There’s something about summer, something more than just the heat, that inspires a powerful thirst among the citizenry. As a result, beverage consumption is sure to rise during the next few weeks as Chicago’s summer alternately delights and oppresses us.
The usual antidotes to thirst-soda pop (which provides only temporary relief), fruit drinks, iced tea and beer-are available in profusion. Still, quenching thirst is only part of the equation. There’s also a willingness to try all manner of new and exotic beverage creations in the spirit of summer sippin’. So here is a potpourri of drinks, some alcoholic and some not. We’ll start with a classic and end with iced coffee.
With all the hoopla about the return of the martini, can that other great cocktail classic, the Manhattan, be far behind? This recipe is based on the version presented by Gary Regan in “The Book of Bourbon.”
THE MANHATTAN
Two servings
2/3 cup bourbon or rye whiskey
3 to 4 tablespoons sweet vermouth (depending on taste and choice of whiskey; use more vermouth with heavier whiskey)
8 dashes Angostura bitters
2 maraschino cherries
Chill two stemmed cocktail (martini) glasses. Pour the whiskey, vermouth and bitters into a mixing glass half filled with ice cubes. Stir well to blend and chill. Strain the mixture into the cocktail glasses. Garnish with the cherries.
Searching for a new flavor? The Cognac firm of Brillat has developed a pear and cognac liqueur that comes in two strengths, the 60 proof Belle de Brillat and 48 proof Pearl de Brillat. Serve both chilled, the Pearl at cocktail time and the Belle with or after dessert. Or use them to make the following:
LYNN’S SWEET SOUR
Two servings
1/2 cup Pearl de Brillat
1/2 cup cranberry juice
1 cup crushed ice
2 thin slices lime
Combine the Pearl de Brillat and cranberry juice in a cocktail shaker or measuring cup and stir well. Divide the crushed ice between two glasses. Pour the mixture over the ice, garnish with lime and serve.
BELLE’S SOUR
Two servings
3 tablespoons fresh lemon juice
2 tablespoons bar sugar
3/4 cup Belle de Brillat
8 ice cubes
2 sprigs mint, optional
In a cocktail shaker or measuring cup, combine lemon juice and sugar and stir until sugar dissolves. Add the liqueur and ice cubes and shake or stir well. Pour the sour and ice into two glasses. Add extra ice, if desired, and garnish with optional mint.
The following beverages, an exotically flavored peach slush to serve in place of punch and an almost instant version of sangria, contain only hints of alcohol.
PEACH SLUSH
Twenty servings
1 can (12 ounces) frozen pine (pineapple)-orange-guava juice concentrated, thawed
1 can (10 ounces) frozen peach daiquiri concentrate, thawed
5 cups water
2 1/2 cups peach schnapps
1/3 cup lemon juice
6 bottles (10 ounces each) club soda, chilled
Ripe peach slices for garnish, optional
1. In a 4-quart plastic container, combine concentrates, water, schnapps and lemon juice. Freeze, covered, overnight. Before serving, let stand at room temperature 15 minutes to thaw slightly.
2. To serve, stir slightly, spoon 1/2 cup slush into each serving glass. Stir in 1/4 cup club soda and garnish with a peach slice.
– Adapted from “The Best of Byerly’s”
ORANGE SANGRIA
Two servings
1/2 cup dry red wine, preferably Spanish
1 1/2 cups orange juice, fresh squeezed preferred
8 to 10 ice cubes
Chilled club soda as needed
2 orange wedges, optional garnish
Combine 1/4 cup wine and 3/4 cup orange juice in each of two large wine glasses. Add ice and club soda as needed to fill each glass. Garnish with optional orange wedges.
In the non-alcohol cooler department, fruit is a favorite source of flavor, and iced coffee is always popular. Here is an easy-to-make cooler that contains apple juice, and a chilled coffee-and-spice summer treat.
APPLE SODA
Two servings
1 cup unsweetened apple juice
1 cup chilled club soda
8 to 10 ice cubes
2 slices apple, optional
In each of 2 wine glasses, combine
1/2 cup apple juice and 1/2 cup soda. Add ice cubes and optional apple slice garnish and serve.
STARBUCK’S GINGER COFFEE CREAM
Two servings
2 cups chilled strong coffee, espresso preferred
1/4 cup half-and-half
3 rounded tablespoons confectioners’ sugar
1/4 teaspoon ground ginger
1 cup ice cubes
1 egg white, optional
1/2 cup whipped cream, optional
Ground cinnamon to taste, optional
Mix the coffee, half-and-half, sugar, ginger, ice cubes and optional egg white in a blender for 15 seconds. Pour into 2 tall glasses, top with optional whipped cream and garnish with optional cinnamon.
