Chill with seasonal drinks
There’s nothing better than relaxing with a drink on a warm day. Here are some recipes for special summer sippers.
The first three were created by Nathan Cameron. The Prime Restaurants Inc. beverage manager says he wanted to give a twist to traditionally popular summer cocktails.
In the case of the margarita, it’s the addition of beer. For the sangria and mojito, the secret ingredient is hard cider.
The last two drinks run the gamut from a savoury libation featuring tomatoes to a ginbased strawberry elixir. Strawberry Gi n- ti ni s Party in high style with this not-too-sweet fruity summer drink. To make larger quantities, use equal parts gin and strawberry purée. Ingredients ❚ 2 1/ 2 cups (625 mL) strawberries ❚ 1/4 cup (60 mL) freshly squeezed lemon juice ❚ 2 tablespoons (30 mL) granulated sugar ❚ 1 1/2 cups (375 mL) gin ❚ 2 cups (500 mL) ginger ale ❚ 8 strawberries, for garnish Method
In a food processor, purée strawberries, lemon juice and sugar until smooth or desired consistency. Strain to remove seeds, if desired. Pour into a pitcher; stir in gin. Refrigerate until chilled.
To serve, place 2 ice cubes in each of 8 martini or stemmed glasses. Pour in gin mixture; top with ginger ale. Garnish with skewered strawberry.
For kids: Double the strawberry purée, omit gin and top with ginger ale.
Makes 8 servings.
Shock Top Margarita Ingredients ❚ ❚ 3/4 oz (22 mL) tequila ❚ ❚ 3/4 oz (22 mL) orange liqueur ❚ ❚ 1 oz (30 mL) fresh sweet lemonade ❚ ❚ 3 oz (85 mL) Shock Top White Ale (or any American wheat beer) ❚ ❚ 1/2 orange slice, for garnish Method To an ice-packed glass, add tequila, orange liqueur and lemonade. Top with beer. Stir well and garnish with orange slice on rim of glass. Makes 1 serving. Source: Nathan Cameron, Casey’s Grill Bar. Blue berry Cider Sangria Ingredients ❚ ❚ 3 blueberries ❚ ❚ 3 lime slices (reserve 1 for garnish) ❚ ❚ 1/2 oz (15 mL) blueberry vodka ❚ ❚ 1 oz (30 mL) Cabernet or Merlot wine ❚ ❚ 1 oz (30 mL) fresh sweet lemonade ❚ ❚ 3 oz (90 mL) hard (fermented) cider ❚ ❚ 2 oz (60 mL) soda Method To an ice-packed glass, add all ingredients in the order listed. Stir well and garnish with reserved lime slice on rim of glass. Makes 1 serving. Source: Nathan Cameron, Casey’s Grill Bar. Str awb e r ry C i de r Moj i to Ingredients ❚ ❚ 1 oz (30 mL) spiced rum ❚ ❚ 1/2 oz (15 mL) strawberry purée (commercial or homemade) ❚ ❚ 1 oz (30 mL) fresh sweet lemonade ❚ ❚ 6 to 8 mint leaves or to taste ❚ ❚ 3 oz (90 mL) hard (fermented) cider ❚ ❚ 1/2 strawberry, for garnish Method To a cocktail shaker, add rum, strawberry purée, lemonade and mint. Add a scoop of ice, shake well and strain over ice-packed glass. Top with cider. Stir well and garnish with strawberry on rim of glass. Makes 1 serving. Source: Nathan Cameron, Casey’s Grill Bar.
Sangrita Cooler
Sangrita, a popular spicy Mexican beverage, is prepared with juicy, sweet, ripe tomatoes. Traditionally a shot of tequila is served on the side to sip alternately with the sangrita. Ingredients ❚ ❚ 3 field tomatoes, peeled, seeded and quartered (about 1 lb/500g) ❚ ❚ 1 cup (250 mL) each tomato juice and orange juice ❚ ❚ 2 tablespoons (30 mL) diced red onion ❚ ❚ 1 teaspoon (5 mL) hot pepper sauce ❚ ❚ 1 clove garlic, minced ❚ ❚ 1 piece cucumber (4 in/10 cm long), peeled and chopped ❚ ❚ 4 stalks celery, for garnish Method In a blender, combine tomatoes, tomato juice and orange juice, red onion, hot sauce, garlic and cucumber. Process until smooth. Refrigerate to thoroughly chill. Stir to mix. Pour into chilled glasses and garnish each with a celery stalk. Makes 4 servings. Tips
To peel tomatoes, cut an X in bottom of each and place in heatproof bowl. Cover with boiling water and let stand for about 30 seconds or until skins begin to split. Immediately drain and cool in ice water. Peel and cut out cores. To seed tomatoes, cut in half crosswise and squeeze out seeds.