When we think summer we tend to conjure up images of colorful beverages with paper umbrellas and slices of exotic fruit attached to the glass. A gentle punch with rum goes perfectly with fanciful cocktail bites, while there's nothing better than a real mint julep to cool off with during the summer days. The names of the beverages bear an association with the carelessness in the Great Gatsby and the stylish indolence of the rich during the 1930s.
Hot beverages seem to be right at home at winter parties or after an exhausting workout. But why not make them during summer too? Regardless of whether you'd prefer to serve your guests hot or cold beverages, you'll definitely enjoy pretending to be a bartender while you mix cocktails right in front of them.
Most people will love at least one of the flavors present in these types of recipes. Even if you serve just 2 kinds of beverages, if you've made the main mixture, it'll be easy for you to come up with all sorts of variations.
For 1 serving: Beat 2/3 cup (150 ml) of cold milk, 4 tbsp thick cream, 4 scoops of ice cream and several drops of vanilla essence into a foamy mixture. Pour it into cups and decorate with grated chocolate or nutmeg.
For 1 serving: Make the basic milkshake, add 1 small sliced banana and 1 tbsp chocolate drink (made from powdered cocoa). Stir.
For 1 serving: Make the basic milkshake and add 3 1/3 tbsp (50 g) washed and mashed strawberries.
For 1 serving: Make the basic milkshake and add 1 tbsp coffee essence and 2 tsp powdered chocolate (for drinking).
Sparkly fruit milkshake:
For 1 serving: Put 4 ice cubes, 4 large strawberries, 1 slice of pineapple, the juice of 1/2 lemon and 1/2 orange in a blender and blend well. Pour it into a cooled glass with a rim with colored sugar. Decorate with cut strawberries and a sprig of spearmint.
For 1 serving: Blend the juice of 1/2 lemon, 1 2/3 tbsp (25 ml) juice of a lime, 3 1/3 tbsp (50 ml) juice of pomegranate and 1 tbsp thick cream until smooth. Pour it into a well cooled glass, pour in carbonated water, decorate and serve.
Lemonade and nonalcoholic drinks
For 3-4 servings: Blend the juice of 2 lemons, 3 1/3 tbsp (50 g) sugar and 6 ice cubes in a blender. Pour in 3 1/5 cups (750 ml) cold water. Decorate the glasses with lemon slices.
For 4 servings: Cut 16 oz (450 g) of apples into pieces, remove their cores and skins. Stir with the grated rind of 1 lemon and 4/5 cup (175 g) powdered sugar. Pour 2 1/2 cups (600 ml) boiling water over it and leave overnight. Strain and add the juice of 1 lemon.
Heat it slowly, for it to begin to simmer, cover with a lid and boil on low heat for 5 min. Take it off the stove and add 2 1/2 cups (600 ml) brandy. Strain and serve hot.
Basic egg milk punch
For 15 servings: Blend 7 eggs and 7 tbsp powdered sugar in a blender until foamy. Pour in 1 1/5 cups (300 ml) brandy. Gradually heat up 7 cups (1.7 L) milk but without letting it come to a boil and pour it into the egg mixture. Stir well. Strain and serve in warmed glasses with generous amounts of nutmeg grated in.
Rum and egg milk punch
For 15 servings: Follow the basic egg milk punch recipe but instead of 1 1/5 cups (300 ml) brandy, use 2/3 cup (150 ml) rum and 2/3 cup (150 ml) brandy. Decorate with whipped cream and chocolate curls.
For 15 servings: Put 4/5 cup (175 g) powdered sugar and 4/5 cup (175 g) water in a pot. Heat them slowly until the sugar melts. Let it cool. Pour the juice of 15 oranges and 2 lemons into a large punch bowl. Pour in 2 bottles of dry white wine, 1 2/3 cups (400 ml) vodka, the sugary mixture and 15 ice cubes.
Serve well cooled and decorated with orange slices and grated orange rind.
For 4 servings: Put 2/3 cup (150 ml) gin, 2/3 cup (150 ml) dark rum, 1 cup (225 ml) red wine and 2/3 cup (150 ml) orange juice in a blender. Blend for 30 sec. Pour it into well cooled glasses and decorate with pieces of fresh, exotic fruits.