A tall cool one helps you chill out

  • By Lucinda Scala Quinn / Martha Stewart Living Magazine
  • Wednesday, August 10, 2005 9:00pm
  • Life

Here’s a quick multiple-choice quiz: Which summer drink should you mix up to cool down?

* A Bloody Mary made in a blender;

* A chocolate egg cream to be sipped with a straw;

* A frozen white-wine sangria topped with fruit.

If you can’t pick one, no worries. It’s a trick question – they’re all just right.

While the season’s heat is at its peak, raise a glass and celebrate with these eight cool drinks.

This concoction includes wine, brandy and fruit.

Frozen white sangria

1/2 peach

1/2 plum

3 strawberries, chopped, and frozen until hardened

1 tablespoon frozen orange juice concentrate

3 tablespoons superfine sugar

1/2 cup dry white wine

2 tablespoons brandy

1 1/2 cups small ice cubes

Fruit slices, for garnish

Mix all ingredients in a blender until smooth. Garnish and serve. Makes 2 servings.

Creamy from the yogurt and milk, and sweet from the blueberries and honey, this milkshake remains virtuous: The yogurt is low-fat and the milk is skim.

Blueberry smoothie

1/2 cup blueberries

1/2 cup low-fat vanilla yogurt

1/2 cup skim milk

2 tablespoons honey

5 small ice cubes

Mix all ingredients in a blender until smooth. Serve immediately in tall glasses. Makes 2 servings.

A cheery pink drink – basic lemonade blushed with pitted cherries – appeals not only to kids but also kids at heart.

Cherry lemonade

1pound sweet cherries, pitted

1cup sugar

13/4cups fresh lemon juice (about 12 lemons)

Set aside 10 cherries. Stir together sugar and remaining cherries in a large bowl, and let stand until cherries release juices, about 10 minutes.

Add lemon juice; stir until sugar has dissolved and liquid is bright pink.

Transfer to a pitcher. Stir in 6 cups cold water and reserved cherries. Serve over ice. Makes about 91/2 cups.

Dressed up for the table with fresh berries and mint sprigs, seltzer and syrupy raspberry vinegar make a thirst-quenching combination.

Raspberry spritzer

1/4cup raspberry vinegar

6tablespoons sugar

2quarts seltzer (about 2 liters)

Raspberries, for garnish

Fresh mint leaves, for garnish

Bring vinegar and sugar to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until sugar has dissolved, about 1 minute. Set syrup aside to cool. Put syrup in a pitcher, and stir in seltzer; add ice. Garnish and serve. Makes 2 quarts.

The king of diner drinks is actually made with milk, chocolate syrup and seltzer, but no eggs.

Egg cream

1/4 cup chocolate syrup

1/2cup milk

1cup cold seltzer

Put 2 tablespoons chocolate syrup into each of two 10-ounce glasses. Add 1/4 cup milk to each. Divide seltzer between glasses; stir vigorously and serve. Makes 2 servings.

Semifreddo means “half cold” in Italian. Here it refers to the slushy mixture that brings texture and flavor to this classic champagne cocktail.

Semifreddo bellini

1 cup peeled, chopped peaches, frozen until hardened, plus peach slices for garnish

1/4 cup peach schnapps

3/4 cup plus 2 tablespoons chilled champagne or sparkling white wine

2 tablespoons superfine sugar

1 cup small ice cubes

Blend chopped peaches, peach schnapps, 2 tablespoons Champagne, the sugar and ice in a blender until smooth. Divide mixture between two glasses; top off each glass with 1/4 cup plus 2 tablespoons champagne. Garnish and serve. Makes 2 servings.

Mixed in a blender with tomatoes in unexpected hues, these Bloody Marys may look different, but they use all the traditional ingredients – tomato juice, vodka, Worcestershire sauce, hot-pepper sauce and salt.

Frozen Bloody Marys

1/2 cup bottled red tomato juice, or fresh yellow or orange tomato juice extracted with a juicer

1 tablespoon fresh lemon juice

1 cup fresh red, yellow or orange tomato chunks, frozen

1 tablespoon plus 1 teaspoon Worcestershire sauce (use just 1 teaspoon with yellow or orange tomatoes)

3 dashes hot-pepper sauce

1/4 cup vodka

1/4 teaspoon salt

1 1/2 cups small ice cubes

Freshly ground pepper

Skewers of grape tomatoes, fresh basil and mozzarella cubes for garnish

Blend tomato juice, lemon juice, frozen tomatoes, Worcestershire sauce, hot-pepper sauce, vodka, salt and ice in a blender until smooth. Season with pepper. Divide mixture between two glasses. Garnish and serve. Makes 2 servings.

Pineapple and coconut rum bring the taste of the tropics north.

Latin Lover

1/4 cup frozen pineapple juice concentrate

2 tablespoons frozen orange juice concentrate

2 tablespoons frozen cranberry juice concentrate

1 tablespoon fresh lime juice

1/4 cup coconut rum

1 1/2 cups small ice cubes

Fresh sugarcane, for garnish

Mix concentrates, lime juice, rum and ice cubes in a blender until smooth. Garnish and serve. Makes 2 servings.

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