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ByNancyLindahl Driving past brown lawns and looking at brown should-be snow- capped mountains is mak- ing me thirsty. A powerful thirst that won't be slaked by a long pull on the garden hose, but must be quenched with ice and bubbles, in- triguing flavors, and col- orful bits of fruit, leaf and herb. Not to dismiss the clas- sic thirst-slakers of our childhood like a Shubert's Root Beer Float, or a per- fectly iced, fresh-squeezed lemonade, or the thirst- quenching power of a gen- tly brewed sun-tea iced tea or a cold-brewed iced coffee with just a shot of cream and a pinch of sugar, (thank you Todd Simpson, inventor of the Toddy Cold-Brew System, patented 1964), or simple, glorious ice-cold Chico tap water, but the new sum- mer coolers are informed by a new generation of fla- vor-seeking cocktail mix- ologists. Take the Moscow Mule for example, a classic '50s drink that did not origi- nate in Russia, but rather Los Angeles, invented by the then-recent purchaser of Smirnoff Vodka to pop- ularize vodka in Amer- ica. John Martin was the man that combined gin- ger beer with vodka in a friend's copper mug and created the original and very popular Mule. To- day's take on the classic is a little herbier and more handmade: RosemaryMintMule Makestwodrinks Ingredients: 3shotsvodka 1shot fresh lime juice 6slices peeled fresh ginger 8mint leaves (plus 2for garnish) 2small sprigs of rosemary (plus 2for garnish) 4cane sugar cubes seltzer water Directions: Add the ginger, mint, rosemary, lime juice and cane sugar to a cocktail shaker. Muddle the ingre- dients in the bottom of the shaker until thoroughly crushed. Add the vodka then add ice to above the level of liquid. Cap and shake for 10 seconds. Strain into copper mugs or glass DOFs containing ice cubes, fill with seltzer and garnish with remaining mint and rosemary. --- The idea here is not re- ally about cocktails but rather about interesting and refreshing day drinks — concoctions to sip and distract us from drought- related thoughts of depri- vation and hotness. The simplest of these are in- fused waters — lovely to look at and subtly sweet, they are reputed to have a mild cleansing effect on the body, which makes them both healthy and re- freshing. You can make them by the pitcher or the glass, or in quart mason jars and as long as they are refrigerated, the fruit should keep for 3-5 days. Replace when the water gets cloudy or the fruit turns mushy. Wash the fruit you will use, slice it into the pitcher or glass, fill with good old Chico tap water and re- frigerate. It takes around 4 hours to get a potent fla- vor infusion, and overnight is best. Here are some com- binations to get you started – if a recipe calls for lemon slices, go ahead and squeeze the juice from the remain- ing lemon into the glass. 1. orange + lemon + lime 2. lemon + raspberry + mint 3. lemon + cucumber + mint 4. blackberry + cherry + lime 5. strawberry + basil + lemon --- Along the same idea, but slightly more advanced is this non-alcoholic "day- cocktail" lemonade. A shot of vodka, rum or gin added to the mix will transform it into something more appro- priate for evening. Honey-Berry Lemonade Makes two drinks Ingredients: 6shots spring water 2shots lemon juice 1shot honey 6strawberries (plus 2for garnish) 6blueberries (plus 2for garnish) 6raspberries (plus 2for garnish) 2lemon rounds Directions: Add lemon juice, honey and berries to a cocktail shaker. Muddle the ingredients in the bottom of the shaker with a wooden muddler until the berries are crushed. Add spring water to the shaker. Add ice to above the liquid, and shake vigorously for 20seconds. Strain the cocktail into two tall glasses filled with ice, and garnish with remaining berries. --- For serious heat-deflec- tion there is no greater au- thority than the South, and this watermelon-slushy is a favorite of readers of the lifestyle magazine, "South- ern Living." Watermelon-Mint Margaritas Use le over watermelon to add sweet flavor and fun color to this lime drink. If you like your watermelon with a sprinkle of salt, try this cocktail with a salt rim instead of sugar. Makes 5 cups Ingredients: 4cups seeded and chopped watermelon fresh lime juice sugar 1/2 cup orange juice, (sub- stitute tequila if you want to use this as a cocktail) 1/4 cup sugar 1Tablespoon grated lime rind 1/4 cup fresh lime juice (about 3limes) 2Tablespoons chopped fresh mint leaves garnish: fresh mint sprig Directions: Place water- melon in a single layer on a baking sheet. Freeze 4hours or until firm. Coat rims of cocktail glasses with lime juice; dip in sugar. Process frozen watermelon, tequila, and next 4ingredients in a blender until slushy. Pour into glasses. Garnish, if desired. --- Tea-based summer drinks have the added ben- efit of caffeine if the torpor of a summer afternoon is putting you to sleep, and tea is a supreme thirst- quencher. Here are some jazzed-up ways with tea to titillate your summer pal- ate: Jasmine Ginger Coolers Makes 6-8servings Ingredients: 4jasmine teabags 8cups boiling water 2thumb-sized pieces of gin- ger, peeled and chopped 1/2 cup sugar 4lemons 2limes ice sprigs of lemon thyme or regular thyme lemon and lime slices to garnish Directions: Place the teabags, ginger, sugar and boiled water in a large bowl. Let brew for 10-15min- utes. Remove the teabags and ginger using a slotted spoon, then place the tea in the refrigerator for 2-3 hours until chilled. Squeeze the lemons and limes into a large pitcher and pour in the chilled tea until it is almost full. Add in slices of lemon and lime, then top with lots of ice. Muddle in a few sprigs of lemon thyme just before serving. This recipe can eas- ily be expanded into a refreshing party punch served in a classic glass bowl with slices of citrus fruits and sprigs of mint floating on top for gar- nish — a thirst-quench- ing spin on spiked iced tea that will be a defi- nite crowd-pleaser at any summer celebration! Rec- ipe by Nicky Corbishly. --- This simple brew, the Hi- biscus Highball has magnif- icent color. Add 2 ounces of gin, vodka, or white rum for cocktails, shaking the booze with crushed ice and tea to mix. Hibiscus Highball Ingredients: 3oz organic Hibiscus High Tea, brewed and chilled 3oz ginger beer Directions: Steep and chill Hibiscus High Tea. Strain into an ice-filled Collins glass, top with ginger beer, and garnish with a sprig of fresh mint and orange peel. If you are making punch, mix 1gallon of chilled Hibiscus High Tea with 1gallon of ginger beer and 2quarts of booze. Allow your guests to ladle the punch into an ice-filled cup. Makes about 25drinks. --- The trendiest summer concoctions involve bit- ters, a one-time medicinal plant-based digestive that adds depth and character to a drink. Chico's own arti- sanal bitters company, Five by Five Tonics Co. has some new flavors that can be en- joyed by adding a dash or two to sparkling water, or try, Lady Grey, a spiffed up iced tea with Five by Five's Aged Citrus Bitters, refresh- ing and alcohol free. Lady Grey Ingredients: 1oz lemon juice 1oz lavender flower syrup 4oz freshly brewed (cold) Earl Grey tea 2dashes Five by Five Aged Citrus Bitters Directions: Layer the in- gredients in a Collins glass, (tall, straight-sided) filled with ice. Add the cold tea, stir gently, and garnish with a lemon slice. --- On a sweeter note, this recipe from Sunkist fea- tures citrus fruit and Ginger Ale mixed with black tea. I skipped the sugar, or reduce it to ¼ cup, depending on the sweetness of the orange juice. Less sweet is more refreshing. Citrus "Mixed Doubles" Tea Cooler Recipe Makes 8 servings Ingredients: 11/2 cups boiling water 3tea bags 3/4 cup sugar 1/2 cup fresh squeezed Sunkist® lemon juice 1/2 cup fresh squeezed Sunkist® orange juice 1bottle (28oz.) ginger ale or lemon lime flavored soda, chilled ice cubes Directions: Pour boiling water over tea bags, steep 5 minutes. Remove tea bags. Stir in sugar, lemon and orange juice, pour in ginger ale. Add ice cubes, stir to chill. --- The final tea-based cooler is the venerable Pimm's Iced Tea. Pimms No. 1 is a gin- based aperitif invented by James Pimm in 1823. It's the quintessential English summer-afternoon drink, and the traditional drink of Wimbledon. In this recipe, Jamie Bou- dreau combines Pimms No. 1 with tea: Pimm's Iced Tea For one drink Ingredients: ice citrus wedges, mint sprigs and/or cucumber ribbons, for garnish 6ounces chilled brewed orange pekoe tea 1/4 ounce fresh lemon juice 3ounces Pimm's No. 1 (available at Mangrove Bottle) 1/4 ounce agave nectar Directions: Fill a highball glass with ice. Add the Pimm's, tea, agave nectar and lemon juice and stir well. Garnish the drink lav- ishly with cucumber and slices of citrus fruit. --- When it's just too hot to do anything but head for deep water and hang submerged from a do- nut-shaped floaty thing, try this full-lead tea and whiskey cooler with pretty, innocent chamo- mile flowers as a garnish. This drink is mild. The flavors are mild, chill, relaxed. You can literally drink a few glasses and not think twice about the brown lawn, the heat, or anything. Which can be delightful. Chamomile Honey and Whiskey Cocktail Ingredients: 6chamomile tea bags 32fluid ounces (4cups) hot water 4tablespoons honey 3fluid ounces whiskey, or bourbon 2orange slices 3lemon slices Fresh chamomile flowers (optional) Directions: Make hot water, pour hot water over tea bags, add honey, add bour- bon, let steep. Then shake in a shaker and pour over ice cubes. Carry to the pool or creek bank and sip while mostly submerged. --- The kitchen looks like a cross between a bar after a busy night and a chem- istry lab with lots of citrus peel. These summer cooler ideas have been percolating for a while and I had to try them all. I hope one or two of the recipes piques your inter- est and inspires you to step outside the safety of a gin and tonic or a glass of iced tea and expand your summer beverage bound- aries! Happy fourth day of summer! SWEET BASIL AND THE BEE Drought drinks Libations for surveying a sweep of brown lawn from a chaise lounge PHOTOS BY NANCY LINDAHL Some drinks to help get you through a hot, dry day include, le to right, jasmine-ginger cooler, hibiscus highball and Lady Grey. Fruit-infused waters to chill the heat of summer include, le to right, strawberry-basil, lemon-lime, raspberry- lemon, blackberry-cherry, and cucumber-mint. RedBluff-TehamaCounty Chamber of Commerce SpecialthankstoourFarmer'sMarketSponsors: WEDNESDAY NIGHTS • 5-8:00 PM OnWashington&PineStreets,DowntownRedBluff KIDS ACTIVITIES 5:30-7:30PM EVERY WEDNESDAY Sponsored and facilitated by Red Bluff Parks & Recreation DRBBA SUMMER CONCERT SERIES September 2 SKY RIVER MUSIC Classic Rock 9 LOOSELY STRUNG Fiddlers/Country June 17 ROY DYER & THE BIG-UNS Country Blues/Rock 24 MAIN ST. 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