Summer is the time for FRUITY drinks. Try these cool beverages from Kowalski’s Companies culinary director, Rachael Perron.
1. Basil Gin and Ginger
makes 2
4 large leaves fresh basil, plus 2 very
small sprigs for garnish
1 oz. fresh squeezed lime juice
2 oz. gin
10 oz. cold ginger ale
2 lime wedges, for garnish Ice
In a cocktail shaker, muddle 4 large basil leaves and lime juice; add gin and ice. Shake; strain evenly into two lowball glasses over ice. Top glasses evenly with ginger ale; garnish each glass with a lime wedge and a small sprig of basil.
2. Sparkling Arnie Palmer Punch
Serves 12
8 cups cold water, divided
12 tea bags
12 oz. can frozen lemonade concentrate
750 ml. chilled sparkling wine
Ice
In medium saucepan, bring 4 cups water to a boil. Place tea bags in a large punchbowl; cover with boiling water. Let steep 5 min.; remove tea bags. Add remaining water and lemonade concentrate, stirring to combine. Slowly pour in wine so as to minimize fizzing. Add ice to punchbowl and serve immediately.
Note: It’s easy to make this beverage kid-friendly by using a non-alcoholic sparkling beverage such as FRÏSA sparkling botanical beverages, which come in three delicious flavors: black currant rosehip, elderflower and ginger hibiscus.
3. Strawberry Lemonade with Melon Ice Cubes
Serves 4
Melon of your choice (such as
watermelon, cantaloupe or honeydew)
1 lb. fresh strawberries, hulled and halved
4 cups ice cold water, divided
1 cup sugar
1 Tbsp. lemon zest (optional)
1 cup fresh squeezed lemon juice
Mint sprigs and whole strawberries for garnish
Using a melon baller, scoop out as many melon balls as you wish. On a baking sheet or tray lined with parchment paper, arrange melon pieces so they are not touching each other. Place in freezer overnight (or for a few hours if you prefer a more softened texture). If fully frozen, transfer melon pieces to a freezer bag; keep in freezer until ready to use.
In a blender or food processor, purée strawberries; pour into a pitcher and set aside. In a small saucepan, mix 2 cups water and the sugar; bring to a boil. Reduce heat and simmer until sugar is completely dissolved. Remove the mixture from the heat; chill completely in refrigerator (about 1 hr.). Stir in zest and lemon juice; pour into the pitcher with the strawberry purée. Add 2 cups water; stir well. Serve over melon ice cubes with a sprig of fresh mint and a strawberry.
4. Honeyed Sangria
Serves 10
750 ml. bottle Zinfandel or Tempranillo (or another fruity red wine)
1 oz. brandy
1 oz. triple sec
2 oz. fresh squeezed orange juice
2 oz. pineapple juice
1 oz. fresh squeezed lemon juice
1 oz. pure honey
1 each orange and lemon, thinly sliced and seeded
6 thin wedges fresh pineapple
¼ cup maraschino cherries, stemmed
6 oz. cold club soda
Ice
Wedges of orange, lemon and pineapple and maraschino cherries, for garnish
In a 2 qt. pitcher, combine wine, brandy, triple sec, juices and honey; stir until honey is dissolved. Add fruit; chill in refrigerator until cold (about 2 hrs.). Just before serving, add club soda; stir gently to combine. Serve in wine glasses over ice; garnish each glass with fruit.
