Gorgeous, juicy summer fruit just begs to be turned into a refreshing drink, don't you think? From agua fresca to soda and even drinking vinegars, these non-alcoholic beverages make the most of the season's vibrant produce — and in many cases you don't need added sugar, either. Serve these drinks at your next summer gathering or treat yourself to a cool glass!
Diving headlong into the heat of summer and dreaming of a cold, not-too-sweet treat? That's where I was when I decided I had to make an herbal ice cream float with homemade chamomile soda. Wild chamomile grows rampantly in my weedy front yard. We're having the patchy grass removed, which led me to pick all of the chamomile before the landscaper's trucks came along. In the midst of that hot, sweaty chore, a vision of chamomile ice cream floats drifted into my head.
During summer, we can guarantee that we always have a pitcher of cold iced tea in the fridge, ready for afternoon sipping and impromptu visits from friends. But when it comes to the kind of iced tea, we like to mix things up from week to week. Along with all these other fresh takes on iced tea, we're eyeing a recipe for colorful, sweet mango iced tea.
Does your dream vacation include a mix of history, American whiskey, rye and bourbon, all while indulging in southern BBQ, country music, and maybe a horse race or two? Break out your pitcher, brew up some iced tea, and I'll tell you how to make it a reality as we kick off happy hour with a toast to some of the finest commerce coming from America's heartland. Here's my cocktail spin on the southern staple of sweet tea.
Do you like spicy flavors in hot weather? I recently tried this Real Coconut Water with Thai Chili Extract and it was surprisingly refreshing. I'm thinking a chile-spiked coconut water could even be used in cooking, too.
Recently friends of ours got married in a remote, a.k.a. no cell service, Catskill's resort. This resulted in a long overdue trek through New York's Hudson Valley. We hadn't been back in those parts since I graduated from The Culinary Institute of America in 1999. The long weekend road trip right on the heels of a late spring heatwave and a tiny bottle of homemade Limoncello became the inspiration for this week's 10-Minute Happy Hour.
Looking for a pretty way to serve drinks at your parties this summer? Try this glass stacked beverage server. Three different sections means you can serve three different drinks without taking up a ton of space. (Plus, all those drinks together just looks so pretty!)
The deep love of a G&T continually proves strong, not
just in the summer and most definitely not just stateside — the New York Times called 2013
the Year of the Gin and Tonic and Europeans love this little cocktail just as
much as we do. Yet, on a recent trip to Portugal, I found their G&Ts to be quite
different than what I was used to sipping. That’s when a local bartender
dropped some knowledge on me.
I was pleasantly surprised last week at the farmers' market to discover cherries. Because I lived in California most of my adult life, this wouldn't have shocked me a few years ago. But here in Seattle, most of the summer produce is usually delayed in comparison. But last week, early season cherries arrived. Now: what to do with them?