Page 60 - The Hunt - Summer 2020

FOOD & DRINK
The Big Chill
Whether it’s booze in a blender, a healthy breakfast smoothie or an afternoon milkshake, summer drinks are best served frozen.
No matter our age, the coming of a new season awakens in each of us a menu of remembered sensory perceptions. Where late fall and early winter summon memories of wood smoke, summer conjures the charred smell of a sizzling barbecue and the cooling sensation of
a frozen drink.
Whether it’s a salted caramel milkshake sipped while strolling a sun-draped boardwalk, a healthy mix of berries whipped together in a smoothie, or tropical flavors from a faraway vacation, such chilly sips are interlaced with visual cues. And there’s no season more nostalgic than summer. So dust off the blender and put it to work.
A MARGARITA UPGRADE
Why not kick things up a notch with smoky mescal? The Mescal Paloma is sure to please the palette. To achieve the perfect pour, start by using filtered water for ice cubes. Next, make sure your blender can fully pulverize ice without leaving behind excess water—most are up to the challenge. After that, pour everything together and blend. You’ll need:
- 2 oz. mescal
- 3 oz. grapefruit juice
- 3/4 oz. lime juice
- 1/2 oz. honey
-1 1/2 cups ice
- Salt for rim
- Lime wheel for garnish
For an added punch, experiment with different salt colors and flavors, like pink Himalayan rock salt or black salt from Hawaii.
AN ADULT SLUSHIE
Wine slushies are the perfect antidote to a glass that warms too quickly under the summer sun. Some local wineries have even gotten in on the trend. “Using wine combined with fresh fruit gives the best taste for slushies,” says Jim Kirkpatrick, co- owner of Kreutz Creek Vineyards in West Grove, Pa. “We make two—one with Steuben grapes and frozen strawberries, and the other with Niagara grapes and frozen tropical fruits.”
Some stores do sell mixes. But with a few simple ingredients, wine slushies can be made in small batches at home. Frozen fruit replaces ice. Just add a splash of simple syrup and wine, then blend. Another option is to freeze cubes of wine and blend.
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THE HUNT MAGAZINE summer 2020
By Roger Morris