It tnin&lt

a

s the weather warms up, the trend toward
lighter drinks, both alcoholic and non-alcoholic,
increases. The country's newest craze, fruit-fla-
vored bottled spritzers and iced teas, is flood-
ing the markets. But these quenchers can't
begin to match the fresh, rich flavors of homemade brews.
When you have a thirst for frosty tea, whip up a batch of
Pineapple Citrus Iced Tea— an invigorating merger of fruit
juices and orange spice tea. Serve it for a luncheon, show-
er or simply cooling off. Whirl mango in the blender with
lemonade and fizz up a tropical mix far too exotic to be la-
beled lemonade. Garden Salad Bloody Mary is a spicy
brunch favorite, but it's appealing before dinner too. And
to heighten summer's bounty, imbue vodka with fresh straw-
berries; and in a month, you'll have a luscious flaming rasp-
beny cordial. Serve it as an aperitif, or for a sensational
summer slurpy, add raspberry juice and sparkling water.
For chilling out with your friends, make up a batch of
Frozen Flaming Margaritas or Apricot Sangria Blanco. As
vivid as a summer sunset, the margaritas are designed to
be made up by the blenderful and are quickly assembled,
if you peel the peaches ahead. And when you want some-
thing sweet, but don't want to make dessert let Frosty Cap-
puccino Cooler play double duty. You won't even need to
turn on the coffee pot

Qajtdeit Ealad 'Bloody cMaityg

4 cups vegetable juice cocktail
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup vodka
1 tablespoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon garlic powder
Tabasco to taste
Garden Salad Garnish:
4 green onions, root end trimmed
4 stalks celery with leaves
4 baby carrots, peeled
4 radishes
4 thick slices cucumber
4 slices lemon, but for rim of glass

In a pitcher or large bowl, stir together all ingredients
for Bloody Mary. Refrigerate until serving or overnight
Pour into tall glasses filled with ice. Garnish each with a
green onion and celery stalk. Place 1 carrot, 1 radish and
1 cucumber slice on one end of a skewer. Add to glass. Re-
peat with remaining skewers. Garnish the rim of each glass
with a lemon slice.
Makes about 4 3/4 cups, or 4 servings.

cPnteappleapia OceiTia

4 cups boiling water
3 Constant Comment tea bags
4 sprigs fresh mint
2 cups unsweetened pineapple juice
1 cup orange juice
1/3 cup fresh lemon juice
2/3 cup frozen limeade concentrate
Garnish: Lemon, lime and orange wedges, pineapple
wedges, mint sprigs and skewers.

Place tea bags in a bowl or pitcher. Pour boiling water
over and let steep 1 hour. Strain into a 2-quart pitcher. Stir
in mint, juices and concentrate. The tea may be refriger-
ated overnight
For garnish, alternate fruits on long skewers, ending
each with a sprig of mint. Stir tea well and pour into tall
glasses. Place a skewer in each glass to-use as a swizzle
stick.
Makes 8 cups.

Pitozot

c2 fainefitg CMGOgOtittle

2 large fresh ripe peaches or 2 cups frozen peach slices
1 cup sliced fresh strawberries
1/2 cup tequila
1/4 cup triple sec
1/2 cup frozen limeade concentrate
2 cups ice cubes
Garnish: Fresh strawberries and thickly sliced peaches.

To peel fresh peaches, bring a medium saucepan of wa-
ter to a boil. Add peaches and boil for 40 to 60 seconds or
until peel loosens. Run under cold water, peel and slice;
you should have 2 cups. Place in blender with remaining
ingredients. Puree until smooth. Pour into individual mar-
garita (or large martini or large wine) glasses. Garnish with
strawberries and peach slices.
Makes about 41/2 cups.

ag PbeNta 00 /did

1/2 cup sugar
1 cup water
2 cups fresh raspberries
1 quart vodka

In a medium saucepan over medium high heat, bring
sugar with water to a boil, stirring until sugar dissolves.
Turn off heat and cool to room temperature. Stir in vodka.
Place raspberries in a tall 2-quart (8 cup) glass jar with lid.
Pour in vodka syrup. Cover and store in a cool dark place

for 1 month, shaking the jar lightly once a week. Makes
about 6 cups.

ocrapbelyly Owleat Eptifzeit

Cran-raspben-y juice for ice cubes
1 ounce (2 tablespoons) Raspberry Cordial (above)
1/2 cup cran-raspberry juice
1/2 cup seltzer water
Garnish: Fresh raspberries

To make ice cubes, fill an ice cube tray with cran-rasp-
berry juice and freeze until firm. To make spritzer, place
several cran-raspbeny ice cubes in a tall glass. Add Rasp-
berry Cordial, juice and seltzer water. Stir to mix. Garnish
with 3 or 4 raspberries. Makes 1 (9 ounce) serving.

PAOSt Cappticciiho Ocofe/t
1/4 cup sweetened condensed milk
4 teaspoons instant espresso powder
1 cup regular or 2 percent milk
1/8 teaspoon ground nutmeg
1 cup ice cubes
Irish Cream liqueur (optional)
Nutmeg for garnish

Blend condensed milk, espresso powder, milk, nutmeg
and ice cubes until smooth and frothy. Pour into Irish cof-
fee mugs or footed glasses or goblets. Stir 1 ounce Irish
Cream Liqueur into each serving, if desired. Dust the
top with a sprinkling of nutmeg.
Makes 3 cups; 2 servings.

//picot Ecntglia Eiahco

1 bottle (1.5 liters) Chardonnay or dry white wine
1/2 cup orange liqueur, such as'll-iple Sec
2 cups apricot juice or nectar
2 cups sparkling water or seltzer
1 lemon, halved and sliced
21imes, halved and sliced
6 fresh apricots, pitted and quartered; or 2 small oranges,
halved and sliced

In a large bowl, pitcher or punch bowl, combine wine,
liqueur and apricot juice. Refrigerate until chilled or
overnight Before serving, stir in sparkling water and fruits.
Serve over ice in large wine goblets, adding a few slices of
fruit to each glass.
Makes about 10 cups.

Marlene Sorosky, a nationally renowned cookbook author and food columnist
is a contributing editor of Style. The recipes featured here are from her Enter-
taining on the Run: Lighter Menus for Faster Lives, to be published by William
Morrow next spring.

STYLE • SUMMER 1993

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