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Last updated: June 21. 2006 4:56PM
SPIRITS
Cultural quenchers
Can’t escape to a far-off locale? No worries. These concoctions will take you away.
So here are some shortcuts. From Morocco to the Caribbean, you won’t have to travel too far to experience a taste of the exotic. Simply try these refreshing drinks, and let them whisk you away to an imaginary tropical paradise when a flight to a foreign retreat is just a bit unrealistic.
SPANISH INFLUENCE: Tinto de Verano con Lemon
It’s as much fun to say (or try to pronounce) as it is to drink. And the author of Booty Food thinks the translation really means “let’s get busy.”
But if your friends are having a difficult time understanding you, just call it sangria.
1.5 liter bottle of inexpensive but drinkable red wine
12-ounce can lemon-lime soda, such as carbonated lemonade
2 cups orange juice
1/8 cup lemon juice, about 1 small lemon
1/8 cup brandy
1/8 cup Triple Sec
2-3 lemons, sliced into rounds
2-3 limes, sliced into rounds
Combine all the liquid ingredients in a large pitcher or punch bowl. Add fruit. Serve over ice. Note: This punch can be made the day before. Just leave out the soda, and add just before serving. Makes about 15 servings.
– Recipe from ‘Booty Food’ by Jacqui Malouf and Liz Gumbinner
DEEP SOUTH SENSATION: Debutante’s Demise
Sometimes the mother of cocktail invention isn’t necessity, but boredom. Or, at the very least, a cabinet full of underused liquors.
Here’s one that’s sweet and goes down easy, which led to its ominous name.
1 ounce Southern Comfort
1 splash Chambord (or to taste)
Lemon-lime soda
Pour Southern Comfort and Chambord over ice. Fill the glass with lemon-lime soda. Stir to combine. Makes 1 serving.
– Recipe from ‘Iced Tea’ by Fred Thompson
CARIBBEAN FLAVOR: Tutti Frutti
This cocktail was inspired by a martini at Indigo Marsh in Surf City. But we decided there’s more than one way to enjoy this combination of tropical flavors. Here, it’s served over ice.
4 ounces raspberry vodka
4 ounces coconut rum
2 cups mango puree
1½ cups pineapple juice
Sliced mango or oranges for garnish
Combine ingredients in a pitcher and chill. Fill four glasses with ice. Pour cocktail mixture into the glasses. Garnish with fruit. Makes 4 servings.
ASIAN ODDITY: Green Tea Martini
Raleigh-based writer Fred Thompson actually did put together a whole recipe book called Iced Tea. (He has one called Lemonade, too.) It has ideas for tea-infused coolers, tisanes and punches. And, yes, there are a few cocktail recipes as well. Here’s one that combines the antioxidant properties of green tea with an of-the-moment beverage.
¾ cup brewed green tea, sweetened to your taste and chilled
¾ cup orange-flavored vodka
Cracked ice
4 small lime wedges
Place the tea and vodka in a cocktail shaker or any jar with a lid. Fill with ice. Shake until very cold, at least 30 seconds. Strain into 4 chilled martini glasses and squeeze a lime wedge into each. Makes 4 servings.
AFRICAN EXPERIENCE: Moroccan Paradise
It might be impossible to recreate this cocktail, available at Nagila Moroccan Cafe in Wilmington, at home. Owner Shai Shalit makes his own minty, herbed lemon base for the drink. But if you’d like to try this exotic beverage, here is a starting point. The lemonade and anise-flavored ouzo are a refreshing, unexpected combination, without being too sweet. If you’d like to start with baby steps, go for vodka.
4 ounces lemonade
4 ounces ouzo or vodka
1 pinch ginger powder
1 drop rose water
Cracked ice
Sugar
Fresh mint for garnish
Combine lemonade, ouzo or vodka, ginger and rose water in a cocktail shaker. Fill with ice and shake for several seconds until cold. Moisten rims of 4 chilled martini glasses with water and dip in sugar. Strain the cocktail mixture into the glasses and garnish with fresh mint. Makes 4 servings.
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