Whether it’s booze in a blender, a healthy breakfast smoothie or an afternoon milkshake, summer drinks are best served frozen.
No matter our age, the coming of a new season awakens in each of us a menu of remembered sensory perceptions. Where late fall and early winter summon memories of wood smoke, summer conjures the charred smell of a sizzling barbecue and the cooling sensation of a frozen drink.
Whether it’s a salted caramel milkshake sipped while strolling a sun-draped boardwalk, a healthy mix of berries whipped together in a smoothie, or tropical flavors from a faraway vacation, such chilly sips are interlaced with visual cues. And there’s no season more nostalgic than summer. So dust off the blender and put it to work.
Why not kick things up a notch with smoky mescal? The Mescal Paloma is sure to please the palette. To achieve the perfect pour, start by using filtered water for ice cubes. Next, make sure your blender can fully pulverize ice without leaving behind excess water—most are up to the challenge. After that, pour everything together and blend. You’ll need:
– 2 oz. mescal
– 3 oz. grapefruit juice
– 3/4 oz. lime juice
– 1/2 oz. honey
-1 1/2 cups ice
– Salt for rim
– Lime wheel for garnish
For an added punch, experiment with different salt colors and flavors, like pink Himalayan rock salt or black salt from Hawaii.
Wine slushies are the perfect antidote to a glass that warms too quickly under the summer sun. Some local wineries have even gotten in on the trend. “Using wine combined with fresh fruit gives the best taste for slushies,” says Jim Kirkpatrick, co- owner of Kreutz Creek Vineyards in West Grove, Pa. “We make two—one with Steuben grapes and frozen strawberries, and the other with Niagara grapes and frozen tropical fruits.”
Some stores do sell mixes. But with a few simple ingredients, wine slushies can be made in small batches at home. Frozen fruit replaces ice. Just add a splash of simple syrup and wine, then blend. Another option is to freeze cubes of wine and blend.
A tried-and-true summer classic, smoothies blend fresh fruits or vegetables, exotic juices, vitamins and protein mixes in one delicious glass. The Hockessin Athletic Club serves an array at its café. Their Squashed Mango smoothie is made with butternut squash, mangoes, bananas, beets, oranges, celery, parsley, lettuce, watercress and vanilla whey protein.
For those looking to sip one before or after a workout, try one NFL quarterback Tom Brady’s recipe:
– 4 oz. almond milk – 4 oz. hemp milk
– 1 tsp. hemp seeds – 1 tsp. chia seeds
– 1/4 cup chopped walnuts
– 1 tbsp. almond butter
– 2 tbsp. TB12 whey protein isolate – 1 cup frozen blueberries
– 1/2 cup frozen bananas
Just like ice cream, everyone has a favorite milkshake—and these thick summer treats are easily customized. Even so, there are definitely a few go-to flavors—like chocolate, mint chip and cookie dough.
And while they may taste just a bit better after a country road trip, milkshakes are easy to make at home. Janet Mitchell, owner of Woodside Farm Creamery in Hockessin, Del., recommends letting a quart of ice
cream thaw for a few minutes to soften. Determine how much ice cream you’ll need by filling your glass to the top with scoops. Toss that into the blender, then add a quarter to a third cup of milk, plus any specials ingredients like syrups, nuts or fruits. “The longer you mix it, the softer the ice cream will become and the shake will be thinner,” says Mitchell.
And she should know.