There are two reasons for drinking: one is, when you are thirsty, to cure it; the other, when you are not thirsty, to prevent it. Prevention is always better than cure.
- Thomas Love Peacock, circa 1856

Whether your guests have walked two kilometers or have merely come from their air conditioned cars to your air conditioned home, few things will be more appreciated on a steaming hot summer day than a well made cold drink. The recipes given below come from Bermuda, India, the Arab Emirates, Australia, the United States and other countries. In all cases, the number of portions indicated shown can be increased simply by doubling, tripling or quadrupling the quantities of the ingredients required. All can be made at least partially in advance and kept in the refrigerator until ready for use. Be sure to have an ample supply of ice cubes at hand.

Tamarindi

There are two versions of this drink, one of which comes from Northern and one from Southern India. The people of the North simply take crush tamarindi seeds together with water, add sugar and let the mixture steep for several hours. To make this version locally, dissolve 250 gr. of tamarindi pulp (which can be purchased in most gourmet shops and at Indian ethnic groceries) in 1 liter of water, add 1 cup of sugar, mix well and refrigerate for at least 3 - 4 hours before serving.

The recipe that follows is for the southern version. In addition to being marvelously refreshing, the drink is said to be good for the digestion. it is also said to be especially good for treating seasickness or homesickness (especially if you happen to be an Indian sailor who has been away from home for six months or more). The recipe was adapted from one by Rina Pushkarna of the chain of "Tandoori" restaurants in Israel.

1 1/2 cups of tamarindi juice, extract or pulp
6 medium tomatoes, peeled, boiled and pureed
1 1/2 tsp. whole black peppercorns
1/2 tsp. each mustard seeds and fenugreek seeds (fenugreek is optional)
1 clove garlic, crushed fresh ginger to taste, chopped very finely
1/2 tsp. coriander powder (or 2 Tbsp. fresh coriander)
salt to taste

Dissolve the tamarindi in 1/2 cup of hot water and blend together until the mixture is smooth. Strain and then add all of the spices and herbs. Add the tomato puree and 2 cups of water. Bring to a boil and boil until the mixture is reduced to a thin syrup. Set aside to cool and then refrigerate until well chilled. Just before serving, add water to taste (to my own taste, about 3 cups of water). Serve in tall glasses, garnished if desired with mint or coriander leaves. (Serves 4 - 6).

Masala Lassi - A traditional Indian drink

550 ml. chilled water
1 tsp. ground cumin
2 tsp. fresh coriander, chopped finely
1 1/2 tsp. fresh ginger, chopped finely
150 ml. plain yoghurt
salt to taste
mint leaves for garnish

In a blender or food processor, blend all of the ingredients for 30 seconds. Garnish with mint leaves and served chilled in tall glasses. (Serves 4).

Black and White Punch - Spanish Ice Milk with Coffee

3 cups milk
1 cup each sweet cream and sugar
the peel of 1 lemon
2 sticks cinnamon
4 egg whites
3 - 4 drops lemon juice
1 1/2 cups very strong filter coffee, well chilled
powdered cinnamon as required

In a saucepan combine the milk, sweet cream, 3/4 cup of the sugar, the lemon peel and the cinnamon sticks. Bring just to the point where the mixture starts to boil and then immediately reduce to a low flame. Simmer 30 minutes, stirring occasionally. Cool and refrigerate until well chilled. Discard the lemon peel and cinnamon sticks.

In a mixing bowl beat together the egg whites with the lemon juice until the mixture is almost firm. Gradually add 2 Tbsp. of the sugar and continue to beat until the mixture is stiff but not dry. Into this slowly beat the cold milk mixture. Transfer to 6 individual parfait or other tall glasses and freeze. About fifteen minutes before serving, transfer the glasses to the regular refrigeration compartment.

To serve, pour 1/4 cup of the chilled coffee into each of the glasses. Sprinkle over lightly with powdered cinnamon and serve with long spoons and straws. (Serves 6).

Scherezade
A beverage from the United Arab Emirates, where the use of alcohol is forbidden.

2 Tbsp. each apricot nectar, mango nectar and pineapple juice
5 Tbsp. plain yoghurt
dash of grenadine syrup
dash of sugar syrup
2 pineapple leaves, for garnish (optional)
1 pineapple wedge, for garnish
1 fresh strawberry, for garnish (optional)
4 - 5 ice cubes

Pour all of the ingredients except the grenadine into a food processor or blender and blend for 12 - 15 seconds. Strain into a large goblet or stemmed wine glass. Gently spoon the grenadine on the top and garnish with pineapple leaves, pineapple wedge and strawberry. (Yields 1 drink).

Nursery Punch - Bermuda Milk Punch

1 cup ice cold milk
1 banana, mashed
2 Tbsp. honey
juice of 1 orange
1 Tbsp. vanilla ice cream

Using an electric blender blend all of the ingredients except the ice cream. Pour into a chilled tumbler and top with the ice cream. Serve in a tall glass. (Yields 1 drink).

Papaya and Grapefruit Punch - A recipe from Hawaii

the pulp of 1 large papaya, mashed
1/2 cup condensed milk
the juice of 2 grapefruits, strained
1/4 cup sugar

In an electric blender mix the papaya and the condensed milk.

In a small mixing bowl mix together the grapefruit juice with the sugar and 2 cups of cold water. Blend together the grapefruit and papaya mixtures. Refrigerate and serve well chilled. (Yields about 4 glasses).

Melonie - An Australian drink

about 115 gr. of any green-fleshed melon, weighed after peeling
1 1/2 Tbsp. maraschino liqueur
1 Tbsp. pineapple juice
1 Tbsp. lemon juice
1/2 Tbsp. sugar syrup
1/2 cup crushed ice
melon slices for garnish (optional)

Place all of the ingredients except the garnish in a blender together with the crushed ice. Blend for 8 - 10 seconds and then pour without straining into a wine glass or a highball glass. Garnish with the melon slice and serve with a straw. (Yields 1 drink).

Dessert Royal

6 Tbsp. apple juice
60 gr. pineapple slices
2 tsp. sugar syrup
1/2 cup red grape juice
1 lemon slice, for garnish (optional)
1 mint leaf, for garnish (optional)

Mix the apple juice, pineapple slices and sugar syrup in a blender for 1 minute and pour into a glass. Pour the red grape juice over the mixture. The grape juice will sink to the bottom and the pineapple-apple mixture will float to the top. Garnish with a lemon slice and mint leaf if desired.

Ginger Beer

When the British were in an empire-building mood, this was one of the drinks they introduced to warm-weather places around the world. While Lawrence Durrell described ginger beer as "an abomination", many, especially on the islands of Bermuda and Corfu, find pleasure in consuming it in huge quantities.

125 gr. fresh ginger, crushed
6 cups sugar
the rind of 2 lemons, sliced thinly
2 tsp. cream of tartar
50 grams dry yeast
1 slice white bread, toasted

In a large heat-resistant earthenware jar combine the ginger, sugar, lemon rind and cream of tartar. Over this pour 4 liters of rapidly boiling water. Let stand until lukewarm. Place the yeast on the toast slice and float this on top of the liquids. Cover lightly and let ferment for 12 hours. Strain and bottle. Will keep for 3 - 4 days. Serve ice cold. (Yields about 4 liters).

Ginger Limeade - A recipe from Havana

the juice of 6 limes or lemons
4 thin slices fresh ginger, scraped
5 whole cloves
1 tsp. whole allspice
75 gr. sugar

Strain the lime juice, add 2 Tbsp. cold water, mix and let stand overnight. Carefully strain the mixture again.

In a saucepan bring 5 cups of water to the boil and into this put the ginger, cloves and allspice. Simmer for 20 minutes. Stain, add the sugar, stir and add the lime juice. Bring again to the boil and simmer for 15 minutes longer. Strain again, allow to cool, pour into sterile bottles, close and refrigerate. Serve ice cold. (Yields about 8 glasses).

© Daniel Rogov