By Cheryl Radkiewicz
As I’m sitting here under a cloudy, rainy sky, I’m wondering if we’ll get a real summer this year. By the word “summer” I mean 80-90+ degrees, entertaining outdoors with family and friends, barbecuing and sipping ice-cold drinks, while relaxing and enjoying some “down-time.”
One of my favorite summer drinks has always been a Virgin Mary (non-alcoholic Bloody Mary). In recent years, V-8 has produced a Bloody Mary version of their famed tomato juice, which has all the flavor you would need for this drink. However, it’s not always easily available–in fact, the only grocery store in the area which carries it is Giant Market.So, I usually empty the shelf and store the juice in my food pantry.
If, however, you can’t find the Bloody Mary V-8, here’s a wonderful recipe to enjoy:
Virgin Mary:
1-48 oz. can or jar of V-8 Tomato Juice or Sacramento Tomato Juice
2 tsp. horseradish
½ tsp. each salt and pepper
1 Tbsp. Worcestershire sauce
5-6 shakes celery salt
1-2 dashes of Tabasco
Lemon wedge
1 Tbsp. Old Bay seasoning
¼ cup Kosher salt
Fresh celery stalks
Prep the glasses by rubbing the rims with a lemon wedge then dip moistened glass rims into a plate containing the kosher salt mixed with Old Bay seasoning. In a large pitcher, mix the V-8 with horseradish, salt, pepper, Worcestershire sauce, celery salt, and Tabasco. May be made in advance. Serve ice cold. Pop celery stalk in each glass.
Note: If using the V-8 Bloody Mary, simply pour the chilled juice in a glass which has been rimmed with the Old Bay-Kosher Salt seasoning. Also, if you prefer Bloody rather than Virgin, use 1/4-1/2 cup vodka.
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Champagne Lime Cooler:
1 cup lemon-lime soda
1 cup assorted berries, such as raspberries, blueberries and strawberies
1-6 oz. can frozen limeade concentrate, thawed
1-750 milliliter bottle Champagne or sparkling white wine
Mint
Combine lemon-lime soda, berries and limeade concentrate in a pitcher and stir well. Stir in Champagne gradually. Garnish with mint and serve immediately. Note: for a non-alcoholic version, substitute sparkling grape juice for the champagne.
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Sunny Champagne Sipper:
1 quart pineapple or orange sherbet, softened
4 cups orange juice, chilled
4 cups white grape juice, chilled|
1 bottle Champagne, chilled
1-2 oranges, sliced
Mint sprigs
Spread sherbet in ice cube trays or scoop with a melon baller. Refreeze for 8-10 hours. Combine orange juice and grape juice in large container. Add Champagne just before serving and stir gently. Place several sherbet cubes or balls in tall glasses. Add Champagne mixture. Top each serving with an orange slice and/or mint sprig. Serves 10-12.
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Mimosas:
How about serving these at your next outdoor brunch?
4 cups orange juice, chilled
1 bottle champagne, chilled
12 whole fresh strawberries
Combine orange juice and Champagne in large pitcher. Pour into stemmed Champagne or wine glasses. Garnish each with whole strawberry. Serves 12.
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K.G.B.
1 oz. Kahlua
1 oz. Grand Marnier
1 oz. Bailey’s Irish Cream
Fill glass with ice. Build the drink by adding Kahlua first, followed by Grand Marnier and ending with Irish Cream. Makes 1 drink.
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Toblerone:
1 tsp. Bailey’s Irish Cream
½ oz. Kahlua
½ oz. White Creme de Cacao
1 oz. Frangelico
2 oz. Cream
½ tsp. Honey
Blend with ice. Can top with onion flakes and a piece of Toblerone Chocolate. Heavenly!!!!! Makes 1 drink….However, you’ll want to make a pitcher!
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Blushing Berry:
Another heavenly drink!
6 oz. milk
2 oz. raspberry cordial
2 oz. cream
½ oz. coconut milk
Frozen raspberries
Blend raspberry cordial, coconut milk, milk and whipped cream with ice. Place frozen raspberries around rim of glass.
