Curcuma latte

For ➊ large cup
30 cl vegetable milk (f.i. rice-coconut milk).
1 ts maple syrup or other vegetable syrup
1 ts turmeric (curcuma)*
½ ts of ginger powder
¼ ts vanilla flavour or vanilla powder
¼ ts cinnamon powder
pinch of pepper**

Mix all ingredients in a saucepan.
Put this on a medium heat and keep stirring until the latte warms up and begins to foam. Avoid boiling the milk.
The latte is now ready to serve.

*turmeric is the ground root of the plant. Curcumin is a main ingredient.
**ensures that the turmeric is absorbed better

Modern gimlet

For ➊
6 cl gin
1 cl lime juice*
1 cl simple syrup (1:1, sugar:water)
lime wheel for garnish

Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass. (Add a splash of soda, if wanted).
Garnish with a lime wheel.

*Before fresh juice was standard in cocktails, Rose’s Lime Cordial was the traditional substitute for simple syrup and lime juice. Some still insist that a gimlet is not a gimlet without Rose’s, but we prefer to use fresh citrus whenever possible.

This cocktail was created for English sailors as a way to prevent scurvy. It used Rose’s Lime Cordial, lime juice mixed with syrup, to add vitamine C. This preventative drink turned out to be delicious as well. Modern Rose’s Lime Cordial is a much sweeter concoction than the original and should be replaced by fresh juice. Replace the sugar in the syrup with stevia, if wanted.

Orange & Aperol

For ➊
5 cl Aperol
10-15 cl fresh orange juice*
ice
5 cl of ice-cold sparkling water

Mix the Aperol with ice cubes in a shaker. Pour into a high cocktail glass.
Add fresh orange juice, more ice and sparkling water.
Enjoy.

*Use half lemon, half orange juice. Or diluted rhubarber syrup. Or pureed watermelon or melon flesh. Adjust liquid.

Limonana

For ➋
6 tbs (115 g) sugar
12 cl plus 6 tbs (9 cl) water, divided
12 cl fresh lemon juice
4 stems worth of mint leaves (about 40 leaves, which is about 2 g) with the stems discarded, plus a few extra sprigs for garnish if desired
18-20 ice cubes
1-2 drops orange blossom water (optional)

Add the sugar and 6 tbs of water to a small saucepan. Heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature.
Add the cooled sugar syrup, remaining 12 cl water, lemon juice, mint leaves, ice cubes, and orange blossom water (if using) to a blender. Pulse a few times to break up the ice and then process until slushy.
Pour into 2 tall glasses, garnish with mint leaves if desired, and serve immediately.

Wikipedia on the name: In Israel, the name came from an advertising campaign conducted in the early 1990s. At that time, public-bus advertising was in its infancy in Israel. The Fogel Levin advertising agency undertook a bus-only campaign to prove the effectiveness of this new medium. Fogel Levin advertised a soft drink called Limonana and printed its ads through the Galgalei Zahav (Wheels of Gold) company. The ads, describing the drink as a blend of lemon and mint, reported, "Rabinowitz drinks Limonana" and, "Ohana drinks Limonana", referring to celebrities of the time. The ad campaign created a buzz[4] and consumers flocked to stores and kiosks to try the new flavor. Two weeks into the campaign, with consumers and stores clamoring for the product, the advertising agency admitted that no such drink existed. Spurred by customer demand, first restaurants and then soft drink manufacturers began to produce the flavor combination.

Cold brewed coffee

For ➎-➓ cups of coffee cups or glasses
12 tbs lightly roasted espresso coffee, ground coarsely* **
0.9 l water**

Put the coffee in your container, French press preferred.
For a French press, pour the coffee into the bottom of the canister. Gradually add the water. Stir gently, making sure all the coffee grounds are moistened.
Let stand at room temperature for at least 12 h. Don’t rush this. The long steep time is important for proper extraction.
For the French press, simply press down on the plunger to move grounds to the bottom.
Pour.
Coffee extract should be diluted with each serving. From a 50-50 concentration of water to 70-30 ratio. Be aware that some flavors are lost if you drink the extract straight.
The concentrate will keep for up to 2 weeks covered and chilled in the fridge. Add ice, milk, or your other favorite coffee things and enjoy.

*A smaller grind will result in cloudy coffee.
**Or 450 g coffee to 2.25 l water.

Caffè shakerato

For ➊ glass
6-8 ice cubes
1-2 ts simple syrup**, or to taste
1 dash liqueur, such as rum, sambuca, or Amaretto (optional)
2 shots freshly made, hot espresso

In a cocktail shaker*, add the ice cubes, simple syrup, liqueur**** (if using), then finally the freshly made espresso. Put the lid on and shake vigorously for 10 to 15 s. The shaker should become ice cold and the mixture should become a light caramel-colored froth. 
Strain the liquid into a chilled martini glass, ensuring no ice cubes end up in the drink.
If desired, garnish with a coffee bean or a dusting of cocoa powder—or go for it and top with whipped cream.

*If you don't have a cocktail shaker, improvise with a jar with a screw top lid. You can also make this in a blender and you'll end up with a super frothy cocktail-like drink that will feel like you're drinking a caffeinated cloud.
**Boil one part sugar with one part water in a small saucepan until the sugar dissolves. Store in a jar in the refrigerator for a week.
***Spice things up by spiking the coffee with a dash of something alcoholic. Try rum, sambuca, or amaretto. Or add some vanilla extract or a twist of lemon zest for something different.
Add it to the shaker before the hot coffee, which must always come last.