9 cooling non-alcoholic summer drinks (1919)
Some cooling summer beverages that sparkle but do not kick
by Virginia Carter Lee
The wearied and jaded mortal who seeks the shadiest corner of the piazza, declaring himself dead to the world, has never yet been found proof against the seductive comfort of a tall, tinkling glass filled with an iced drink.
Many of these fizzes, rickeys and juleps have hitherto owed their popularity largely to alcohol, but this summer’s hostess must turn her attention to the infinite variety of delicious beverages possible without the use of these stimulants.
We may yet be convinced that when the alcohol is absent, the drinks are more apt to perform their true mission as thirst quenchers and heat dispellers. The fruit juices and different varieties of carbonated waters and ginger ales satisfy the palate and cool the blood in a most refreshing manner.
If possible, prepare the fruit puree which forms the basis of most of these summer “punches,” “cups” and “frappes” several hours in advance of service, to blend the different flavors successfully. A slice or two of cucumber is an excellent addition, bringing out the fruit flavors most satisfactorily. Be very careful in preparing any summer drink not to oversweeten it, as a certain tartness is desirable. If sections of fresh fruit are added, provide a long-handled spoon so that they may be eaten.
Cold tea forms a splendid basis for almost any summer punch. Lemons, oranges and limes combine particularly well with it, and a little chilled rice water (water in which rice has been cooked) seems to give a certain “body” to the beverage besides tending to counteract any stomach disturbance from eating a quantity of chilled acid fruit, especially if one is very warm.
Preserved ginger is still another ingredient that, used with a skilled hand, imparts a novel zest to chilled drinks. A small jar, when opened, will keep for some time, and a couple of tablespoonsful of the chopped ginger with the thick syrup can be used occasionally to impart variety.
The following tested recipes for summer beverages will furnish no mean substitutes for those served in the “good old days”:
Loganberry fizz
Slice into a bowl three lemons and add one cupful of sugar, three sprigs of mint and a thinly sliced orange. Chill on the ice for two or three hours and add one quart each of cracked ice, loganberry juice and carbonated water poured from a height. Have both fruit juice and water iced, remove the mint and serve in tall glasses ornamented with tiny bouquets of fresh mint.
Canton tea cup
Mix together one pint of cold strained tea, two tablespoonsful of chopped preserved ginger with the syrup, half a cupful of sugar and the juice of two lemons. Place on the ice to chill and ripen, and just previous to serving add a quart of chilled ginger ale and a cupful of halved pitted cherries with the juice. Pour over a small block of ice that has been placed in a punch bowl.
Coffee and maple frappe
Mix together a pint of strong strained coffee and a cupful of thick maple syrup and cook over hot water for five minutes; then stir in two well-beaten eggs with a pinch of salt and continue to stir until well-thickened. Remove from the fire cool and chill. When ready to serve, blend in half a cupful of thick cream and add a cupful of chilled milk, a pint of cracked ice and half pint of iced carbonated water. Serve from a tall crystal pitcher.
Pineapple fruit punch
Shred into a large bowl the edible pulp from a ripe pineapple and add two thinly sliced oranges, three or four slices of peeled cucumber, on pint of large strawberries, cut in halves, one diced banana and a large cupful of sugar. Chill on the ice, remove the cucumber, add a dusting of ground cinnamon and dilute to the desired strength with chilled Apollinaris water. Serve in tall slender glasses with long-handlt spoons, so that tho fruit can I eaten.
Diplomatic Rickey
Pour into a bowl a pint of red raspberry or loganberry juice and add the juice from two limes, a bit of stick cinnamon, one small cupful of sugar and the whites of two eggs whipped to a stiff froth. Chill on the ice for two hours. Remove the cinnamon and whip with an egg beater. Pour in gradually from a height one quart of chilled seltzer water, add a quart of shaved ice and serve immediately.
Debutante punch
Prepare one pint of sweetened, strong lemonade and add three ta blespoonsful of strained tea, two chopped, peeled oranges, a tiny bunch of fresh mint, one quart of either red or white grape juice and a pint of carbonated water. Pour slowly over a block of ice placed in the punch bowl.
Medley cup
Make a syrup by boiling one pint of rice water, one large cupful of sugar, the grated yellow rind of one lemon, a piece of stick cinnamon, three whole cloves and a small cupful of raisins for ten minutes. Strain, cool and chill on the ice. When ready to serve, add two thinly sliced oranges, the juice of two lemons and a quart of chilled lemon soda. Serve from a large tankard in which has been placed a pint of cracked ice.
Boston punch
Pour one quart of boiling water on two tablespoonsful of tea leaves and half a bunch of fresh mint. Let stand for four minutes, then strain. Cool, add a small cupful of sugar, two sliced lemons and chill on the ice. At serving time, pour in a quart of unfermented white grape juice and add a pint of cracked ice and a pint of red raspberries. Serve in slender glasses with straws.
Canton cup
This is very refreshing. Place in a large bowl a cupful of chopped preserved ginger and add one quart of unfermented grape juice, one cupful of sugar, half a cupful each of orange juico and lemon juice, and one cupful of loganberry juice. Chill on the ice, and just previous to serving add a quart of chilled sparkling water and a quart of cracked ice.
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Publication: New-York Tribune
Original title: Keeping step with Prohibition in the kitchen
