50 cold drinks

The chefs have prepared refreshing carbonated drinks, shakes and cocktails for the entire summer season.

2. Cherry soda

Bring 1 cup of water to a boil with 1 cup of sugar and 1 cup of pitted cherries, simmer until syrupy. Strain into a glass of sparkling water.

3. Raspberry milkshake

Puree 1/4 cup raspberry jam with 1 cup milk. Place 1 tablespoon of jam in a glass. Add raspberry milk and sparkling water; stir.

4. Cherry Cooler

Puree 230 g of pitted cherries, 1/2 cup of sugar, and 1 cup of chilled strong hibiscus tea. Serve over ice, garnished with cherries.

5. Non-alcoholic gin and tonic

Mash 2 tablespoons juniper berries with 2 tablespoons fresh mint. Add 1 cup tonic; let steep for 20 minutes, then strain. Serve over ice; top with tonic and 1/4 teaspoon bitters.

6. Pink lemonade

Bring 1/2 cup water to a boil with 1/2 cup sugar and 1 cup raspberries; let cool. Strain into a pitcher, then stir in 1/2 cup lemon juice, 1 cup cold water and ice.

7. Drink with juice and ice cream

Scoop some vanilla ice cream into a glass. Mix equal parts grape juice and lemon-lime soda. Slowly pour over the ice cream.

8. Protein shake with fruit

Puree 60g of very soft tofu, 1 cup frozen fruit, 1/4 cup fruit juice, 1/2 cup soy milk and a little honey.

9. Kiwi punch

Puree 7 peeled and diced kiwis with 1/2 cup sugar, the juice of 2 limes, and 1 cup water; strain and serve over ice.

10. Coffee cocktail with caramel

Puree 1/2 cup espresso, 1/2 cup milk, 2 tablespoons each caramel sauce and sugar, and 1 cup crushed ice. Pour into 2 glasses; top with whipped cream and caramel.

11. Ginger juice

Soak 1 cup of grated ginger in 8 cups of water overnight. Add 1 cup of sugar; simmer for 1 hour, strain, and cool. Stir in a few drops of almond extract and serve over ice; top with sparkling water.

12. Raspberry shrub

Fill a jar with raspberries; cover with apple cider vinegar (6%) and let steep overnight. Strain into a saucepan and add 1 cup sugar to 1 cup liquid; simmer for 15 minutes, then cool. In a glass, combine 3 tablespoons of the raspberry mixture with ice, lime juice, and sparkling water.

13. Water with lemon and cucumber

Combine 3.8 quarts ice water, 1 sliced ​​lemon, and 1/2 sliced ​​cucumber; chill.

14. Iced ginger tea with peach

In a pitcher, mash 6 canned peach halves with 1.5 cups of canned juice, 1/3 cup of sugar, and 1 tablespoon of grated ginger. Add ice and 6 cups of iced English breakfast tea.

15. Chocolate-cherry cocktail

Puree 1 cup softened vanilla ice cream, 1/4 cup milk, 1/2 cup frozen cherries and 8 chocolate chip cookies.

16. Sweet tea with apricot

Steep 4 black tea bags in 4 cups of cold water in the sun for several hours. Stir in 2 cups of apricot nectar, 1/4 cup of syrup (see #17), the juice of 1 lemon, 1 teaspoon of vanilla extract (a pinch of vanillin), and 1 cup of fresh mint; chill.

17. Strawberry Limeade

Make the syrup: Dissolve 1 cup sugar in 1 cup water in a saucepan over low heat; let cool. Stir in 1 cup lime juice, 2 cups water, sliced ​​frozen strawberries, and ice.

18. Peach Cooler with Lavender

Prepare half the syrup (see #17) by adding 1/4 cup dried lavender to the hot mixture; cool. Puree 1/2 cup syrup with 700 g peaches and 1 cup water; strain. Stir in lemon juice and serve over ice.

19. Iced Masala Tea

Brew 6 black tea bags in 4 cups of water with a piece of ginger (2.5 cm) and 2 tsp. spices for masala teaCool, remove the tea bags and ginger, and stir in 1/4 cup honey. Serve over ice with unsweetened condensed milk.

20. Green tea with guava

Pour equal parts guava juice and green tea into a glass with ice; garnish with lemon.

21. Quick Horchata

Sweeten the rice milk with sugar and add a pinch of cinnamon. Serve in a glass with ice, sliced ​​melon, and walnuts.

22. Strawberry Guava Lemonade

Mash 4 diced strawberries with 2 tablespoons of sugar and 4 tablespoons of guava juice in a glass. Fill with ice, then add 6 tablespoons of lemon juice and lemon slices.

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23. Melon Smoothie

Puree 1 cup each frozen melon and frozen cucumber cubes with the juice of 1 lime and sugar.

24. Vietnamese Iced Coffee

Add 3 tablespoons of sweetened condensed milk to a glass with ice; stir in 1 cup of chilled strong coffee.

25. Peanut Butter Frappe

Puree 1/4 cup peanut butter with 1 cup milk. Pour a little chocolate syrup into a glass, then top with the milk and peanut butter. Slowly pour in the soda water and stir.

26. "Agua Fresco"

Puree 2 unpeeled cucumbers with the juice of 2 limes, 3 tablespoons sugar, 1 cup water, and 1/4 serrano pepper; strain. Serve over ice.

Cold alcoholic drinks

27. Rum and Pineapple Cocktail

Fill a glass halfway with sparkling cider and ice. Add about 45 ml of dark rum and some pineapple chunks.

28. Margarita with beer

Salt the rim of a beer mug and fill it with ice. Add lager, a splash of lime juice, tequila, and hot sauce to taste.

29. Elderberry Fizz

Fill a glass halfway with ice and cranberry juice. Add a splash of vodka and elderflower liqueur. Top with soda water and garnish with mint.

30. Paloma Cocktail

Pour about 45 ml of tequila into a glass with ice and top with grapefruit sparkling water.

31. Lychee with wine

Puree half of the lychee from the jar (590 ml) along with all the syrup; strain. Mix with 2.5 cups of Lillet aperitif, add a few drops of rose water and bitters.

32. Beer with tomato juice

Mix equal parts tomato juice and pale ale. Serve with ice and lime wedges.

33. Pimm's Cup with ginger

Pour 60ml of Pimm's No. 1 punch into a glass with ice. Squeeze a lemon wedge for juice; top with ginger ale and garnish with a cucumber stick.

34. Spritz with sake

Combine 1 basil leaf, 6 mint leaves, 2 strips of lemon zest, 1 orange wedge, 1/4 cup diced cucumber, and 45 ml orange liqueur in a shaker with ice; shake. Pour into a glass and top with sparkling sake.

35. "Margarita"

Place 90 ml of tequila, 60 ml of lime juice, 30 ml of syrup (see No. 17) and ice in a shaker; shake. Strain into a glass with ice.

36. Watermelon-coconut cooler

In a blender, combine 8 cups frozen cubed watermelon with 240 ml lemon vodka, 200 ml syrup (see #17), and coconut water from a 520 ml can. Serve with watermelon wedges.

37. Strawberry Orange Daiquiri

Puree 2 cups crushed ice, 1 cup sliced ​​strawberries, 120 ml light rum, 30 ml orange liqueur, 60 ml lime juice and 1 tbsp superfine sugar. Pour into 2 glasses.

38. Non-alcoholic daiquiri

In the previous recipe, use 1/2 cup fresh orange juice instead of liquor.

39. Dirty Martini

Place 45 ml of bourbon, 7 ml of Lillet aperitif, 15 ml of cherry brandy, 1 tsp of lemon juice, a couple of drops of bitters and ice in a shaker; shake and strain into a martini glass.

40. "The Old Cuban"

Muddle a handful of mint leaves in a shaker with 45 ml of rum, the juice of 1 lime, 30 ml of syrup (see No. 17), and 1/4 teaspoon of bitters. Shake with ice; strain into a champagne flute and top with champagne.

41. Cherry Ricky

Mash 6 pitted cherries, 3 lime wedges, and 2 teaspoons of sugar in a glass. Add 90 ml of gin and ice.

42. Blueberry slush

Puree 120 ml tequila, 60 ml Blue Curaçao, 1/2 cup blueberries, the juice of 3 limes, 1 tablespoon sugar, and 3 cups ice until loose. Pour into 2 sugar-rimmed margarita glasses.

43. "Shandy"

Mix equal parts ginger ale and light beer; serve over ice in a glass.

44. Aperitif with grapefruit and lime

Mix 2 parts Aperol and 1 part vodka with crushed lime wedges and pink grapefruit juice. Garnish with raspberries.

45. Creamsicle Cocktail Float

Spoon some vanilla ice cream into a glass; add 30 ml of mezcal and 180 ml of orange soda.

46. ​​Melon Sangria

Combine 1 bottle white wine, 1/2 cup green melon liqueur, the juice of 3 limes, and 1/4 cup sugar in a pitcher; chill. Garnish with melon balls.

47. Blueberry vodka cocktail

Pour 2 teaspoons of Blue Curaçao into a chilled martini glass; add 1/4 teaspoon of orange bitters. Shake 45 ml of blueberry vodka with ice in a shaker, then strain into the glass. Garnish with blueberries.

48. Cherry cocktail with wine and gin

Pour 30 ml each of cherry syrup and gin into a glass filled with ice; add a splash of soda water. Add a layer of red wine, pouring it over the back of a spoon. Garnish with a maraschino cherry.

49. Gin and tonic with rosemary

Muddle a lime wedge with 4 cucumber slices in a glass. Add 60 ml of gin, a sprig of rosemary, and some ice; top with tonic.

50. Champagne punch

In a punch bowl, combine 1 bottle of champagne, 2 cups of club soda, 1 cup of peach nectar, and 1/2 cup of brandy; add sliced ​​peaches and berries.







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