Who needs a swimming pool?
Nothing’s more refreshing on a sweltering summer day than a tall, frosty sip of something cold and wet. Fruity flavors, fizzy textures, technicolor hues, plenty of ice – these are the components of great dog-day drinks. When it comes to cold drinks, RULES WERE MADE TO BE BROKEN.
Mixing and matching favorite flavors and colors is the way to go. Balance sweet flavors with tart; round off sharp textures with soft; use plenty of ice, and don’t be afraid to add a spritz here and there. AND NEVER FORGET TO GARNISH. Make your icy libation a workday-ending cocktail, a post-lunch revitalizer, or even an early morning wakeup call. Pour non-alcoholic versions for the whole family; parents can punch up a kiddie favorite for themselves with a shot of booze. No pool? PLUNGE INTO A CHILLY CONCOCTION.
Watermelon Fizz
Makes about 6 drinks.
Ingredients
Directions
Mince mint leaves. Bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer 2 minutes. Remove from heat and strain syrup, pressing mint with the back of a spoon to extract the most flavor. (This syrup will keep for about 10 days tightly covered in the fridge.)
Chop watermelon into large chunks and discard rind. Purée watermelon in blender with powdered sugar and lemonade concentrate. Strain through a fine sieve, discarding any pith.
Fill tall glasses halfway with ice. Pour about a teaspoon of mint syrup in each glass. Fill halfway with watermelon mixture. Top with club soda. Garnish with cubed watermelon and mint leaves.
Grown-up version: Add 1 shot of tequila to each glass and stir.
Lemonade
Makes about 6 drinks.
Ingredients
Directions
Bring sugar, 1 cup water, and zest of 2 lemons to a boil, stirring until sugar dissolves completely. Simmer for 2 minutes. Remove from heat, strain and let cool.
Slice and juice lemons, extracting 2 cups of lemon juice. Pour into pitcher, add sugar syrup and remaining water. Stir well. Refrigerate 1 hour, then serve over crushed ice with sliced lemon and honey stick.
Grown-up version: Add 1 ounce Kentucky bourbon to each glass and stir.
White Sangria
Makes about 6 servings.
Ingredients
Directions
Combine all ingredients in glass pitcher. Refrigerate for at least 2 hours. Serve cold.
Variations: Choose any other fruits you like – berries, apples, pears, tropical fruits, citrus fruits. For a kids’ version, use non-alcoholic grape juice.
Cucumber Vodka Gimlet
Makes 2 drinks.
Ingredients
Directions
Peel and seed cucumber, scooping out seeds with a spoon. Purée in blender until smooth. Strain, pressing on solids to extract juice. Discard solids.
Fill cocktail shaker halfway with ice. Add vodka, lime juice, and 2 ounces cucumber juice to shaker. Shake vigorously for 20 seconds. Serve in chilled highball glass with cucumber spears.
Variation: Substitute gin for vodka.
Blackberry Cava Cocktail
Makes 4 drinks.
Ingredients
Directions
Place 1 blackberry in the bottom of each glass. Add 1 ounce crème de cassis. Top each glass with champagne, pouring slowly to create layers.
Variation: Substitute peach liqueur for crème de cassis and sliced peaches for garnish. Or substitute licorice liqueur (such as Pernod) for crème de cassis and a cherry for garnish. For a kid’s version, use grenadine and non-alcoholic sparkling apple juice.
Shirley Temple
Makes 2 drinks.
Ingredients
Directions
Place cherries in bottom of glass. Fill glass halfway with ice. Add 1/2-ounce grenadine to each glass, then top with ginger ale.
Grown-up version: Add 1 ounce rum to drink and stir.
