Our anticipation for the hot summer days conjures visions of freshly-squeezed lemonade, sweet sun-brewed tea, and refreshing cocktails like mojitos, mimosas, and so forth. A full glass, a comfy chair in the sun, stylish shades, and a good book – these are the things summer dreams are made of.
Squeeze a few lemons, brew a quart of tea, and (if you’re up for it) add a little vodka or rum. Preparing summer drinks can be as easy as a summer breeze.
Whether you’re throwing a backyard barbeque or just wanting our own little slice of heaven, we have a couple special drinks in mind for you, and some handy tools.
Easily prepare it in the Takeya Iced Tea Pitcher, which also makes excellent cold-brewed iced tea.
Its removable fine-mesh filter holds loose tea, tea bags, or anything else that you want to pull out before serving. It fits most fridge doors, and its airtight lid keeps away other fridge-food flavors.
Spiked Iced Soy Chai Tea
(Adapted from TheKitchn)
2 quarts cold water
4 to 6 spiced or black chai tea bags (if using loose tea use 4 teaspoons per quart)
1 cup vanilla soy milk
8 ounces aged rum (bourbon or white rum may be substituted)
*honey or agave syrup, optional
- Place the tea into the mesh filter and fill the pitcher with water.
- Place the mixture in the refrigerator overnight, or for at least 8 hours; the longer you leave the tea to cold-brew, the stronger it will become.
- Remove the tea bags. Add the vanilla soy milk and the aged rum. Stir to combine.
- Serve in a tall glass with a cinnamon stick for garnish.
You can see why it’s one of our favorites!
The Fruit Infusion Water Pitcher has a large removable infusion central cylinder with slots along its length for maximum transfer of flavor.
Fill the pitcher with your choice of liquid refreshment – water, lemonade, tea, and so on – and just leave a little less than two inches to the rim to allow room for the rod.
Fill the rod with your fresh fruit slices or fresh herbs, then position the rod into the pitcher.
The pitcher can be refilled as often as desired while the ingredients are still giving off flavor. Just make sure to replace the ingredients in the rod at least every 7 to 10 days.
The following recipe, courtesy of Fante’s Mandie, is a bit more involved, but sure to impress you with its reinvigorating flavor!
Mandie’s Blackberry Lemonade
Makes 2 quarts
- Make a simple syrup by bringing 2 cups of water to a boil in a small saucepan and adding 1 cup of sugar. Stir until sugar dissolves completely. Set the syrup aside to cool.
- After the syrup has cooled, combine it with the 4 cups of lemon juice and 2 cups of cold water in the Fruit Infusion Pitcher.
- Wash and pick over the blackberries. Place the blackberries in the fruit infusion rod and screw it into the lid.
- Leave the lemonade and blackberries to sit for at least 8 hours or overnight in order to infuse the flavors.
- Serve with a few spare blackberries for garnish.