DRINKS
Peach, Plum, and Berry Rosé Sangria
Frozen Strawberry-Mango Margaritas with Chili Salt Rims
Peach and Strawberry Smoothies
TROPICAL RUM PUNCH
SERVES: 8 | PREP TIME: 5 MINUTES
10 ounces (1¼ cups) gold rum
3 cups cold fresh pineapple juice
2 cups cold mango nectar
1 cup cold guava nectar
¼ cup fresh lime juice
Ice
Ripe, fresh pineapple wedges (optional)
Lime wedges (optional)
1. In a large pitcher combine the rum, pineapple juice, mango nectar, guava nectar, and lime juice; mix well.
2. Serve cold over ice. Garnish with pineapple wedges or lime wedges, if desired.
VARIATION
For a non-alcoholic version, substitute 1 cup of seltzer or club soda for the rum, and increase the fresh lime juice to ⅓ cup.
COCKTAILS THAT COMPLEMENT BURGERS AND SAUSAGES
Rather than staunchly sticking with fussy pairings, we’re advocates of the “drink what you like” style of sipping. However, we will admit: a carefully calculated food-drink match does wonders. Got robust flavors like bacon or sharp cheese? Consider something with a little tartness and fizz, such as our Cape Cod Berry Spritzers. Serving up spice? Tropical Rum Punch can tame the heat with sweet. Using poultry or seafood? The Spiked Coconut Shakes counter the leanness with some heft. And when in doubt, margaritas are perennial winners. Bottoms (and buns) up!
POMITO
SERVES: 1 | PREP TIME: 5 MINUTES
½ lime, cut into 3 wedges, divided
8 fresh mint leaves
1 teaspoon superfine sugar
Crushed ice
1 tablespoon fresh lime juice
1½ ounces light rum
1 ounce pomegranate liqueur
¼ cup pomegranate juice (no sugar added)
3 tablespoons seltzer
1 fresh mint sprig
1. In the bottom of a collins glass, muddle two of the lime wedges with the mint leaves and sugar to extract the juice from the limes and the oils from the mint.
2. Fill the glass with crushed ice, and then add the lime juice, rum, pomegranate liqueur, and pomegranate juice. Top with the seltzer and stir. Garnish with the remaining lime wedge and mint sprig.
VARIATION
For a non-alcoholic version, muddle all 3 lime wedges. Replace the rum with an additional ¼ cup of pomegranate juice. Replace the pomegranate liqueur with an additional 2 tablespoons of seltzer.
WATERMELON LEMONADE
SERVES: 8 TO 10 | PREP TIME: 15 MINUTES | STANDING TIME: 15 MINUTES | CHILLING TIME: 1 HOUR
SIMPLE SYRUP
2 cups water
1 cup granulated sugar
½ cup coarsely chopped fresh mint leaves
12 cups ripe, seedless watermelon cubes, about 4 pounds
1½ cups fresh lemon juice
Ice
Fresh mint leaves
Watermelon wedges
1 lemon, cut crosswise into thin slices
1. In a saucepan over medium heat, combine the water and sugar and cook until the sugar dissolves, about 2 minutes, stirring occasionally. Remove from the heat, stir in the mint, and let stand for 15 minutes. Refrigerate for 1 hour. Strain, and discard the mint.
2. In a blender puree the watermelon and then pour through a fine-mesh strainer set over a bowl. Gently press on the solids to extract more of the juice. Discard any remaining solids. Transfer the watermelon juice to a pitcher.
3. To the pitcher add the lemon juice and 1½ cups of the chilled simple syrup; mix well (add more simple syrup, if desired). Serve over ice. Garnish with fresh mint, watermelon wedges, and lemon slices.
VARIATION
Substitute 12 cups of honeydew melon cubes for the watermelon, decrease the lemon juice to 1¼ cups, and omit the mint.
PEACH, PLUM, AND BERRY ROSÉ SANGRIA
SERVES: 8 | PREP TIME: 20 MINUTES | STANDING TIME: 15 MINUTES | CHILLING TIME: 1 HOUR TO 1 DAY
2 ripe, fresh peaches, cut into ½-inch chunks
2 ripe, fresh plums, cut into ½-inch chunks
1 cup ripe, fresh blackberries
1 cup ripe, fresh raspberries
1 cup ripe, fresh blueberries
3 tablespoons granulated sugar
2 cups cold peach nectar
1 bottle (750 ml) chilled rosé wine
2 ounces brandy (optional)
Ice
1. Combine the fresh fruit and sugar. Let stand at room temperature for 15 minutes, gently folding the fruit occasionally. Transfer to a large pitcher.
2. To the pitcher add the peach nectar, wine, and brandy (if using), stirring gently to mix. Chill for at least 1 hour or up to 1 day. Serve over ice.
VARIATION
For a non-alcoholic version, substitute sparkling cider for the wine, leave out the brandy, and add ¼ cup fresh lemon juice.
FROZEN STRAWBERRY-MANGO MARGARITAS WITH CHILI SALT RIMS
SERVES: 4 | PREP TIME: 20 MINUTES | STANDING TIME: 15 MINUTES
1 ripe mango, about 1 pound, peeled and cut into cubes
1½ cups sliced ripe, fresh strawberries
⅓ cup granulated sugar
2 cups ice cubes
3 ounces good-quality tequila
2 ounces triple sec
⅓ cup fresh lime juice
2 teaspoons kosher salt
½ teaspoon prepared chili powder
1 lime wedge
4 slices lime (optional)
4 ripe, fresh strawberries (optional)
1. Combine the mango, strawberries, and sugar and let stand at room temperature for at least 15 minutes, stirring occasionally.
2. Transfer the strawberry-mango mixture to a blender and add the ice, tequila, triple sec, and lime juice. Puree the mixture on high.
3. On a small plate mix the salt and chili powder. Moisten the rims of four glasses with the lime wedge, and dip the rims into the salt mixture to coat. Divide the margaritas among the four glasses, and garnish with a lime slice and a strawberry, if desired.
GINGER-LIME MARGARITA
SERVES: 1 | PREP TIME: 20 MINUTES | STEEPING TIME: 1 HOUR
GINGER SYRUP (MAKES 2 CUPS)
1 cup granulated sugar
1 cup water
2 cups peeled, sliced fresh ginger
1 tablespoon superfine sugar
½ teaspoon ground ginger
2 lime wedges, divided
MARGARITA
Crushed ice
Juice of 1 lime
1½ ounces good-quality tequila
3 tablespoons ginger syrup (from recipe above)
1. In a saucepan over medium heat, combine the granulated sugar and water and cook until the sugar dissolves, about 2 minutes, stirring occasionally. Remove from the heat, add the fresh ginger, cover, and allow to steep for 1 hour. Strain, and reserve the liquid.
2. On a small plate mix the superfine sugar and ground ginger. Moisten the rim of a rocks glass with one of the lime wedges, and dip the rim into the ginger sugar to coat. Fill a 12-ounce cocktail shaker with ice, lime juice, tequila, and ginger syrup. Shake, and pour into the glass. Garnish with the other lime wedge.
VARIATION
For a non-alcoholic version, fill a 12-ounce cocktail shaker with ice, the juice of 1 lime, and 3 tablespoons ginger syrup. Shake and pour into a rocks glass. Top with seltzer and stir. Garnish with a lime slice. For a more pronounced ginger flavor, replace the seltzer with ginger beer.
CAPE COD BERRY SPRITZERS
SERVES: 6 | PREP TIME: 10 MINUTES
1 cup ripe, fresh raspberries
1 cup chopped ripe, fresh strawberries
1 cup 100% cranberry juice, divided
1 bottle (750 ml) sparkling apple cider
Ice
6 ripe, fresh strawberries
6 ripe, fresh raspberries
1. In a blender puree 1 cup raspberries, 1 cup strawberries, and ¼ cup of the cranberry juice. Pour the contents into a large pitcher and add the remaining ¾ cup cranberry juice. Slowly pour the sparkling cider down the inside wall of the pitcher to prevent excessive foaming. Add ice to the pitcher and gently stir.
2. Fill six glasses with ice, pour an equal amount of the spritzer into each glass, and garnish with a strawberry and a raspberry.
SPIKED COCONUT SHAKES
SERVES: 2 | PREP TIME: 5 MINUTES
1 pint coconut sorbet
⅔ cup cold unsweetened coconut milk
4 ice cubes
2 tablespoons agave nectar
2 ounces light rum
2 teaspoons fresh lime juice
¼ teaspoon coconut extract
Toasted coconut flakes
1. In a blender combine all the ingredients, except for the toasted coconut flakes, and puree.
2. Divide the shake between two tall glasses. Garnish with the toasted coconut flakes.
VARIATION
For a non-alcoholic version, leave out the rum and increase the fresh lime juice to 1½ tablespoons.
NEW YORK–STYLE EGG CREAM
SERVES: 1 | PREP TIME: 5 MINUTES
3 tablespoons chocolate or vanilla syrup
⅓ cup cold whole milk
¾ cup cold seltzer or club soda
Whipped cream (optional)
Chocolate sprinkles (optional)
1. In a tall glass combine the syrup and milk. Vigorously stir the syrup and milk while pouring in the seltzer in a steady stream. The constant stirring will help to give the egg cream its traditional creamy head of froth.
2. Garnish the egg cream with whipped cream and chocolate sprinkles, if desired.
Egg creams typically contain neither eggs nor cream. So . . . why the name? One story says that this late nineteenth-century New York invention snagged its namesake for the white foam top layer, which resembles beaten egg whites.
PEACH AND STRAWBERRY SMOOTHIES
SERVES: 4 TO 6 | PREP TIME: 5 MINUTES
3 ripe, fresh peaches, about 1 pound total, peeled and roughly chopped
1 pound frozen whole strawberries
1 cup lemonade
½ cup plain yogurt
2 tablespoons honey or agave nectar, or to taste
1. In a large blender puree the peaches, frozen strawberries, lemonade, and yogurt. Add the honey. Blend once more. Divide the smoothie among four to six glasses. Serve cold.