As I write this, the United States is in the midst of a heat wave. Here in "River City" we can't even cool off in the James because of the E. coli levels. Corn is literally popping off the stalks in corn fields, and D.C. broke a heat record on Monday.
On days when turning on the oven feels like an act of aggression, I munch on watermelon, cheese and Ritz crackers. It's a comforting family tradition that goes back generations, but it's not enough. I look around me. The dog is antsy from missing out on walks and my son feels trapped indoors, as he withers in extreme heat (more emotionally than physically). Mama needs a drink.
Whether it's a cocktail to ease that familiar COVID-era cabin fever, or a mocktail to make you feel refreshed and spoiled, we all deserve a little joy in the dog days of summer. If you add fresh, seasonal items, it will remind you to appreciate summer. If you make them ice-cold, you might even be able to enjoy them on the porch.
Nope. Strike that. Too hot.
Seasonal item: Honeydew melon
Cocktail: Honeydew Bellini
I love a classic peach Bellini, but been there, sipped that. A honeydew Bellini is lighter, more crisp, and has a light Midori hue. Don't worry, I have a different peach recipe, below.
Ingredients
- 5 cups of diced honeydew melon (about ½ of a large melon)
- 2 tablespoons lime juice
- Sugar to taste (depemds on on ripeness of the melon)
- 1 bottle of chilled prosecco, Champagne, cava, or other sparkling wine
Instructions
- Combine the diced honeydew melon, lime juice, and sugar in a blender and blend into a smooth puree.
- Strain the puree, then chill for at least 30 minutes. You can speed up the process in the freezer.
- Pour the puree into champagne flutes, no more than half full.
- Add the prosecco or other sparkling wine, (do it gingerly to avoid a bubbly mess).
- Stir lightly and serve immediately.
Seasonal item: Peaches
Cocktail: Bourbon Peach Smash
It's true that bourbon isn't the first thing that comes to mind when you think of a summer cocktail. But the richness is cut by the mint, and sweetened by the peaches, lightening up the whole shebang.
Ingredients:
- 1 ounce simple syrup
- 1 medium peach, peeled and diced
- 3 large mint leaves
- 2 ounces bourbon
- Generous splash of ginger beer
- Ice
- Garnish: Mint leaves and/or peach slices
- Add peaches, mint leaves, and simple syrup to the bottom of a cocktail shaker.
- Gently muddle to release the peach juices and mint oils.
- Note: Don't over-muddle the mint, as it may become bitter.
- Add bourbon, fill the shaker with ice, and shake until well-chilled.
- Strain into a glass filled with fresh ice.
- Top with ginger beer or seltzer water. Garnish with fresh mint sprigs and a peach slice.
Seasonal item: Watermelon
Cocktail: Watermelon mint slushie
I posted this recipe before, and I'll do it again.
If you know me, you know watermelon is my favorite fruit. All summer long, I keep this staple in the fridge. You have to enjoy it while it lasts, because come September, this ultra-hydrating melon disappears for 9 months. Forget the pre-packed cubed watermelon sold in stores during the winter months. It's shipped from far away, and is old and spongy by the time it hits our plate.
Let's savor the season now. We know that sooner or later, a good old-fashioned thunderstorm will clear this heavy air. As I write this, the late afternoon sky is becoming ominously dark. Pardon me while I sip a nice cocktail on the porch swing and watch the sky.
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