To usher in the official days (and long, lovely evenings) of summer, I’m dedicating this Edible Witness to the summer cocktail — particularly those made in volumes no smaller than a full pitcher, to be served with friends at home or at a cottage and always outside.
Rather than make you listen to me yammer on about a recent encounter with an amazing glass of white wine sangria full of fresh peaches and raspberries (though that’s a true story), and in the spirit of summer vacation, I’m making this an all recipe column. Go get yourself a nice glass pitcher and tell your friends to come over. Happy Canada Day everyone!
Pineapple Mint Mules
2 bottles (or about 3 cups) strong ginger beer*
2 cups pineapple juice
juice of 1 lime
1 cup vodka
handful of fresh mint, slightly bruised
ice
*Ginger ale would be okay, but you really want the Jamaican-style ginger beer that has a strong, spicy after burn. Grace is a decent brand, and President’s Choice now also makes a good version.
1. Mix all ingredients gently in a large glass pitcher, adjusting to taste. Serve immediately over ice.
Classic Sangria
2 large handfuls of ice
3 tbsp sugar
1 bottle dry red wine
1 can club soda
juice of 1 lemon
sliced lemons, oranges and any other fruit of choice, chopped into bite-sized pieces
3 oz brandy (optional)
1. Fill a large pitcher with ice, then squeeze in lemon juice and add sugar and fruit.
2. Pour wine and soda into pitcher while stirring vigorously with a wooden spoon or chopstick, continuing to stir until sugar is dissolved.
3. Stir in brandy if using. Pour into glasses with ice, allowing each glass to get a few pieces of fruit.
Bourbon Iced Tea
3 tea bags or 3 tbsp loose tea (I like a mixture of black and jasmine)
6 cups water
3-4 tbsp honey
handful fresh mint or sweet basil
juice of 3 lemons
ice
1.5 cups bourbon
1. In a teapot or Pyrex mug, combine 3 cups of boiling water with tea and steep until very concentrated and dark (at least 10-15 minutes).
2. Mix in honey while tea is still slightly warm; this makes it easier for the honey to dissolve.
3. Pour tea mixture into a large glass pitcher, adding lemon juice and two or three generous handfuls of ice. Add another 3 cups cold water until pitcher is nearly full and stir well. Chill the tea (at this point, you already have some delicious iced tea for a non-alcoholic option).
4. Muddle mint or basil by bruising gently in a mortar and pestle, or with the bottom of a wooden spoon handle in a small bowl. Add mint/basil and bourbon to tea and stir well. Adjust to taste (you may want to add more bourbon, sugar or lemon depending on your preference). Serve over ice.
Frozen Mango Daiquiris
3/4 cup white Cuban rum
1/4 cup Triple Sec
3-4 cups fresh or frozen 1-inch pieces ripe mango
juice from 1 lime
1/2 cup ice
1 tbsp honey
1. Place all ingredients in a blender and blend until smooth. Serves about 4.
Sara Chan is a newly called Toronto lawyer. Her favourite food group is pork. Sara’s column appears every other Tuesday here on lawandstyle.ca.