The Deligram is an ode to the artisanal food makers of New York. And it wouldn’t be what it is without a little help from our friends, who help us discover the best of the best every day. So, to wrap up the summer, we asked self-described beverage artist Yana Volfson to share the things she loves right now–from her go-to Birkenstock sandals to a cocktail that’s perfect for drinking this Labor Day weekend.
Yana’s Favorite Things
A Couple of Good Bottles of Mezcal “With mezcal, it’s hard to play favorites. I love Lalocura and Real Minero mezcales for an en barro feel; Neta, Mezcaloteca’s Mezcalosfera, and Lamata for expressions that are meant to impress; and Yola Mezcal and Agua Magica for beginners and mezcal cocktail lovers.”
Kanna Frankincense, Myrrh and CBD Organic Salve ($48 for 3 ounces, purekanna.com) “Inspired by herbal medicine and a love of plants, this organic salve is designed with a proprietary blend of botanicals and essential oils that have anti-inflammatory properties. It has a clean, earthy scent, and easily absorbs into the skin. Its multipurpose formulation can be used for pain relief or as a beauty balm for skin and lips, après ski or sol.”
Birkenstock Arizona Sandals ($50-160, birkenstock.com) “I wear them for as long as I can before it starts to get cold, then once it does I take them to a warmer place.”
Acaia Scale ($150-$270, acaia.com) “I use mine all the time for recipe testing. Great for accurately measuring almost anything, from at-home pour over coffee to microdosing.”
Aden + Anais Swaddles ($10-$19 for one, adenandanais.com). “They are designed for babies, but can also be appreciated by adults. Wear them as a scarf, take them to the beach to use as a sun cover, and pack them for trips in case there are no towels in your Airbnb.”
Yana’s Yuzu Raspado with Tequila or Mezcal
The Recipe
Mix together:
.5 oz Yola Mezcal or .5 oz Casa Dragones Blanco
.5 oz Principe De Los Apostoles Gin
2 oz Miyakobijin Shuzo Yoigokochi Yuzu Sake
Pour over:
Crushed ice.
Garnish with:
An herb bouquet. This time of year I like to use chocolate mint, shiso, lavender and rose thyme.
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Photos by Teddy Wolff for The Deligram.