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.
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.