We’ve been standing in the produce aisle for two weeks now, and I don’t know about you, but I’m gettin’ kinda thirsty. Sure, plain H2O would be good, but I’m thinkin’ we could kick it up a cool notch or two just by floating a few slices of this cucumber in the pitcher. Maybe some mint sprigs from the garden? Mmmm…that’s really quenching…but, hold up… I’m still thinkin’.
It’s 5 o’clock somewhere, right? And maybe we’re looking for something a little more grown-up…shoes off, feet up, and nothin’ like work going on? Maybe something on the adult spectrum…but I should state that with or without alcohol, what follows here are the makings of some sophisticated pleasure. You do you.
I should also note here that, in the interest of science and responsible reporting, I’ve been doing some homeschooling and experimentation on the subject. The things I do for the LFM!
Once you’ve selected the main ingredient here, all you really need is a blender, a few simple add-ins that are probably already in your kitchen, and your imagination.
Cucumbers in a salad add a nice crunch, but whether infused into or simply added as a garnish, their injection into a cocktail adds a certain je ne sai quoi. (How’s that for sophistication?) It may technically be a veggie, but the cucumber plays well with the fruit side of the aisle.
My current favorite is one I newly discovered at the also newly discovered Daniel’s Restaurant in Conshohocken. The Boss’s Gimlet…1/2 oz Bombay Gin, 3/4 oz fresh lime juice, 3/4 oz St. Germain Elderflower, 1/4 oz simple syrup. Garnish with a cucumber wheel and if you wish, a splash of seltzer and that says all you need to say about summer.
Melons…red, orange or green? Have blender, will render. Juice, that is. Remove any large seeds beforehand, but the rest can actually disappear into the juice, or if you’re that fussy, strain out any solids. There, the hard part is over. Now for the mixology magic.
- Cantaloupe Daiquiri…The colors of sunset in a glass.
- Watermelon Sangria. I suppose you could cheat and just add bottled white sangria. And if you invite me to share, I won’t judge.
- BONUS: just in case someone gifted you a set of those copper mugs, Watermelon Mules.
- Nectarine Mojitos. Hint: many mojito recipes insist on you muddling confectioners sugar with the mint leaves. Save yourself the trouble and mess…make a simple syrup of equal parts sugar and water, bring to a boil and toss in a couple healthy sprigs of mint. Done. And a simple way to adjust the sweet quotient to your liking. Store in a glass jar for the next batch (not bad on vanilla ice cream either).
- Can’t overlook those juicy plums…so here’s LFM’s own Catherine Cutuli’s rosemary plum daiquiri .
What we’ve covered here are the fruits of summer and a toast to that season. We haven’t even gotten to the veggie side of the menu, but we’ll save that for cooler days and cozier cocktail hours. ’Til then, please re-read this article responsibly.
Of course all of these recipes would be equally tasty sans spirits, and with the addition of one of the many flavors of sparkling water, so feel free to substitute your own “mocktail” delivery system. The most important ingredient of all is the time to enjoy whatever you’re having! Cheers!
Summer is flying by, as it always does, so do take some time to slow down and recharge. You deserve it.
Hey! What’s everyone reading these days? Stop by the manager’s tent and tell me.
Terry Baraldi