Despite the rain and lower temperatures, summer has not yet given up her fight.
Summer fruits are still in their prime and patio herb gardens, if not neglected during the heat of the season, are still flourishing but will soon be flowering and turning to seed.
Baby showers, engagement and wedding receptions, birthday parties, backyard cookouts and other celebratory gatherings, not to mention the forthcoming three-day weekend, call for special libations.
A complaint we heard frequently this summer was about the lack of tasty, nonalcoholic beverages offered at social gatherings.
Designated drivers, expectant mothers and those simply wishing not to imbibe shouldn't be left with water and tea as their only beverage options.
Fresh herbs such as basil, mint, rosemary and lemon verbena are drink-friendly herbs that add flavor as well as cheerful color. A few sprigs can transform something ordinary into something festive and worthy of party fare.
Depending on how much flavor you want to impart, muddle, crush, rub or even smack the herbs to help release their essences.
For delicate herbs such as mint, cilantro or basil simply brushing the herb against your hand is enough to help release their flavorful oils. Hardy herbs like rosemary should be rolled between your palms or even lightly crushed.
Muddling, crushing the herbs in the bottom of a glass or cocktail shaker along with some juice or sugar, will release the most flavor.
Nonalcoholic offerings can be as simple as pitchers or spigoted dispensers filled with sliced fruit, herbs and water.
Combinations to consider:
• Grapefruit, blackberry and sage
• Cucumber and lemon verbena or mint
• Lemons and rosemary
• Pineapple and lemongrass
• Lime and cilantro
• Strawberry, kiwi and basil
• Orange and ginger
• Peaches and lemon verbena
Many, but not all of the following drinks are delicious made without alcohol, but include the option.
Lemonade is always refreshing on a warm day. This honey-sweetened version gets a flavor boost from vanilla and rosemary.
Vanilla-Rosemary Lemonade
1 cup honey
1/2 vanilla bean, split
1 sprig rosemary, plus more for garnish
4 cups water, divided use
1 cup freshly squeezed lemon juice, plus sliced lemon for garnish
In a medium saucepan, combine the honey, vanilla bean, rosemary sprig and 3 cups water. Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove from heat, (for a lighter rosemary flavor remove and discard the sprig now, for a stronger flavor leave it in) and cool to room temperature, about 30 minutes. Strain mixture into a pitcher, discarding vanilla bean pod and rosemary sprig. Stir in lemon juice and remaining water; cover and refrigerate until thoroughly chilled, up to 48 hours. Serve over ice, garnished with lemons slices and rosemary sprigs.
Makes about 6 cups.
Alcohol option: 4 to 6 ounces of gin or vodka.
Fruit Juice Spritzer
3 cups grape juice
1 cup pomegranate juice
1 orange, quartered lengthwise and sliced
1 apple, quartered, cored and sliced
3 cups seltzer water, chilled
Combine grape juice, pomegranate juice, orange and apple slices and mix well. Refrigerate until chilled. Add sparkling water just before serving.
Makes about 8 servings.
Alcohol option: Substitute sparkling wine for the seltzer water.
Recipe adapted from Camp Sunset: A Modern Camper's Guide to the Great Outdoors from the editors of Sunset magazine
Pineapple-Ginger Punch
1 1/2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger, about 1/4 pound or 1 large knob
3 cups fresh or canned pineapple juice, chilled
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 liter sparkling water, chilled
4 cups ice cubes
Pineapple and lime wedges, optional garnish
In a medium saucepan, combine the water, sugar and sliced ginger. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat and let stand for 15 minutes. Strain mixture, discarding ginger. Cover and refrigerate 2 hours to 2 weeks.
To make the punch: In a large pitcher, punch bowl or other container, combine the ginger syrup, pineapple juice, lemon juice and lime juice and mix well. Stir in the sparkling water, then the ice.
Serve garnished with pineapple and lime wedges.
Makes 10 servings.
Alcohol variation: Add 1 1/2 cups rum, vodka or tequila.
Recipe adapted from epicurious.com
Fruit Punch
2 cups fresh or canned pineapple juice
2 cups orange juice, chilled
2 cups cranberry juice cocktail
1 lime, sliced
1 orange, sliced
1 starfruit, sliced
1 liter tonic water, chilled
3 cups ice
In a large punch bowl or pitcher, combine the juices and sliced fruit. Chill thoroughly. Just before serving add the tonic water and ice.
Make about 10 servings.
Alcohol option: Add 1 1/2 cups vodka, rum or gin.
Recipe adapted from Cooking Light
The Sloshy Dog is a variation on the Salty Dog, a tart and refreshing combination of grapefruit and vodka or gin, served in a salt-rimmed glass.
The original recipe from Tasting Table was good, but at the suggestion of a friend we tried adding a float of elderflower liqueur that took this drink to near perfection.
Callie's Sloshy Dog
Salt
1 grapefruit
2 to 4 tablespoons sugar
4 ounces vodka
2 cups ice
1 to 1 1/2 ounces elderflower liqueur such as St. Germain
2 sprigs mint or basil, lightly smacked
Moisten the rim of 2 glasses with water or juice. Dip rims in salt; set aside.Peel the grapefruit, but leave the membrane intact. Add the grapefruit, sugar and vodka to the canister of a blender. Let stand for 10 minutes. Add 2 cups ice and process until smooth. Pour into salt-rimmed glasses. Divide St. Germain between the 2 glasses. Garnish with mint or basil.
Makes 2 large drinks.
Recipe adapted from Tasting Table
Stone-Fruit and Berry Sangria
2 (750-mL) bottles still rose wine
1 ripe peach, pitted and sliced
1 small handful cherries, pitted and halved
3 to 4 strawberries, hulled and sliced
1 handful blackberries or raspberries
1/4 cup elderflower liqueur, such as St-Germain, optional
1 bottle rose sparkling wine
In a punch bowl, pitcher or similar large container, combine the still rose, fruit and liqueur, if using. Stir well and refrigerate 1 to 8 hours. Just before serving add the sparkling rose. To serve, ladle some fruit into each glass, then top with wine mixture.
Makes 8 to 10 servings.
Adapted from Joseph Hernandez via the Chicago Tribune
Food on 08/31/2016