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A Toast to Summer
The heat and humidity is enough to wilt even the perkiest steel magnolia. But luckily, every Carolina woman knows that one sure way to keep cool is with a carefully chilled or frozen cocktail on the veranda after the sun goes down. The following recipes from new cookbooks offer several rounds of liquid refreshment for summer: Arrivederci Capri
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“Viva Vodka: Colorful Cocktails With a Kick” 1 lemon wedge Rub a chilled cocktail glass with the lemon wedge and dip the rim in sugar. In a cocktail shaker, shake the liquid ingredients vigorously with ice. Strain carefully into the prepared glass. Float the lemon slice on top. Makes 1 serving. 1-1/2 ounces good-quality vodka In a cocktail shaker, shake the ingredients vigorously with ice. Strain into a chilled cocktail glass. Makes 1 drink.
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“400 Blender Cocktails” 2 ice cubes In a blender, pulse ice cubes until crushed. On high speed, blend in the lime juice, tequila and orange liqueur until slushy. Pour into a margarita glass rimmed with salt. Makes 1 serving. 1/4 cup cranberry juice In a blender, on high speed, blend cranberry juice, bourbon, almond liqueur and ice until smooth. Pour the mixture into an old-fashioned glass and garnish with a cherry or cranberries. Makes 1 serving.
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“Perfect Party Food” 10 cups pineapple-coconut juice or pina colada
mix In a large pitcher, combine the juice and rums. Put 1/4 cup of the frozen pineapple chunks and 1/4 cup of the ice cubes in a blender. Add 4 cups of the rum and pineapple juice mixture and process 1 minute, until smooth. Pour into 3 double rocks glasses. Garnish with pineapple spears or skewers of pineapple chunks, strawberries or maraschino cherries. Repeat the process 3 more times to make 12 drinks. Makes 12 servings. 2 cups strained fresh lemon juice (about 4 lemons) In a large pitcher, combine the lemon juice and sugar, stirring until the sugar dissolves. Gradually stir in the water until blended. Just before serving, add ice and lemon slices to the pitcher. Makes 12 servings
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“The Florida Keys Cookbook” 1 (12-ounce) can frozen
lemonade, thawed Place the lemonade, soda, guava nectar and grenadine in a large glass or plastic pitcher. Stir well to combine. Refrigerate until needed. To serve: Fill each of 6 tall glasses with ice. Add 1-1/2 ounces rum to each glass. Pour the guava mixture evenly into each glass (about 3/4 cup each). Garnish each glass with a half lemon slice. Makes 6 servings. 3 ounces white rum Put all the ingredients except pineapple spears in a blender and process until frothy. Serve over ice in a tall glass and garnish with a pineapple spear. Makes 4 servings.
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“Summer Cocktails”
2 cups sugar Bring sugar, water, orange zest, lemon zest and cinnamon stick to a boil, while stirring, in a heavy saucepan over medium-high heat. Lower the heat to medium and simmer, uncovered, 5 minutes. Strain syrup into a container and allow it to cool. Cover and refrigerate until needed. (Note: Makes about 1-1/2 cups flavored syrup. Keeps indefinitely, but may begin to crystallize over time.) Several hours before serving, in a pitcher, mix together the wine, brandy, 1/4 cup syrup and Gran Torres or Triple Sec (if using). Add fruit and refrigerate until ready to serve. Pour over ice. Makes about 6 drinks. 1-1/2 ounces dark rum Put a large handful of ice in a cocktail shaker. Add rum, grenadine, Cointreau, juices and sugar syrup. Shake well. Strain into a highball glass half full of ice. Top off with club soda. Garnish with a lime slice, if desired, and serve with straws. Makes 1 serving.
4 cups sugar Put the sugar and water in a heavy pot and bring to a boil over medium-high heat, stirring to dissolve sugar. Lower the heat to regulate a moderate boil. With a brush dipped in water, wash down any sugar crystals that cling to the side of the pan. Boil 5 minutes, uncovered, without disturbing the mixture further. Remove the mixture from the heat, let cool, and then refrigerate in a covered container. (Note: The syrup keeps indefinitely.) Makes about 3 cups.
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Whoever said April is the cruelest month obviously never experienced August in the Southeast.
