Summer season Drink Recipes – The New York Occasions

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Summer Drink Recipes - The New York Times

Like moving turtlenecks to the back of the closet, it's time to retire well-aged whiskeys and produce clear liquors, fruit juices, and crushed ice. The warmer seasons call for refreshing beverages, alcoholic or not, served in tall, frosted glasses.

The classical repertoire has a lot to offer in this category; It's hard to go wrong with a gin and tonic or a caipirinha. But many of these summer staples could use a creative update or a touch of surprise without detracting from their honest appeal. Listed below are a gin and tonic with one Spanish touch, sangria made from rosé wine and a bellini with one of the new pink proseccos that didn't exist when Giuseppe Cipriani created the classic in Venice. There's also a mushy south side, where rum replaces the usual gin, a grapefruit liqueur padded paloma and chilli-infused paloma, and a cherry-sprinkled spritzer that always increases the refreshment level of a glass of wine, especially red wine.

For soft drinks, Agua Fresca is the Mexican and Central American quencher made by simply adding fruit puree or juice to cold water with a splash of lime and a touch of sweetener depending on how ripe your fruit is. Almost everything goes well with this drink, including non-sweet additives like cucumber. The American version of July 4th would be lemonade, an almost blank canvas that can be sprinkled with summery flavors like strawberry, peach, or mango.

Beyond these suggestions, you can add liqueurs like triple sec and elderflower or white rum to make a happy hour iced tea, or add a jigger sambuca in iced coffee to serve with or in place of a dessert. Gin in the lemonade is a quick nod to Tom Collins, a summer standby, and crushed fresh berries enliven chilled, sparkling cider, alcoholic or not.

Having fresh fruits like watermelon and strawberries on hand gives you instant access to festive, colorful summer drinks. Mix some of it, diced, in a blender, stir it into a glass of ice with (or without) the spirit of your choice and fill it up with soda water. You can add grapefruit, lemon, raspberry and apricot to your wardrobe with fruit liqueurs and spirits beyond the usual orange. In small amounts, they can lighten a lot of summer drinks. And for sweetening drinks, especially chilled ones, it's a good idea to have simple syrup on hand, which is made by boiling equal parts of granulated sugar and water together until the sugar has dissolved and the mixture is clear. The syrup can be kept for a month if refrigerated.

In warm weather, drinks need generous glasses to be served. Large ones are best chilled before filling. Plastic is often the choice for outdoor use, and manufacturers have improved the quality of these plastics, although glass has more class. And then there is the question of straws. Avoid Plastic; Look for paper in the disposable department or some of the new, reusable stainless steel departments. There are also silver straws, long and often with a spoon on the end for a chic yet comfortable touch.

You will need a pitcher for drinks that more than two people will serve (or have refills ready and be transported outdoors). Some have lids or come with a closed ice bucket. A long mixing spoon is a useful accessory, and a good juicer is a good investment too. Frozen drinks also require a blender to reduce the ice to make mash or fruit into puree. There are compact cordless devices on the market that can even go to the beach or have a picnic. And make sure your ice machine or ice cube trays are ready for overtime.

Adapted from Rosie Schaap

Time: 15 minutes plus chilling

Yield: 6 servings

1½ cups of mixed red and pink fruits like raspberries, halved strawberries and grapes, pitted cherries, apple cubes with red or pink skin, peeled pink grapefruit or blood orange segments

1 tablespoon of granulated sugar

¼ cup of triple sec or other orange liqueur

1 bottle (750 ml) of chilled rosé wine

½ cup of chilled pomegranate juice

1. Place the fruit, sugar, and 3 second in a jug and stir to combine. Refrigerate until the fruit becomes a little softer (at least 4 hours and up to 8).

2. Add wine and pomegranate juice, stir. Serve in wine glasses over ice and add some fruit to each serving.

Adapted from Socarrat Restaurant in New York City

Time: 10 minutes

Yield: 1 drink

2 ½ ounces of gin

8 juniper berries, lightly chopped

2 strokes of Angostura bitter

2 to 3 strips of lemon peel (about ½ lemon)

4 ounces of good quality tonic water, chilled

1. Fill a large stemmed wine glass halfway with ice. Add gin, juniper berries and bitters; stir.

2. Twist lemon peel over the glass to release the oils and let them fall into the glass. Add tonic water, stir and serve.

Time: 15 minutes

Yield: 6 drinks

1 cup of chilled peach puree, preferably white (about 2 ripe peaches or store-bought puree)

1 bottle (750 ml) of rosé prosecco, preferably brut

12 fresh raspberries

1. Put 2 tablespoons of peach puree in each of the 6 champagne flutes. Slowly add 4 to 5 ounces of prosecco, pausing while it sizzles, and then resume once it has set.

2. Put 2 raspberries in each glass and serve.

Adapted from the cookbook of the Ladies & # 39; Village Improvement Society

Time: 10 minutes

Yield: 2 drinks

2 ounces of simple syrup

4 ounces of white rum

2 ounces of lemon juice

1 ounce lime juice

1 cup of crushed ice or small ice cubes

Sprigs of mint for garnish

1. Combine the simple syrup, rum and citrus juices in a cocktail shaker with ice; Shake.

2. Strain in a blender with crushed ice. Mix until mushy, then pour into chilled mugs or glasses. Garnish with mint and serve.

Time: 5 minutes

Yield: 2 drinks

4 ounces of blanco tequila or mezcal

3 ounces of lime juice

3 ounces of grapefruit juice

1 ounce grapefruit liqueur

4 ounces club soda or seltzer

Pinch of chili powder or cayenne pepper

Grapefruit wedges for garnish

1. Combine the tequila, lemon juice and grapefruit liqueur with ice in a cocktail shaker. shake well. Strain into tall glasses with ice and add soda.

2. Scatter chili powder over it. Garnish with grapefruit and serve.

Time: 20 minutes plus cooling (optional)

Yield: 4 drinks

2 cups diced ripe watermelon or honeydew, chilled

2 cups of ice cubes

Juice of 1 lime

1 tablespoon simple syrup or agave syrup to taste (optional)

½ teaspoon salt or to taste

Pinch of ground white pepper

Sprigs of basil for garnish

1. Puree the melon in a blender with ice. Stir in lime juice, syrup to taste, salt and pepper.

2. Pour into a jug, add 2 cups of water, stir and let cool or pour into ice-filled glasses. Garnish with basil and serve.

Time: 15 minutes plus chilling

Yield: 6 drinks

4 cups of brewed lemon verbenea tea, chilled or cold water

3 tablespoons of simple syrup

Juice of 3 lemons (about ¾ cup)

1 cup of diced strawberries, mashed

Lemon wheels and strawberry halves for garnish

1. Put tea or water in a pitcher or other container. Stir in simple syrup, lemon juice and strawberry puree. Chill for at least 1 hour.

2. Stir well, pour into tall glasses filled with ice, garnish with lemon and strawberries and serve.

Time: 10 minutes

Yield: 1 drink

1 glass (4 to 6 ounces) of fruity red wine (white or rosé can be substituted)

4 ounces of mineral water

Twist lemon peel

3 ripe Bing cherries, pitted and halved

Pour wine into a large stem wine glass or mug. Add sparkling water. Add lemon twist and cherries and serve.

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