Cocktails and Dreams

By Rita Demontis, QMI Agency

June 5th, 2010

All this glorious warm weather has us thirsty for refreshing summer drinks!

I love the idea of blending favourite seasonal fruits like strawberries and upcoming peaches and nectarines into thirst-quenching coolers, where the presentation is not only delicious but pretty as a picture, too!

Clip and save the following recipes, courtesy of Foodland Ontario, perfect not only for outdoor entertaining but any bridal or party occasions, too!

SANGRITA COOLER

Sangrita, a popular spicy Mexican beverage, is prepared with juicy, sweet, ripe Ontario tomatoes. Traditionally, a shot of tequila is served on the side to sip alternately with the Sangrita - slowly one after the other.

3 field tomatoes, peeled, seeded and quartered (about 1 lb/500g)

1 cup (250 ml) each of tomato and orange juice

2 Tbsp. (30 ml) diced red onion

1 tsp. (5 mL) hot pepper sauce

1 clove garlic, minced

1 piece (4 inches/10 cm) cucumber, peeled and chopped

4 stalks celery

In blender, combine tomatoes, tomato and orange juices, red onion, hot sauce, garlic and cucumber; process until smooth. Refrigerate to thoroughly chill. Stir to mix. Pour into chilled glasses and garnish with celery stalk.

TIPS:

To peel tomatoes, cut an 'x' in bottom of each and place in heatproof bowl. Cover with boiling water and let stand for about 30 seconds or until skins begin to split. Immediately drain and cool in ice water. Peel and cut out cores. To seed tomatoes, cut in half crosswise and squeeze out seeds.

Serves 4.

PEACH BREEZE COCKTAIL

This is a refreshing summer drink, whether alcoholic or not, and another great reason to buy a basket of Ontario peaches.

4 large ripe peaches

1/4 cup (50ml) granulated sugar

1/4 tsp (1 ml) ground ginger

1/3 cup (75 ml) water

1/4 cup (50 ml) lemon juice

1 bottle (750 ml) cold dry white wine (or 2 to 3 cups/500 to 750 ml) lemonade

1 Tbsp. (15 ml) orange liqueur (optional)

Peach wedges and fresh mint or lemon balm

Peel, pit and coarsely chop peaches; place in blender. Add sugar and ginger; purée until as smooth as possible. Whirl in water, then lemon juice; purée until mixed.

In 8 cup (2 L) measuring cup or freezer container, stir together peach purée, wine, and orange liqueur (if using). Cover surface with plastic wrap. Freeze for about 30 minutes or until very cold, stirring once or twice.

Serve in martini-style glass garnished with peach wedge and fresh mint.

NOTE: For a nonalcoholic drink, stir in lemonade immediately after puréeing, then serve over ice.

Serves 8.

STRAWBERRY SANGRIA

From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with Ontario white wine to create a Sangria Blanco - a switch from the traditional red. So light, pretty and refreshing!

1 botttle (750 ml) dry white wine (Chardonnay, Pinot Grigio)

1/2 cup (125 ml) orange liqueur

2 Tbsp. (30 ml) granulated sugar

3 cups (750 mL) quartered strawberries

1 cup (250 ml) white cranberry juice

1 cup (250 ml) chilled lemon-flavoured sparkling water

Mint sprigs

In large glass pitcher, combine wine, orange liqueur and sugar; stir until sugar is dissolved. Add strawberries and juice. Refrigerate until chilled.

Just before serving, stir in sparkling water. Fill each glass with ice cubes; pour sangria over top. Garnish with mint sprigs.

TIP: To make fruit ice cubes, place 1 small strawberry (cut in half if large), into each ice cube compartment; fill with water or juice. Freeze until solid, about 4 hours.

Serves 6.

WHITE SANGRIA WITH NECTARINES AND CORONATION GRAPES

This spectacular, refreshing white wine punch has succulent summer fruit to enjoy in the cooling sips. For a party, double the recipe and serve in a large punch bowl.

2 bottles (750 ml each) Pinot Grigio or other dry white wine

1-1/2 cups (375 ml) peach schnapps or orange-flavoured liqueur

1/2 cup (125 ml) granulated sugar

6 nectarines, pitted and sliced or chopped

2 cups (500 ml) Blue Coronation Grapes or wild blueberries

Soda or sparkling water (optional)

Into large pitcher, pour wine and peach schnapps. Stir in sugar until dissolved. Add nectarines and grapes. Chill for several hours before serving. Pour over ice in glass, along with some of the fruit. If desired, top with soda water.

For Non-alcoholic Punch: Use 6 cups (1.5 L) white cranberry or white grape juice in place of wine. Replace schnapps with peach nectar. Omit sugar.

Serves 12.