Beyond Lemonade, Iced Tea and Beer
There’s nothing better--and we truly mean this literally--than cracking open an ice-cold beer or swigging a tall glass of sweet, fruity nectar when it’s hot. In METRO’s July issue we show you how to make the ">easy, breezy homemade-cocktail goodness. If liquor isn’t your cup of, er, tea or if you’re just looking to expand your cold-drink repertoire, here are a few more recipes. Next time the heat index goes into triple-digit territory (according to our calculations, that should be this weekend), try one of these takes on classic summer refreshment.
Michelada
No offense to our tomato-loving friends, but once we went Michelada, Bloody Marys seemed downright soupy. This Mexican drink is a savory sipper that combines the best parts of a Bloody with beer and lime.
Wet the rim of a tall (preferably chilled) glass and dip in coarse salt (add celery salt to the salt if desired). Fill glass with ice. Add a dash of soy sauce, two dashes Worcestershire sauce, one dash Tabasco or other hot sauce, two tablespoons of Bloody Mary mix (optional, depending on how tomato-y you like your drinks) and the juice of one lime, then stir. Slowly pour in the lager of your choice (try Corona, Tecate or even good old Grain Belt Premium), stir again and enjoy.
Fancy(-ish) Iced Tea
Homemade iced tea is a must-make for the thrifty drink connoisseur. A pitcher of the stuff costs pennies, it can easily be caffeinated up or liquored down and the flavor permutations are endless. Use this recipe (if adding water to something can really be called a “recipe”) as a refreshing and healthy drink on its own or as a mixer with rum or vodka. Add lemon or lime juice (or brush up on your muddling skills and try mint, basil, cucumber or berries) and you’re golden.
In a heat-safe glass pitcher, pour one quart of boiling water (near-boiling if you’re using green, white or Honey Ginseng Green Tea) over six tea bags and let steep (they don’t all have to be the same flavor; mix and match to your heart’s content). Remove the tea bags after the appropriate amount of time and let the tea cool. Mix with ice and cold water to make two quarts. Not sure what tea to use? Try one you’re sure to like (raspberry, peach and lemon herbal blends are always winners) and then experiment with new flavors like hibiscus, jasmine, lavender or chai. Just remember: Green and black teas will be caffeinated and will have more of a slightly metallic “tea taste”—which we love, but isn’t for everyone.
Lemonade with Benefits
Start with a classic lemonade recipe (like the one we got from Real Simple, below) and go crazy. Cayenne, salt, lime juice, herbs, pureed berries—it’s all fair game. Experiment away.
Classic lemonade:
In a small saucepan, combine ½ cup sugar and ½ cup water. Bring to a boil, stirring occasionally until the sugar is dissolved. Let cool. In a pitcher, combine the syrup with 1 cup fresh lemon juice (from about 6 lemons) and 2 ½ to 3 cups water. Pour over ice.
• To make limeade, replace half of the lemon juice with lime juice.
• For ginger lemonade, puree ¼ cup of fresh peeled and chopped ginger with some of the prepared lemonade. Add it back to the pitcher and stir.
• For lavender lemonade, add ¼ cup of freshly chopped lavender lemonade to the simple syrup after the sugar has dissolved. When it’s cooled, add 1 cup of the water, then pour through a strainer to remove the leaves. Continue with the rest of the recipe.