The last couple of weeks have been scorchers and, as the lyrics of a popular country song advise, you've got "to rehydrate while you dehydrate."
If you don't have access to a pool, the next best thing is diving into a tall, cool drink. Here are some alcoholic and nonalcoholic suggestions for patio drinks that are perfect for backyard entertaining, picnics or just lazing away a summer evening in the chaise lounge.
Nate Kelly makes a Dragon Fruit Strawberry Mojito at Big River at Hamilton Place. It includes Bacardi Dragon Berry, house made strawberry puree with fresh mint and lime.
Nate Kelly makes a Dragon Fruit Strawberry Mojito at Big River at Hamilton Place. It includes Bacardi Dragon Berry, house made strawberry puree with fresh mint and lime.Dragon Fruit Strawberry Mojito
3 limes
6 mint leaves, torn
1/4 ounce simple syrup (see recipe below)
1 3/4 ounces Bacardi Dragon Berry rum
1 ounce strawberry puree
Soda water
Muddle limes, mint and simple syrup. Add rum and strawberry puree, shake. Pour over ice and top with soda water.
Simple syrup
2 cups sugar
2 cups water
Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.
Easy Strawberry Lemonade
1 cup strawberries, sliced
1/2 cup sugar
1 liter lemonade
2 cups water, still or sparkling
1 lemon, sliced for garnish (optional)
Ice
Combine strawberries and sugar in a bowl. Use a fork to mash the berries into the sugar. It's OK to leave the strawberries in large chunks, but the sugar must be incorporated into the berries. Chill at least 30 minutes
In a large pitcher, combine strawberry mixture with lemonade and water. Ratios may need adjusting to suit your taste. Add sliced lemon and ice.
For more of a homemade flavor, use a natural lemonade such as Simply Lemonade.
- completelydelicious.com
Classic Margaritas
3/4 cup tequila
1/2 cup fresh lime juice (4 to 6 limes)
1/2 cup Triple Sec
1/2 cup water
1 lime, sliced
Kosher salt (optional)
Combine tequila, lime juice, Triple Sec and water in a medium pitcher.
Rub the rims of four glasses with a lime slice, then dip rim in salt to coat. Serve margaritas in prepared glasses over ice and garnish with lime slices.
- realsimple.com
Sparkling Peach Punch
3 cups water
1 1/2 cups sugar
1 package (3 ounces) peach-flavored gelatin
1 29-ounce can peach slices in light syrup
4 can (11.3 ounces) peach nectar
1/2 cup lemon juice
8 10-ounce bottles ginger ale or club soda
In a large saucepan, combine water, sugar and gelatin. Bring to boiling, stirring to dissolve.
Place undrained peach slices in blender. Cover, blend until smooth. In extra-large bowl, combine gelatin mixture, pureed peaches, peach nectar and lemon juice. Divide peach mixture among four 1-quart containers. Cover and freeze overnight or until firm.
To serve, place one or more containers at room temperature for one hour. Break into chunks with large fork. Place in punch bowl or other large container. Stir in 2 bottles of ginger ale per container of peach mixture until slushy.
Mixture may be frozen up to 3 months. Each quart holds six servings; 24 servings total.
- Better Homes and Gardens
Summer Fruit Daiquiri
3 cups mixture of fresh peaches, sliced and peeled; fresh or frozen sliced strawberries; fresh or frozen cubed mango; or cubed watermelon without seeds
3/4 cup frozen limeade or lemonade concentrate, thawed
1/4 cup light rum
2 tablespoons powdered sugar
2 cups ice cubes
In blender, combine 3 cups mixed fruit, limeade concentrate, rum and powdered sugar. Cover and blend until smooth.
With blender running, gradually add ice cubes through opening in lid until mixture is the desired thickness.
Serve in glasses garnished, if desired, with skewers of fresh peaches, strawberries, mango or watermelon cubes.
For a nonalcoholic version: Substitute orange juice for rum.
- Better Homes and Gardens
Basic Lemonade
3 cups cold water
1 cup lemon juice
3/4 cup sugar
Ice cubes
Lemon slices
In a large pitcher, stir together water, lemon juice and sugar until sugar is dissolved. Chill in refrigerator and serve over ice. Garnish with lemon slices.
Makes 4 servings.
- Better Homes and Gardens
Black Cherry Iced Tea
2 1/2 quarts water
1 pound fresh black cherries, pitted; or two 10-ounce bags frozen pitted black cherries, thawed
1 cup sugar
1/4 cup lemon juice
1/2 vanilla bean, split and scraped
2-3 whole star anise
15 green tea bags
Fresh mint sprigs
Bring water to a boil in a large, covered saucepan over medium heat. Add black cherries, sugar, lemon juice, vanilla bean and star anise.
Simmer mixture over low heat for 12-15 minutes, crushing cherries against the side of the pan with a wooden spoon.
Remove from heat, cover and let stand for one hour.
Strain cherry mixture through sieve into a saucepan. Discard the solids.
Bring cherry juice to a boil over medium heat. Remove from heat, add tea bags and let steep 4 to 5 minutes. Discard tea bags and let cool.
Once tea is a room temperature, transfer to a large pitcher and refrigerate 3 hours or until chilled. Serve over ice, garnished with fresh mint springs.
Tea may be kept in refrigerator for up to two days.
- houseandhome.com
Sweet Peach Tea
1 ounce tea leaves, (if using Earl Grey or Darjeeling, about 1/3 cup loose tea)
1 lemon, sliced
1 piece ginger, about 2 inches, peeled and smashed
1 quart boiling water
8 cups ice cubes
2 peaches, peeled, pitted and diced
1/2 cup sugar
8 springs mint
1 peach, pitted and sliced
Place tea, lemon and ginger is heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
Place 4 cups of ice in a pitcher, pour in tea. Blend diced peaches and sugar in a blender until smooth, then mix into tea.
Serve in glasses over remaining ice and garnish with mint and peach slices.
Makes 8 servings.
- epicurious.com