August 3, 2010
It’s really freaking hot, therefore refreshments are in order.
I’m revisiting two favorites from blogs past, both of which are easy to make and have become my essentials for summer survival. Something about homemade iced coffee feels like a treat to myself, one I don’t have to feel very guilty about, and I am kind of obsessed with guava nectar. And ginger beer. And gin. Opa!
If you’re interested in other summer staples, you can scroll through last year’s Summer Classics Series, with recipes for standards like coleslaw & potato salad, plus popular desserts like key lime pie & gingersnap-mascarpone tart. It may feel like summer’s going to last forever, but when you start flipping through those calendar pages, fall isn’t so far away.
Guava is a little bit sweet, a little bit puckery, and pairs beautifully with spicy Mexican or Indian food. You can read the story of how these cocktails got their strange name here.
1 can guava nectar
1 bottle Reed’s or other strong ginger beer
3 oz. gin or vodka
juice of one lime
Combine all ingredients, then pour into two glasses over ice. Garnish with extra lime wedges. You can easily double or triple the ingredients to make a pitcher.
COLD-BREW ICED COFFEE
This cold brewed iced coffee recipe was adapted from one I found in the New York Times.
4 cups bottled or filtered water
2/3 cup ground coffee, medium to coarse grind*
In a large liquid measuring cup or bowl with a pour spout, combine the two ingredients and stir. Cover the mixture and let it sit at least overnight or up to 24 hours.
To remove the grounds from the concentrate, you can use a French press or pour the mixture through a wide-mouthed jar fitted with a coffee filter. Store the concentrate in the fridge.
To make iced coffee, fill a glass with ice, then half or two-thirds of the way full with coffee concentrate. Add milk, soymilk, or sweetened condensed milk to taste.