Pineapple and banana make a kale smoothie delicious tasting – almost like having a dessert for breakfast or lunch.

This versatile spice blend works for cider, for wine, or even warm water.

A generous hit of fresh ginger and ground cardamom – and a light hand with the
honey – makes this cool, fruity lassi a nice change-up from a sweet, heavy smoothie.

Randi Baird’s approach to crafting a liqueur from tart autumn olive berries is inspired by Catherine Walthers’ recipe for beach plum cordial. When Randi bottles the pale peachy-pink cordial, she drops in a few whole berries as a colorful accent.

Though this creamy blend tastes like a delicious dessert, it’s chock-full of nutrient-rich spinach and blueberries, as well as superfoods like maca and cacao.

At 6 p.m., Elliott made the house cocktail – Katama Kirs – which consisted of vintage champagne and blueberry syrup.

A recipe from private bartender Jeff Raposa.

In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful.

The Eben Tide served at l’étoile is Richard Very’s fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.

To make bartender Richard Very’s summer-in-a-glass cocktail, you will need a bartender’s shaker – the two-piece metal and glass pint-size cocktail shaker with a strainer at the top.