Summer Drinks E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

Quench your thirst with more than 100 recipes for refreshing summer drinks including cooling punches, cocktails, mocktails and slushies.

Das E-Book Summer Drinks wird angeboten von Ryland Peters & Small und wurde mit folgenden Begriffen kategorisiert:

Leseprobe

Summer Drinks

Summer Drinks

Over 100 refreshing recipes to enjoy in the sunshine

Senior Designer Toni Kay

Production Manager Gordana Simakovic

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Hilary Bird

First published in 2021

by Ryland Peters & Small,

20–21 Jockey’s Fields,

London WC1R 4BW

and

341 E 116th St,

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles. Recipes © copyright Valerie Aikman-Smith, Julia Charles, Jesses Estes, Ursula Ferrigno, Ben Fordham & Felipe Fuentes Cruz, Laura Gladwin, Victoria Glass, Nicola Graimes, Beshlie Grimes, Hannah Miles, Louise Pickford, James Porter, Ben Reed and David T. Smith 2021. Design and photographs © Ryland Peters & Small 2021. See page 144 for full text and picture credits.

ISBN: 978-1-78879-358-2

E-ISBN: 978-1-78879-397-1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-publication data has been applied for.

Printed and bound in China.

Notes

• Both metric and imperial oz./

US cups are included. Work with one set of measurements and do not alternate between the two within a recipe. All spoon measurements given are level:

• Uncooked or partially cooked eggs should not be served to the elderly or frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for citrus zest or peel, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize screw-top jars and bottles to store syrups and cordials, preheat the oven to 160°C/150°C fan/325°F/Gas 3. Wash the jars and/or bottles and their lids in hot soapy water then rinse but don’t dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

Contents

INTRODUCTION

APERITIFS & COCKTAILS

SPRITZES & COOLERS

SLUSHIES & FLOATS

PUNCHES & PITCHERS

MOCKTAILS & JUICES

INDEX

CREDITS

Introduction

Come the summer months the rising temperatures mean the pace of life slows right down. The long, lazy days might find us reading in a shady spot in the garden, lounging by an azure-blue swimming pool, enjoying a sundowner on a porch swing or dining al fresco under a star-filled sky. Refreshing drinks, served over ice or sipped from a freezer-frosted glass, offer not just refreshment but the thrill of lip-tingling pleasure. Whether enjoyed on the lawn or poolside, on a balcony or rooftop terrace, your drinks should be full of the vibrant flavours and colours of summer.

The warmest season can bring invitations to a host of events from cook-outs and pool parties, to elegant garden parties and weddings. Come your turn to host any of these gatherings you may find yourself looking for inspiration beyond the hastily assembled choices of warm white wine, a bucket of beers and overly sugary soft drinks. Here, in this collection of delightfully sunshine-filled drinks, you’ll find recipes to cater for every summer occasion. Choose from sparkling aperitifs, tangy citrus-based cocktails, refreshingly fizzy spritzes and highballs, crowd-pleasing pitchers, deliciously fruity mocktails and juices, as well as fun slushies and floats that offer a nostalgic reminder of carefree childhood summers. In addition, the flavoured syrups on pages 8–9 used alone are perfect for rustling up easy drinks, just pour them over ice and top them up with soda water, tonic or sparkling wine for effortless refreshment throughout the summer.

The recipe methods themselves are easy to follow and require no specialist equipment. That said, any home bartender can always use a cocktail shaker and a measuring jigger. Wine glasses are useful all-rounders and Champagne flutes are ideal for sparkling aperitifs but you may also want a few pieces of glassware especially designed for iconic cocktails, such as Margarita coupes and hurricane glasses. Also useful are balloon (copa) glasses for serving spritzes and gin and tonics. You might also consider acrylic or bamboo drinking cups and pitchers if you are worried about breakages – there are plenty of attractive styles to choose from in a fiesta of colours. Have fun with garnishing your drinks too. Make them visually appealing with citrus slices, fresh berries, edible flowers and pineapple leaves, and, if the occasion calls for it, why not accessorize your creations with paper straws and novelty stirrers? And lastly, ice, you’ll need plenty of ice! Stock up on ice cube trays, make ice in batches and consider a delivery of ready-made cubes or crushed ice if you need large quantities.

We hope you enjoy this sunshine recipe collection and discover delicious new ways to keep your cool throughout the long, hot summer ahead.

Syrup recipes

Sugar syrup

225 g/1 cup white sugar

250 ml/1 cup water

Add the sugar and water to a small saucepan. Bring to the boil and let simmer until clear and slightly thickened. Take off the heat and allow to cool. Store in a sterilized screwtop jar (see page 4) for up to 4 weeks.

Strawberry syrup

225 g/1 cup white sugar

250 ml/1 cup water

125 g/4½ oz. fresh strawberries, chopped

Add the sugar and water to a small saucepan. Bring to the boil and let simmer until clear and slightly thickened. Take off the heat and stir in the strawberries. Leave to cool, strain and discard the strawberries. Transfer to a sterilized screwtop jar (see page 4) and store in the fridge for up to 2 weeks.

Raspberry syrup

200 g/1½ cups fresh raspberries

500 g/2½ cups white sugar

500 ml/2 cups boiling water

Muddle the fresh raspberries in the base of a heatproof jug/pitcher. Add the sugar and boiling water and stir until the sugar has dissolved. Allow to cool and then pass the syrup through a strainer/sieve and discard the seeds. Transfer to a sterilized screwtop jar (see page 4) and store in the fridge for up to 2 weeks.

Watermelon & rosé syrup

125 ml/½ cup sweet, fruity rosé wine (a Californian Zinfandel works well)

125 ml/½ cup fresh watermelon juice (see page 84)

250 g/1¼ cups white sugar

Combine the wine, watermelon juice and sugar in a saucepan and set over a medium heat. Bring to the boil, stirring, until the sugar dissolves. Turn off the heat and leave to cool. Strain and discard any pulp or seeds. Transfer to a sterilized screwtop jar (see page 4) and store in the fridge for up to 2 weeks.

Pineapple syrup

500 g/2½ cups white sugar

300 ml/1¼ cups water

1 small pineapple, peeled, cored and chopped

Add the sugar and water to a small saucepan. Bring to the boil and let simmer until clear and slightly thickened. Take off the heat and add the pineapple. Leave to cool, and then to infuse for a few hours and ideally overnight. Strain and discard the pineapple. Transfer to a sterilized screwtop jar (see page 4) and store in the fridge for up to 2 weeks.

Goji berry syrup

500 ml/2 cups water

250 g/2¼ cups dried goji berries

500 g/2½ cups white sugar

Add the water and goji berries to a saucepan and bring to the boil. Remove from the heat and leave to infuse for a few minutes. Strain out the berries and discard them. Add the sugar and stir until dissolved. Allow to cool. Transfer to a sterilized screwtop jar (see page 4) and store in the fridge for up to 3 weeks.

Hibiscus syrup

500 g/2½ cups white sugar

500 ml/2 cups water

75 g/1 cup dried hibiscus flowers

Add the ingredients to a saucepan and bring to the boil. Remove from the heat and stir. Allow to cool, strain and discard the flowers. Transfer to a sterilized screwtop jar (see page 4) and store in the fridge for up to 3 weeks.

Aperitifs & Cocktails

Cocomango

This delicious taste of the tropics is a lighter and more quaffable alternative to coconut-based, tiki-style drinks so enjoy as a summer aperitif.

15 ml/½ oz. coconut white rum, such as Malibu

15 ml/½ oz. gin

30 ml/1 oz. mango juice

10 ml/⅓ oz. freshly squeezed lime juice

a dash of Angostura bitters (optional)

chilled Asti Spumante or other semi-sweet sparkling wine, to top up

a dried mango strip, to garnish

SERVES 1

Pour the first 5 ingredients into a cocktail shaker with a handful of ice cubes and shake well. Strain into a Champagne flute and top up with Asti Spumante.

Garnish with a strip of dried mango and serve at once.

Mango daiquiri

This frozen daiquiri is Beachside Baja California in a glass – use either fresh or frozen mango.

6 fresh mangoes, or equivalent amount of frozen mango flesh

350 ml/1½ cups light rum

sugar syrup, to taste (see page 8)

SERVES 4

Put 4 cocktail glasses in the freezer to chill.

If using fresh mangoes, peel and stone/pit the mangoes, then slice. Put the flesh into a blender with an equal volume of ice and whizz until you have a smooth purée. Add the rum, and sugar syrup to taste, then pulse again. Pour at once into the chilled glasses and serve.

If using frozen mango, put it straight into the blender with half the volume of ice. Whizz until you have a smooth purée. Add the rum, and sugar syrup to taste, pulse again. Pour at once into the chilled glasses and serve at once.

Florida breeze

The tartness of pink grapefruit awakens the appetite perfectly here. What summer lunch with friends wouldn’t benefit from a little Florida sparkle?

35 ml/1¼ oz. pink grapefruit juice

15 ml/½ oz. sweet red vermouth

a dash of sugar syrup (see page 8)

a dash of Angostura bitters

chilled Cava or other dry sparkling wine, to top up

a grapefruit zest, to garnish (optional)

SERVES 1

Pour the first 4 ingredients into a cocktail shaker with a handful of ice cubes and shake well. Strain into a chilled Champagne flute, top up with Cava and serve at once.

St Clement’s fizz

This zesty creation really does sing of oranges and lemons, and makes a fabulous aperitif that will happily lend its dose of citrus sunshine to any occasion.

10 ml/⅓ oz. Cointreau

10 ml/⅓ oz. limoncello

10 ml/⅓ oz. Aperol

a dash of orange bitters (optional)

chilled Prosecco or other dry sparkling wine, to top

lemon and orange zests, to garnish

SERVES 1

Pour the first 4 ingredients into a cocktail shaker with a handful of ice cubes and stir well. Strain into a chilled Champagne flute and top up with Prosecco. Garnish with orange and lemon zests and serve at once.