Cool drinks: 10 retro sippers for summer (1977)

Cool drinks 10 retro sippers for summer (1977)
Cool ‘sippers’ fit an easy lifestyle

In most places, summer weekends are a time of informal visits by friends and neighbors. A lazy hour’s break on the porch or patio is a pleasant and relaxing diversion. We wear more casual clothes, spend more time cooling off, serve more cold meals and probably have more fun. Drink preferences change, too.

Tall, fruity coolers, with or without spirits, are much more refreshing than the usual carbonated soft drinks or heady cocktails. Try red rum cooler, iced tea Hawaiian, Hawaiian rainbow or sunshine floats.

Or try one of five different cool cranberry concoctions for super sipping at home or to take along on a picnic. (The recipes for each of these is given for 6 servings, but ingredients need only be doubled or tripled to serve a crowd.) A nice idea at cocktail time or for a party is to have two serving pitchers or bowls, one with the suggested liquor added, and the other without for children and teetotalers.

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And whether you’re heading for the tennis courts, golf course, baseball diamond or jogging track this summer, there’s no question you’ll work up a thirst. below on pep and in need of quick energy. To solve that problem, try cocoa a la mode or Swiss mint soda.

Cool drinks 10 retro sippers for summer (1977)

Red rum cooler

12 ounces frozen red fruit punch concentrate
1 cup water
1-1/2 cups unsweetened pineapple juice
2 envelopes daiquiri mix
3 cups club soda
1-1/2 cups light rum
Ice cubes
Fresh or canned pineapple sticks for garnish (optional)

In a pitcher, stir punch concentrate, water, pineapple juice and daiquiri mix until mix is dissolved. Slowly stir in club soda. Add rum and ice. Pour into tall glasses. Garnish with pineapple stick.

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Makes about 2 quarts.

Iced tea Hawaiian

4 tea bags
2 cups cold water
12 ounces frozen red fruit punch concentrate
2 cups water
2 tablespoons lemon juice
2 cups orange soda
Ice cubes
Citrus slices for garnish

Early in the day, place tea bags in cold water in a large pitcher; let stand at least 6 hours or overnight; remove tea bags. Add punch concentrate, water and lemon juice. Slowly pour in orange soda; stir. Add ice cubes and citrus slices for garnish.

Makes about 2 quarts.

Hawaiian rainbow

Orange juice
2 medium ripe bananas
2 cans (46 ounces each) red fruit punch, chilled
Lemon juice
Ginger ale

For each Hawaiian Rainbow, measure 1 tablespoon lemon juice into a 10- or 12- ounce glass. Put 2 or 3 cubes in glass and half fill with fruit punch. Add ginger ale and stir. Serve at once.

Makes 8 to 10 servings.

The day before: To make rainbow cubes. leave sections in two ice cube trays. Pour enough orange juice into each to make 1/4-inch full; freeze until almost firm. Add 2 thin slices of banana to each section; freeze until set. Add another layer of orange juice; freeze until firm. Fill each tray with red fruit punch and freeze until hard.

Note: To unmold cubes, fill a shallow pan with very warm water; dip ice cube tray in it for a few seconds; invert and turn cubes into a dish or ice bucket. Keep unused cubes in plastic bags in freezer.

Sunshine floats

2 quarts red fruit punch, chilled
1 can (6-ounce) frozen tangerine or orange juice concentrate, partially-thawed
1 cup water
1 pint lemon sherbet
Mint sprigs for garnish (optional)

In each of two medium-sized pitchers or containers, combine half of the punch. tangerine or orange juice and water; stir until juice is dissolved. Chill in refrigerator.

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To serve, pour punch into tall glasses. Top each with a small scoop of lemon sherbet. Garnish each with a mint sprig, if desired.

Makes about 2-1/2 quarts.

Berry crimson flip

1 pint strawberries, hulled
1/3 cup sugar
4 cups cranberry apple drink, chilled
2 cups Tom Collins mixer, chilled
Ice cubes
Strawberries for garnish
1 cup gin or vodka (optional)

In a blender, whirl strawberries, sugar and 1 cup of the cranberry apple drink. Pour into a tall pitcher and stir in remaining juice and Tom Collins mixer. Chill until ready to serve. Place ice cubes into 6 glasses and fill with cranberry mixture. Garnish with strawberries. If using gin, stir gin into drink along with Tom Collins mixer. Garnish glasses with strawberries.

Cranberry pineapple fizz

1 egg white
4 cups cranberry juice, chilled
1 can (6-ounce) frozen pineapple juice concentrate, thawed
12 ice cubes
Lemon peel twists
1 cup bourbon whiskey (optional)
Sliced fresh pineapple for garnish

In a blender, whirl egg white and half of the cranberry juice until foamy. Pour into a tall pitcher. Place remaining cranberry juice and pineapple juice and cubes into blender and whirl until ice cubes are crushed. Pour into pitcher and stir to blend. Pour into 6 glasses at once and serve garnished with lemon peel twists. If using bourbon, stir it into drink along with cranberry juice mixture. Garnish glasses with pineapple.

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Pink ‘n’ creamy cranbanana whirl

2 ripe bananas, cut into 1-inch pieces
1 cup orange juice, chilled
4 cups cranberry apple drink, chilled
1/2 cup heavy cream
Crushed ice
1 cup dark rum (optional)

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In a blender, whirl bananas and orange juice until smooth. Pour mixture into a tall pitcher and stir in cranberry apple drink and cream. Chill until ready to serve. Half fill small glasses with crushed ice and fill with cranberry mixture. If using rum. stir rum into drink along with heavy cream.

Double berry dandy

1 package (10-ounce) frozen raspberries
4 cups cranberry juice or grape cranberry drink
2 cups club soda, chilled
Ice cubes
Lime slices for garnish
1 cup gin or vodka (optional)

Whirl raspberries and half of cranberry juice in a blender until smooth. Pour into a very tall pitcher with remaining cranberry juice. Stir in club soda. Place 3 to 4 ice cubes into 6 glasses and fill with cranberry mixture. Add lime slices. If using gin or vodka. stir into punch along with club soda. Garnish glasses with sliced lime.

Cocoa a la mode

4 heaping teaspoons hot cocoa mix
1 bottle (7-ounce) club soda
1 scoop frozen raspberry yogurt

Combine cocoa mix and 1/3 cup of club soda in blender. Blend for 30 seconds. Pour into tall glass and fill with club soda. Top with a scoop of frozen yogurt. Garnish as desired. Makes 1 serving.

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Swiss mint soda

4 heaping teaspoons hot cocoa mix
3 large fresh mint leaves, crushed
1 bottle (7-ounce) club soda
1 scoop vanilla ice cream
Fresh mint leaves (optional)

Combine cocoa mix, 1 mint leaves and 1/3 cup club soda in blender. Blend for 45 seconds. Pour into tall glass and fill with remaining club soda. Top with a scoop of vanilla ice cream. Garnish with mint leaves if desired. Makes 1 serving.

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