Sparkling Limeade

As many of you know, Sean and I have decided to make a BIG change and move to Columbus, Ohio.  We will miss our friends and family very much, but we're ready for a new adventure - one with slightly cooler summers and 4 seasons.  I hope you'll wish us luck!  Natural Sugar's posts will continue like normal, so stay tuned as we drive across the country and adopt some Midwestern flair.  

As an ode to Arizona and the southwest, today's recipe is for a sparkling, quenching beverage that is perfect for hot summer days.  [Technically, this recipe is from Mexico, but who's counting?  Close enough, I say].  Several years ago, my family took a summer vacation to Mazatlan, Mexico.  We spent wonderful, long days on the beach, by the pool and eating delicious Mexican specialties like Molcajete.  One of my favorite recipes that I brought back from the vacation is this sparkling limeade.  My dad and I actually spent weeks perfecting it so we could drink this amazing and refreshing concoction at home.  It will always remind me of good memories near the border.  

Surprisingly persnickety for such a simple mix of ingredients, this beverage will impress you and your entire pool party.  Adjust the sweetness and acidity to please your own palate and spike it with a shot of Tequila if you need an extra kick. 

Equal parts of sugar and water 

Lime zest

Juice from 8 limes (only use fresh, the bottled kind does not work well for this recipe)

Club Soda

Lime slices, garnish

Shot glass, to measure

In a small saucepan, combine equal amounts of water and sugar.  When mixture has dissolved, remove from heat and add the zest of 2 limes.  Allow mixture to cool and set in refrigerator.  Squeeze 8 limes and strain juice.  In individual glasses, place a slice of lime and fill with ice.  Separately, combine 1 shot of lime juice, 2 shots of simple syrup and 1 C. of club soda.  Stir to combine and pour over the ice.

Cherry Limeade

This is one of my favorite drinks of all time.  It reminds me of my brother Spencer, with whom I’ve shared many of these quenching boissons.  It is sweet and tart with just the right amount fizz.  To make it truly authentic, buy your ice from the local Sonic drive-thru.  For spike, vodka or tequila works best.  

Juice from 8 limes

Lemon lime soda

Maraschino cherries and juice (or grenadine)

In a pitcher, combine the lime juice and grenadine in a 1:2 ratio.  Add lemon lime soda on top and stir to combine.  Adjust measurements to taste.  Garnish your glasses with a lime slice and lots of ice.  

Fizzy Piña Colada

This weekend, Sean and I reunited with my “work family” for a pool party in Gilbert, AZ.  We had a great time catching up on everything from new jobs and crazy coworkers, to summer vacations and baby stories.  We had delicious food – the biggest sandwich I’ve ever seen & my friend Lisa’s husband Darrin’s creamy guacamole.  I brought a drink that my dad taught me to make – and it was a HUGE hit!  I figured this was good timing, since today is father’s day. 

My dad’s been making this drink for 30 years and I know why.  I couldn’t even find a thing about it to change.  It’s perfect.  I just added some vibrant garnish for looks.  Thanks dad for this incredible summer staple and for always being my go-to guy for advice, help and a grounded, objective opinion.  Happy Father's Day!

This drink’s got the pineapple and coconut flavor that you expect from a Piña Colada, with a tart fizziness that everybody loves.  It is frothy and icy and temptingly refreshing.

1 12 oz. can of frozen lemonade concentrate

12 oz. pineapple juice

½ C. cream of coconut*

¼ C. clear rum (or to taste)

Lemon lime soda

Raspberries

Lemon wedges

*Cream of coconut can be found in the liquor section, although it’s not alcoholic

In a freezer-safe container, whisk together the frozen lemonade, cream of coconut, juice and rum.  Make sure these ingredients are well combined, without lumps, and place the container in the freezer for at least 12 hours.  It will form a sorbet-like mixture.  Don’t worry – it’s not supposed to harden completely, because of the rum. 

Drench a glass of ice with the lemon lime soda, leaving just a smidge of room at the top.  Scoop a healthy (read: extra large) spoonful of the sorbet into the soda and stir until it’s completely combined.  Complete this drink with a wedge of lemon, some raspberries and a place by the pool for an amazing tropical getaway in a glass. 

Blackberry Caipirinha

I first tried this drink in Jyväskylä, Finland, with my friend Alla.  Funny, really, because it’s actually from Brazil.  I imagine it’s just as refreshing though, no matter where you are in the world. 

My visit to Finland seems like a lifetime ago now, and an entire world away.  Alla was gracious enough to invite me for a week to her land of the midnight sun.  And it truly was a midnight sun – I remember one night in particular, staggering out of a bar at 4 in the morning with the sun shining bright overhead – a confusing and unmistakably delightful memory.  

Alla introduced me to wonderful, foreign things like cucumber and Munster toasts, Finnish sauna, and her family’s summer cottage.   We had such a blast.  I wish I could do it all over again.  One of my favorite memories of Finland though, is how Alla tried to teach me to say “Hooray, Finland!” so that when my plane landed in Helsinki, I could shout it out.  Unfortunately, I couldn’t pronounce it correctly, and it came out “Whore!  Finland!”  My apologies to the shy, Finnish men and women on the plane.  Kiitos, Alla, for the unforgettable visit!  

 Alla and me outside of our apartments in Albi, France.

I’ve tried to order a Caipirinha many times in the U.S., but it’s hard to find.  So, I bought a bottle of Cachaça and made my own version.  A Caipirinha is normally made from lime, muddled with raw sugar and topped with rum.  My version adds some fizz and blackberries for color.  Try to find Ypioca rum – it’s the best.  

Cachaça Rum (Ypioca is best)

Lime

Sugar

Lemon lime soda

Blackberries

In a martini shaker, muddle together half of a lime with 1 T of sugar and 3 blackberries.  Add two measures of Cachaça and shake to combine.  Strain and pour into a glass of ice and top with lemon lime soda.  Garnish with a lime wedge.  

The view from Alla's summer cottage.

 Me, all ready for the wilderness outside Alla's summer cottage.

Asian Iced Tea

Sean is a coffee-addict.  Seriously.  But once in awhile, when his veins (and of course, mine, by mere proximity) are too full of coffee, we opt for Thai tea.  It can be found at any Thai restaurant worth its salt or at some indy coffee shops.  If you haven’t ever tried one, hunt one down immediately!  You’ll love what you find.  The way the cream clouds down through the orange tea is my favorite part.  This sweet drink will perfectly accompany your next spicy dish or replace your afternoon latte. 

2 quarts of water

10 packets of Asian or Thai tea (Masala works well)

1/2 C. sugar

Half & half

Bring water to a boil in a saucepan on the stove.  Add the sugar and dissolve.  Once the sugar has dissolved, add the tea bags and steep for about 5 minutes.  Allow tea to cool completely. 

Fill a tall glass with ice and pour the tea almost all the way up.  Top with a splash of half and half and let it cloud down. 

A Delicate Blend of Soft-Spoken & Sweet

This drink is inspired by the very first friend I met in Phoenix: Katie Davis.  We’ve shared many fond memories over the years, from high school outings, to trips to Europe, to good old movie nights.  She just got a job in New York City and moved there in time for New Years.  This toast is dedicated to her.  Best of luck, Katie and Tristan, as you explore an exciting and fresh chapter in your lives!  Happy New Years, everyone!

1 oz. Elderflower liqueur, like St. Germain

Champagne

Raspberries, to garnish

Pour the Elderflower liqueur into a tall flute and fill the rest of the glass with Champagne.  Add raspberries for color and decoration.  Share with someone special.  

Salted Caramel Cocoa

My European soul mate, Charlotte, introduced me to this scrumptious cocoa.  On a freezing day in Albi, France, I rode my bike through sleet and rain to get to Charlotte's flat in the city center.  When I arrived, soaked to the bone, she served me this delicious concoction.  I've added salted caramel, but it's just as satiating without it.  C’est vraiment le TOP! 

3.5 oz. milk chocolate bar

Sea salt, ground

Salted Caramel sauce, recipe follows

2 C. Whole milk

Whipping Cream
Espresso (when needed)

In a saucepan, bring the whole milk to a steam.  Do not let it boil.  Add the chocolate bar and melt until the mixture is truly milk chocolate.  Add 1-2 T. of caramel sauce and whisk into the mixture.  Pour into your favorite mug and top with whipped cream.  Drizzle with caramel sauce for show.  Sprinkle sea salt on top to garnish. 

*For the salted caramel sauce, I use the Joy of Cooking recipe and add salt. 

¼ C. Water

1 C. Sugar

½ C. butter, in cubes

½ C. heavy cream

1 t. vanilla

6 pinches of salt (about ½ t.)

Dissolve 1 C. of sugar in ¼ C. water.  Bring to a boil and allow it to cook to dark amber.  Add the butter and stir to combine.  Add the heavy cream and thoroughly combine.  Add vanilla and salt to taste.  The caramel sauce is thin until it sits, so allow it to cool before drizzling over the cocoa.  

The Sylaska: Intellectual Introspection

Some time ago, I had the idea to create a “how I see you” drink.  This is the first of several special drink recipes, inspired by my closest friends.  This first one is inspired by my dear friend Kateryna who is witty and well-versed, loyal, loving and accomplished and who probably knows me better than I know myself.  This drink is sweet and tart with an amaretto finish. 

Love you, K.

1 part Disaronno

2 parts Sour Mix

1 t. Vanilla

Raspberry, to garnish

In a small, round glass, mix the Disaronno and Sour Mix over ice.  Float the vanilla on top and garnish with raspberry.