There's nothing quite like a glass of chilled Panha to lift your spirits on a hot, muggy day. This raw mango concentrate can be stored for up to a month in the refrigerator and made on demand by simply diluting it with water. Sweet, sour, and instantly refreshing, it's a delicious use for mangoes before they fully ripen.
'Drinks' on Serious Eats
Boiled Coke with ginger and lemon started off as a popular cold remedy in Hong Kong, but now it's a popular anytime drink that's found at pretty much all Hong Kong diners. As a first-time, not sick drinker, I found it surprisingly pleasant. The cold and fizzy are gone, but you're left with sweet, spicy, a little tart, a smidge medicinal—all things that would feel restorative on a cold day or in a stream of warmth going down a sore throat.
The tea lover's spritzer, this spirit-free cocktail from Rouge Tomate in New York City trades sweet lemonade for tangy rosemary-grapefruit juice. Feel free to experiment with your own blend of teas.
While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go.
Grilled lemonade. Yeah, that's a thing, and it's incredible.
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
Bubbly, playful, and slightly grown up: a sangria made from rosé champagne and crème de cassis, full of frozen strawberries, blackberries, and red and black currants. Just in time for Bastille Day.
Feeling the heat of summer? Cool off with this nutty, dairy-free version of cha-yen, or Thai iced tea.
Feeling the heat of summer? Cool off with this nutty, dairy-free coconutty iced tea.
Cara cara oranges are sweet and low in acid with hints of grapefruit and cherry. They add depth to this citrusy, refreshing tequila cocktail.
According to owner Chris Lawrence, San Francisco's newest brewhouse will concentrate on a lineup of clean, dry, easy-drinking West Coast-style beers. This sounds about right for a restaurant with a biergarten out front that should support lots of sunny-day drinking. But with local winery A.P. Vin as a neighbor, Southern Pacific has already started experimenting with aging its beer in used wine barrels. Join us for a little tour of the newest brewery-by-the-bay.
The secret ingredient in this cocktail from Linnea Johansson is a dash of rose water, which adds a bright, floral flavor.
Nothing washes down lunch quite like freshly made lemonade. You'll enjoy how the mint perfumes your house while you make the simple syrup.
This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive.
This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh.
I don't have much of a sweet tooth, but when I crave something sweet, it's usually for something that comes in liquid form. Dr. Pepper—which incidentally is the oldest commercial soft drink, created in 1885, a full year before Coca-Cola was introduced—usually does the trick, with its fruity-cola-medicinal flavor. But when I can get my hands on it, Cheerwine, the cherry-flavored pop from North Carolina with a cult-like following, blows the good Doctor right out of the water.
Faluda, like many Indian sweets, can be a heavy, super-sweet affair. There's a place for it, but not during the first days of spring. This version froths puréed raspberries with milk (though you could as easily use yogurt, half-and-half, or melted kulfi ice cream). You could sweeten it as much as you like, layer it with whipped cream, or spike it with ginger and cardamom. This lighter version just adds a garnish of candied ginger, which you could also dice up and add to the basil seed.
Nam manglak can be as simple as water, crushed ice, basil seed, and some sweetener. This is ever so slightly more gussied up: flavored with rose, lime, and honey, made effervescent by rosewater. It's an unbeatably refreshing combination for the hot sticky days to come.