The Forager’s delight cocktail blends the flavors of mushroom vodka, amontillado sherry and an emulsified miso brown butter syrup to make an unforgettable cocktail. If you want to wow your friends at your next cocktail party, you must make this drink. Since this is a blended cocktail, you could easily scale up the ingredients to make a large batch.

I’ve been making milk punch for quite some time now and have never ventured into vegan milk punch ... until recently. I knew that there had to be a way to make a vegan version of clarified milk punch. Coconut milk seemed like the optimal candidate, the most obvious choice, because it’s essentially the same make up: water, fat and protein, just like in cow’s milk.

Though classic meringues are made with egg whites, they can also be made with aquafaba- aka the liquid left over from cooking dried chickpeas. It’s also the liquid found in cans of chickpeas. It behaves much like egg whites when whipped up with sugar and a bit of acid.