 PM
Master sushi rice, rolling techniques, and enjoy a full Japanese-inspired meal in class.

Sourdough for Beginners ALMOST SOLD OUT!!!!
Date: Friday, August 1, 2025 | 6:30 PM
From starter care to shaping your first loaf—hands-on, confidence-building, and super fun.

Classes at East Elm:
All sold out! Thank you for packing the shop and bringing your energy. More fall dates will drop soon.

***I need your input***

What class topics do you want to see on the schedule? I am filling up my calendar through the end of the year and want to make sure your voice is heard!

Favorite Things This Month

Sips:

• Mai Tais (obviously)

Shows:

• Bear Season 3 (need I say more?)

Tool Obsession:

Immersion Blender: perfect for vinaigrettes, homemade mayo, pesto, homemade watermelon popsicles. Go grab the SMEG immersion blender at East Elm Kitchen Co. in Old Village, Plymouth. It's beautiful for one, and it comes with FOUR different attachments!

That’s all for now—stay hydrated, stay fed, and stay out of the kitchen-heat when you can help it. Forward this to a friend who loves a good chilled soup, could use a signature sip in hand, or just needs a reminder that simple spa water can turn the day around.

Salt to taste,
Alli
Vyntage Kitchen