Whether you’re planning a low-key picnic or a posh al fresco evening, the light and summery beverage recipes from these four cookbooks are sure to quench your palate.
Photography by Andrew Montgomery.
Mrs. Gibson’s Iced Tea (Non-alcoholic)
From “Entertaining in Style: Table Settings, Recipes, Flower Arrangements, and Decorating” by Jane Churchill and Emily Astor
Citrus, mint, and ginger ale mix to create an iced tea unlike any you’ve had before.
Ingredients:
- 8 tablespoons (45g) Indian tea leaves such as Assam or Darjeeling
- 4 tablespoons sugar
- Juice of 1 lemon
- Juice of 3 oranges
- Approx. 825ml ginger ale
- Lemon slices
- Sprigs of mint
- 570ml iced water
- Plenty of ice cubes
To make:
- Put the 8 tablespoons of tea leaves in a large pan. Pour over 1.2 litres of boiling water. Add sugar, stir well.
- Squeeze the juice of the lemon and oranges and pour it through a sieve or colander filled with ice cubes.
- Strain the tea over ice cubes as well and add to the juices. Add 570ml of iced water and put in the fridge to chill.
Photography by Doug Young.
Watermelon Moscow Mule
From “The Ladies’ Village Improvement Society Cookbook: Eating and Entertaining in East Hampton” by Florence Fabricant
A watermelon-infused version of a refreshing Moscow mule. For a picnic, bring the chilled ginger beer unopened and add it on the spot.
Ingredients:
- 3 cups (1-inch cubes) watermelon
- 1½ cups vodka, chilled
- juice of 3 limes, chilled
- 3 ounces agave syrup, or to taste
- 3 (12-ounce) cans or bottles ginger beer, chilled
To make:
- Muddle half the watermelon in a mixing glass or pitcher. Spear the remaining watermelon cubes on six 4-inch bamboo skewers and set aside.
- Add the vodka, lime juice, and as much agave syrup as pleases you to the container with the muddled watermelon and mix. Add ice and stir to mix well. Strain into 6 copper mugs or rocks glasses filled with ice. Top each off with half a can or bottle of ginger beer.
- Garnish with the skewered watermelon.
Missionary’s Downfall
From “Tiki: Modern Tropical Cocktails” by Shannon Mustipher
Unlike its counterparts, the Piña Colada and the Painkiller, the coconut cream is replaced by apricot liqueur, resulting in a drier cocktail with higher alcohol content.
Ingredients:
- 1 ounce aged white rum
- ½ ounce apricot brandy
- 1 ounce Don’s Mix (see page 176)
- 1½ ounces pineapple juice
- ½ ounce fresh lime juice
- 10 to 15 fresh mint leaves
To make:
- Combine all ingredients in a blender with pebbled ice. Blend on high speed until smooth, approximately 15 to 20 seconds. Pour into a hurricane glass and garnish with a generous mint bouquet, pineapple wedge, and scored lime wheel.
Paloma Pops (non-alcoholic)
From “The L.A. Cookbook” by Alison Clare Steingold
Enjoy a classic Paloma —the quintessential Mexican combination of grapefruit soda, lime, and tequila— in ice pop form.
Ingredients (makes 6):
- 1 ½ cups water
- ½ cup sugar
- 1 pint grapefruit juice
- Juice of 3 ½ limes
- ½ cup edible micro flowers
To make:
- In a small pot, combine 1⁄2 cup of the water and the sugar, and warm over medium heat until the sugar has completely dissolved. When the mixture just reaches a simmer, remove it from the heat, transfer to a bowl, and chill.
- If you’re squeezing your own fruits, here’s your moment. In a large bowl, combine the grapefruit and lime juices (using a strainer to catch seeds will help), fully cooled simple syrup, and remaining 1 cup water. Stir to combine.
- Prepare 3-ounce molds by sprinkling 2 teaspoons of edible flowers into each. Top off with the juice blend. Carefully place in the freezer, with ice pop sticks in the mold. Freeze until solid, at least 4 to 6 hours. When ready to serve, dip the molds (very) briefly in hot water to release the pops.
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