Beverages

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Creamy Banana Berry Shake

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Serving Size: 4

1 12.3-ounce package soft silken tofu
5 ounces fresh or frozen berries (strawberry, blueberry, or raspberry)
2 ripe bananas
3/4 cup apple juice

Blend all ingredients in a blender until smooth. Serve chilled or topped with granola.

Ginger-Lime Tango Smoothie

4 servings

We call for Stonyfield Farm’s BaNilla, smooth and creamy yogurt in this recipe—we think it tastes the best and gives the best texture! If you use plain or vanilla yogurt, add 1-1/2 tablespoons honey and an extra cup of banana. We use organic ingredients when possible.

4 cups Stonyfield BaNilla yogurt

3 cups frozen bananas

3 heaping cups frozen peaches

Juice of 2 limes

5 inches fresh ginger peeled and grated

1 1/2–2 tablespoons orange juice

Place all ingredients in a blender. Blend on high until smooth. Adjust ingredients to taste.

Holiday Sparklers

Beth Dooley

Holiday Sparklers
Transform plain mineral water into a holiday sparkler with a douse of the following ingredients. The quantities here are for one serving, but it’s easy to expand the quantities. Serve on ice.
To 8 ounces of sparkling water, try adding one of these flavor combinations:

3 shots Angostura bitters, garnish with a slice of lemon or lime
1 tablespoon raspberry vinegar, drop a few frozen raspberries into the glass
1 tablespoon balsamic vinegar, garnish with a fresh strawberry on the side of the glass
1/4 cup orange juice, 2 tablespoons herbal infusion (see above) garnish with fresh herb sprig
2 tablespoons fresh lemon juice plus 2 tablespoons herbal infusion (see above) garnish with fresh herb sprig

Horses Neck

Beth Dooley

4 servings
This old-fashioned drink got its name from the spiral of lemon hanging over the edge of the glass. It resembles the mane of a horse.
2 lemons
2 cups ginger ale
6–8 drops Angostura bitters

Using a vegetable peeler or sharp knife, remove the peel from both lemons (being careful not to include the bitter pith). Cut the peel into 4 strips and hook over the rim of four glasses. Fill the glasses with ice and then pour in the ginger ale. Squeeze half a fresh lemon into each glass and then finish with several shots of bitters. Do not stir; the bitters will swirl in on their own.

Hot Honey Lemonade

Sara Matson

Juice from ½ lemon
2 cups water
¼ cup honey

Squeeze lemon juice into a 2-cup pitcher. Add hot (not boiling) water. Stir in honey. Strain as you serve into mugs.

Miglee

Beth Dooley

4–6 servings
Rich with almonds and fragrant with ginger and cloves, this warming brew is served to celebrate the birth of a child. It’s good for the new mom, too. It fills the house with warming aromas and is sure to chase away wintery chills.
2 tablespoons grated fresh ginger
2 sticks cinnamon
2 whole cloves
4 cups water
1/2 cup blanched almonds
1/2 cup sugar

In a medium pan, heat together the ginger, cinnamon, cloves, anise and water. In a mortar or blender, pulverize the nuts and sugar to form a paste and add to the pan. Bring the mixture to a boil, reduce the heat and simmer for 30 minutes. Pour through a mesh strainer into a teapot or pan pushing through as much of the solids as possible with the back of a spoon. Serve warm, garnished with a little ground cinnamon.

Moroccan Mint Tea

Patricia Cumbie

Mint tea is a revitalizing drink as well as a cultural experience.

2 teaspoons Gunpowder tea
Boiling water
Handful of fresh mint, rinsed
Sugar to taste

Place the tea in a teapot and fill with boiling water. Let the tea steep for a couple minutes. Pack the mint into the teapot and add the sugar. Pour the tea into a tea glass and check for desired intensity. Pour it back into the pot. Keep doing this until the tea is the golden brown and the sugar has dissolved. Often the tea is poured back and forth numerous times and into different tea glasses to warm them up.

Rhubarb Lemonade

Makes about 12 cups

Adapted from the New Brighton Historical Society’s Rhubarb Cookbook,* this cool, refreshing drink is loaded with vitamin C. It’s great served straight up or cut with orange juice, ginger ale or ice tea. Spike it with vodka or gin for a pretty pink cocktail.

10 cups boiling water
10 cups chopped rhubarb
1-1/2 cups sugar (or to taste)

In a large bowl, combine the boiling water and rhubarb and let stand overnight. Strain into a large pot set over medium heat. Add the sugar and stir until dissolved. Allow to cool, then store in the refrigerator.

* For more information about the New Brighton Area Historical Society Cookbook, and its annual Rhubarb Fest, visit their website at: www.newbrightonhistory.com.

Solstice Solace

Beth Dooley

4–6 servings
Serve this in a fluted glass with a few pomegranate berries floating on top. It’s also delicious with raspberry juice, cranberry juice, cider or apricot nectar.

2 cups pomegranate or cranberry juice
1 cup grapefruit juice
1 cup sparkling water, or more to taste
Fresh lime juice to taste
Lime slices for garnish

Combine all of the ingredients in a pitcher and add ice. Pour into fluted glasses and serve with slices of lime for garnish.

Spiced Cranberry Glugg

Beth Dooley

4–6 servings

This takes the edge off any wintery afternoon and is terrific for an open house. Loaded with cinnamon and ginger and cranberries, it just smells like the holidays. Serve it in glass mugs, garnished with a few cranberries (they’ll sink to the bottom).

1 orange
4 cups cranberry juice
3 2-inch cinnamon sticks
1 2-inch piece fresh ginger, peeled and thinly sliced
Honey (or Agave syrup) to taste

Using a sharp knife or vegetable peeler, remove the top layer of the orange peel (being careful not to include the bitter white pith). Put this along with the remaining ingredients into a stockpot and bring the mixture to a simmer over medium-high heat. Reduce the heat to low, and simmer 20 minutes. Strain and serve hot.

Spirited Bombay Blast

Beth Dooley

4 servings

Inspired by Raghavan Iyer’s beautiful book, 660 Curries, this tart, sweet, and spicy drink cleanses the palate and teases the appetite into action. For an impressive presentation, dip the glasses in coarse salt and garnish with a wedge of lime. This refreshing drink makes a lovely companion to a dinner party featuring any of Raghavan’s flavorful curries.

4 medium limes, juiced
1/2 cup granulated sugar
4 cups cold sparkling water or club soda
1/2 teaspoon sea salt
1/2 teaspoon black peppercorns, coarsely cracked
Lime wedges for garnish, optional

Whisk together the lime juice and sugar, making sure that the sugar dissolves completely. Pour into a large pitcher and stir in the club soda, salt and peppercorns. Serve over ice and garnish each glass with lime wedges if desired.