Jin Ju Nin Meng
In this year’s SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.
On a sweltering day in central Taiwan, I tasted the most refreshing drink I've ever had. This cooling cousin of limeade, made by crushing the fruit limequat—a bittersweet hybrid of Key lime and kumquat—into water with dried sour plums and then mixing in honey and ice. In the heat of the afternoon, it was exactly the kind of relief I sought.
If you can't find limequats, you can make this drink with a combination of limes and kumquats — or you can buy a limequat tree at Amazon.com.
MORE TO READ
Cultural Calendar: Where to Go and What to Cook in October
From a festival celebrating the world’s most expensive spice to a plant-based extravaganza in Thailand, here’s what our editors are digging into this month.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.