Celebrate Summer with Holistic Recipes & Wellness Cocktails | Issue No. 6: Holistic Spirits Kitchen

Celebrate Summer with Holistic Recipes & Wellness Cocktails | Issue No. 6: Holistic Spirits Kitchen

by Fernando Saralegui, HSCo. Culinary Director

Hungry for summer’s arrival, we’re leaning into the season with a collection of recipes rooted in what's local and actually available—paired with a healthy dose of summer attitude.

Everyone rushes to share spring recipes before the region’s produce has even hit the market, especially here in the Northeast. But that’s exactly where we’ve taken our culinary point of view. Back in my first restaurant in NYC, ALVA (1994–2000), we faced pressure from a clientele hungry for the season’s firsts—think asparagus, ramps, rhubarb. We also leaned on citrus to brighten up early plates. Jersey tomatoes? Not until July. The basic philosophy: fake it until we make it.

So, we’ve gathered some of our favorite seasonal ingredients—grape and cherry tomatoes included (yes, we cheat a little)—for dishes that bridge late spring and early summer.

Our menu spans global inspiration—from the South of France (Provence) to South America (Argentina)—to get those summer cravings going. We’ve rounded it out with a few American picnic classics, like potato salad, cobbler, and pie. Some dishes even feature a generous drizzle of Holistic Spirits Co.'s own functional, botanical spirits—Origen Holistic Vodka and Harmony Holistic Gin - to enhance the flavor profiles and set the mood.

We finish where we always do: with a toast. A round of wellness-forward summer cocktails, of course, because at Holistic Spirits Co., that’s how we celebrate the transition to summer. The lazy days are coming… and we’re ready.

Want to download the complete recipe guide? Click here.

 

🧀 Provencal Pissaladière

Southern French flatbread with caramelized onions, cherry tomatoes, olives, and feta.

Ingredients

    • 1 box puff pastry
    • 2 oz anchovies (packed in oil)
    • ½ cup milk
    • 3 Tbsp extra-virgin olive oil, divided
    • 4 medium onions, thinly sliced (~4 cups)
    • 6 oz pitted Niçoise olives
    • 4 sprigs fresh thyme
    • 14 oz cherry tomatoes, halved
    • 6–8 oz crumbled feta cheese
    • Salt & pepper, to taste

Directions

    1. Preheat oven to 475°F. Soak anchovies in milk.
    2. Caramelize onions in 2 Tbsp olive oil over low heat for ~40 min, stirring as needed.
    3. Roll pastry to ~12″, transfer to lined baking sheet.
    4. Layer onions, drained anchovies, olives, thyme, and tomatoes. Drizzle with remaining oil.
    5. Bake 10 min, add feta, bake another 15 min until golden.
    6. Finish with black pepper; serve warm or at room temperature.


 

🥔 Potato Dill Salad

Zesty, creamy summer salad with dill, cornichons, and grape tomatoes.

Potato Dill Salad Recipe from the Holistic Spirits Kitchen

Ingredients

    • 1½ lb potatoes, cubed
    • 8 oz grape tomatoes, halved
    • 3 Tbsp rice wine vinegar, divided
    • 1 Tbsp whole-grain mustard
    • 1 Tbsp sour cream
    • 3 Tbsp mayonnaise
    • 2 tsp olive oil
    • ¾ cup sliced cornichons
    • ⅓ cup sliced scallions
    • 2 Tbsp fresh dill, chopped
    • Salt & pepper, to taste

Directions

    1. Boil potatoes with 1 Tbsp vinegar and salt until tender (~15 min). Drain and toss with remaining vinegar; cool.
    2. Mix mayo, mustard, sour cream, oil, cornichons, scallions, dill.
    3. Combine with potatoes and tomatoes. Season and serve.


 

🍖 Spring Asparagus & Chimichurri Matambre

Grilled flank steak rolled with veggies, eggs, and Gin-infused chimichurri.

Spring Asparagus & Chimichurri Matambre Recipe from Holistic Spirits Kitchen

Ingredients

    • 1 flank/skirt steak, butterflied (¼–⅓″ thick)
    • Seasonings: salt, pepper, cumin
    • 1 cup grilled carrots, onions, peppers
    • 1 bunch grilled asparagus
    • ¼ cup Spanish cocktail olives, chopped
    • 2 hard-boiled eggs, halved
    • Fresh thyme, red pepper flakes

Chimichurri

    • ½ cup parsley
    • ½ cup cilantro
    • ¼ cup oregano
    • 2–3 garlic scapes
    • ½ cup red-wine vinegar
    • 2 oz Harmony Gin
    • ½ cup olive oil
    • 1 tsp red-pepper flakes, salt, pepper

Directions

    1. Combine chimichurri ingredients; let rest 30 min.
    2. Grill veggies and asparagus.
    3. Season steak, spread chimichurri, layer veggies, olives, eggs.
    4. Roll and secure; grill/roast to 125–130°F. Rest 10–15 min and slice.
    5. Serve topped with extra chimichurri and thyme.


 

🥧 Rhubarb & Strawberry Harmony Pie

Bright seasonal pie with a botanical twist of Harmony Gin.

Ingredients

    • 2 cups chopped rhubarb
    • 3 cups halved strawberries
    • 1 cup sugar
    • 3 Tbsp tapioca
    • 3 Tbsp butter
    • 1 pie crust + top crust
    • Milk & sugar for brushing
    • Harmony Holistic Gin (optional)

Directions

    1. Mix fruit, sugar, tapioca (+ optional Gin); macerate 15 min.
    2. Fill crust, dot with butter, add lattice top.
    3. Brush with milk, sprinkle sugar.
    4. Bake 15 min at 425°F, then 40 min at 350°F.
    5. Cool fully before slicing.


 

🫐 Blueberry Harmony Buckle

Skillet berry dessert infused with botanical spirits.

Rhubarb & Strawberry Harmony Pie from Holistic Spirits Kitchen

Ingredients

    • 4 Tbsp butter
    • 4 cups mixed berries
    • 2 oz Harmony Gin
    • 1 cup sugar
    • 1 cup flour
    • 2 tsp baking powder
    • Pinch salt
    • 1 cup milk
    • 1 tsp vanilla

Directions

    1. Preheat oven to 350°F; melt butter in skillet.
    2. Mix berries with Gin.
    3. Combine dry ingredients, milk, vanilla.
    4. Pour batter into skillet, top with berries.
    5. Bake 35–40 min until golden. Cool slightly before serving.

 

🍸 The HSC Bar :Wellness-Focused Summer Cocktails

Crafted with Origen Vodka and Harmony Gin for low-calorie cocktails and sustainable spirits.

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Lemongrass Highball

    • 1½ oz Harmony or Origen
    • ½ oz agave nectar
    • ½ oz lime juice
    • 1 tsp kaffir lime leaves
    • 1 tsp sliced lemongrass
    • 2–3 oz tonic water

Directions: Muddle leaves & lemongrass with agave and lime. Shake with ice and spirit. Strain over ice, top with tonic, garnish with mint.

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Summer Fresca

    • 1½ oz Harmony or Origen
    • 2 papaya chunks
    • ¼ lemon
    • ½ oz agave nectar
    • ½ oz elderflower liqueur
    • 1 oz coconut water

Directions: Muddle papaya, lemon, agave. Add ice and spirits, shake, strain over ice, garnish.

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The Veranda

    • 2 oz Harmony or Origen
    • 1 oz peach brandy
    • 1 oz lime juice
    • ¾ oz simple syrup
    • 2 dashes peach bitters

Directions: Shake, strain into martini glass, garnish with peach slice.

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Raspberry Crusta

    • 2 oz Harmony or Origen
    • ½ oz Licor 43 or St-Germain
    • ½ oz crème de framboise
    • 1 oz lemon juice
    • Dash bitters
    • Rim: crème de framboise & sugar
    • Garnish: fresh raspberries

Directions: Rim the glass in crème & sugar. Shake, strain, garnish.

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Ginger–Carrot Tonic

    • 1½ oz Origen Vodka
    • 1 oz carrot juice
    • 1 oz orange juice
    • 2–3 oz ginger beer
    • Mint garnish

Directions: Shake vodka and juices with ice. Strain over ice, top with ginger beer, garnish with mint.

Want to download the complete recipe guide? Click here.

Enjoy these seasonal summer recipes and wellness cocktail recipes—crafted for mindful entertaining with flavor, balance, and sustainable intent. Cheers to a summer worth savoring! 🌿

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