Liberation Libations
Three pious summer drinks to cap off the 4th of July holiday week (and beyond).
Photos by Leah Lizarondo
Virgin is not a pejorative term. I’m talking about food and drink here, people. Now “mocktail” – don’t even get me started. No one ever says, “I think I’m going to have a mocktail.” If I’m wrong, I don’t need to know who says it. I’ll trust you and the, um, interesting circle of friends you run with.
This doesn’t mean that I love saying, “I’d like a virgin margarita, please.” That sounds so wrong. Illegal, almost. I think we should just go ahead and call a margarita without tequila by a completely different name. I mean, the Geena Davis movie without Susan Sarandon isn’t called Simply Thelma, it’s called Stuart Little. See what I’m saying? That’s because Geena without Susan is a completely different experience. Or we can just be completely honest and say, “I’d like a margarita please. Just the mix, not the tequila. That’s right!” If you’re going for the virgin version, tell it like it is. Say it loud. Be proud. Stand straight(edge).
I kid. However, I do think that your repertoire should include a few drinks that can stand on their own without alcoholic embellishment. Someone needs to look after the designated drivers, expectant mothers and the unfortunate have-to-work-the-next-day souls. But seriously, these three summer mocktails are unapologetically non-alcoholic, yet they’ll make you so giddily refreshed that you’ll swear there’s something else in it. (Hint: it might be mint.)
Three Must-Taste Summer Drinks
Bonus: Two of these recipes use what you might otherwise throw out – cucumber seeds and pineapple cores!
Cucumber Lemon Mint Cooler
Seeds from two cucumbers*
Juice of 2 lemons
8 oz. water
1 cup ice
4-5 mint leaves
Dab of maple syrup or agave (optional, I like it tart!)
Blend in a blender.
*Don’t know what to do come up with just seeds? Make this quick pickle.
Watermelon Agua Fresca
2 cups cubed watermelon, cold
10 mint leaves
1 cup ice
1 tsp maple syrup or agave (optional, only if watermelon is not sweet enough!)
Blend until completely liquefied.
Pineapple Coconut Mint Slush
I love this recipe because you can use the pineapple core and the leftover water in the can after making the coconut whipped cream featured last week! Click here for the recipe!
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This article appears in the July 2012 issue of Brazen Kitchen
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Our resident VegHacker, Leah Lizarondo, cooks up recipes that are shamelessly good for you. At Brazen Kitchen, greens are the new black.
