The hottest days of summer have yet to come, and the weather map already shows the country swathed in red and orange. You imagine frosted, umbrella-adorned glasses of piña colada or mango mojito, but your eco-conscience reels you back. If you buy tropical produce that has been schlepped around the globe using fossil fuels, aren’t you only encouraging the temperature to rise further?

 

But global warming doesn’t have to put patio fun to an end. Whether you’re in Maine, Illinois, or California, summer means fresh, organic, local produce—from farmers’ markets or even your own garden. With experimentation and creativity, you can combine all kinds of fruits, herbs, and even some vegetables with spirits, a little sugar, and a splash of citrus to make exciting, seasonal beverages.

Unfortunately, organically and locally produced spirits are harder to come by. Many summer drinks are made with rum or tequila, but the few organic ones are produced far away and rarely sold in U.S. liquor stores. Until organic spirits catch on, try to select spirits that are made close by—maybe one continent away instead of three—and in smaller batches. Organic wine, on the other hand, is readily available, and wineries are found across the country, from Oregon to New Mexico to Vermont.

The recipes below, suggested by Jessica Duplechan, a pastry chef in sweltering Austin, TX, and contributor to Edible Austin, can be made as-is or may be adapted to use ingredients available near you (Sustainable Table has links to seasonality calendars for most states). Happy summer! Tiny umbrellas optional.

Strawberry-Rhubarb Daiquiri (makes 2 drinks)

2 stalks rhubarb, divided and coarsely chopped

1 cup plus 1 tablespoon sugar

½ cup strawberries, diced

3 ounces (2 shots) white rum

zest of half a lemon

juice of 1 lime

Combine 1 cup sugar and 2 cups water in a saucepan and bring to a boil. Add 1 stalk rhubarb and cook, whisking, until it begins to fall apart. Strain the mixture, discarding the rhubarb and reserving the liquid. Return liquid to pan and repeat with the rest of the rhubarb. Chill rhubarb stock in the refrigerator.

Combine strawberries, 1 tablespoon sugar, and lemon zest in food processor or blender. Puree until smooth. Strain the puree through a sieve. Combine strained puree, 2/3 cup of rhubarb stock, rum, and lime juice with ice in cocktail shaker. Shake and strain into two martini glasses.

Watermelon Margarita (makes 2 drinks)

2 cups watermelon, seeded, cut into 1-inch cubes, and frozen for at least four hours

juice of 1 lime, plus 2 lime wedges

3 ounces (2 shots) tequila blanco

2 tablespoons plus 2 teaspoons sugar

Put 2 tablespoons sugar in a shallow dish. Run a lime wedge around the rim of each of two margarita glasses and dip glass rims in sugar. Combine watermelon, lime juice, tequila, and 2 teaspoons sugar in a blender and pulse until slushy. Pour into prepared glasses and serve immediately.

Sangria (makes 4 drinks)

1 liter of wine, red or white

about 4 cups diced fruit (plums, oranges, and cherries work well for red wine; melon, peaches, and grapefruit for white)

sugar to taste

Mix wine, fruit, and a few tablespoons of sugar in a pitcher. Chill and ladle into tumblers or goblets.

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Posted on Jun 20, 2007 at 12:21 PM
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