This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs.
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The vinegar adds sharp intensity to the flavor of the fruit, allowing the combination to come alive in your mouth, hitting both sweet and tart notes.
Fresh summer berries are muddled with little simple syrup to enhance their sweetness, then paired with rye whiskey to give the drink a little pep.
You usually think of sage as a savory herb, but its camphorous, slightly minty aroma works well in this sweet drink made with blackberries and lemon.
Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation.
Blended watermelons provide most of the liquid for this light and refreshing lemonade.
A refreshing cooler of raspberry scented iced tea spiked with rum.
Feeling the heat of summer? Cool off with this nutty, dairy-free coconutty iced tea.
This drink balances soothing, cool flavors with just enough bright notes.
This Thai basil daiquiri features fresh lime juice and white rum.
Whether it's a lazy afternoon at the park or a backyard barbeque, this strawberry basil lemonade is sure to please everyone.
If you could cram everything about summer into a glass, it would be this blueberry lavender lemonade. It's sweet, floral, and refreshing. Doctor it up with vodka or tequila, or drink it straight and cold from the refrigerator, barely pausing to pour it from the pitcher. You could try raspberries or strawberries, but for the tastiest, prettiest punch, your best bet is a blueberry.
I took inspiration from one of my favorite ways to eat corn, Mexican corn on the cob or elote—grilled and topped with lime juice and spices. The resulting cocktail is the color of corn—a light, milky yellow—with flavor that manages to be both bold and bright.
If iced tea and lemonade is an Arnold Palmer, then this shiso limeade is a Ryo Ishikawa. It's not until you mix the limeade into the purple shiso tea that it turns bright pink, just like the pH tests you did in elementary school with red cabbage juice and lemon.
With temperatures rising into the 90s and above, everyone is looking for a way to cool off. One of my favorite ways is with an icy beverage known as the slush—a simple combination of ice and liquid in a blender. Since the temperature is dramatic, I figured even the slush needed to be taken up a notch by using the classic, cool flavor combination of cucumber and lime, brightened up with fresh basil leaves.
Similar to the popular ice blended drinks found at coffee shops, this beverage blends salty sweet homemade caramel and cold milk into a frothy mix that is this close to a mocha-frappa-something-ccino, but better, and it lacks the caffeinated kick.
Summer is officially in full swing at my local farmer's market: piles of peaches, plums, and apricots are everywhere. My small garden is also bearing fruit, and the pots are bursting with chili peppers. This time of year, pick one and two grow back in its place. Pico de gallo and fruit salsas are always an option, but the peppers are coming in fast and I need something that helps the pile-up.
Developed around a decade ago by Pegu Club owner Audrey Saunders, the Gin Gin Mule now appears on the cocktail menus at dozens of bars around the world, for one basic reason: it's absolutely freakin' delicious.
The standard Pimm's cup is made by mixing Pimm's with "white lemonade" (a.k.a. Sprite or 7-Up) along with chopped fruit and ice.
Riffing on the classic Hotel Nacional cocktail, which uses apricot brandy for a touch of fruity sweetness, Morgenthaler introduced Fee Brothers Peach Bitters to the mix--and it raises the refreshment bar while tossing in another layer of flavor complexity.