Shaken or stirred, sip it with style

May 17, 2012 - Magandeep Singh |

Age Correspondent

The thing about summers is that it is hot. So scorching hot that I find myself stating the obvious only too frequently. There is no remedy but respite is surely at hand and it presents itself in the form of summer coolers. Drinks in so many magical combinations, all working away feverishly to ensure just one thing: that we feel refreshed and tingly all the way from within.

Sparkly
Take anything, — from a syrup to a liqueur, from fruit juice/concentrate to a spirit — top it with copious amounts of soda and chances are you will not entirely hate it.

Tangy
The citrus family is never more in demand than now —lemonade in all manners and styles is appreciable. Even other fruits with a bit of tang (think semi-raw mangoes, pineapple juice, tamarind extract) can work well. Jaggery makes for a good sweetening agent to balance out the final drink.

Minty
Nothing works better than a drink spruced up with some refreshing mint. Spearmint too will do but it’s not an easy find in India. muddle some leaves gently with some sugar and mix with lemonade and you have a virgin Mojito. Play with it any way you like, as long as the flavour is not masked over or drowned out.

Creamy
Cream-based drinks too can be soothing, yoghurt for the health-conscious. From smoothies to milkshakes, all with a dollop of fresh honey combine to give some rather enjoyable concoctions.

Low-Alcohol
This is surely not the season to be imbibing high-concentration alcohol; the heat only worsens our absorption. Better to stick with beers and ciders, or maybe wine spritzers. As long as you can have two glasses and not feel heady, it is worth it.

Cocktails
This is one area where the bartender can truly win your hearts all over again. Give them an idea of fruit flavours you like and they should be able to whip up something delicious and chilled in no time.
One final suggestion, no matter what you choose, be sure to make it with a lot of enthusiasm, passion, creativity, some pride of course, and most importantly, with lots and lots of ice! Cube, crushed, bruised, or any other way you can carve it up, no ice, no cooling!

The writer is a sommelier

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