This cooler is an old standby at our house. With no alcohol, no sugar and lots of tart-sweet citrus, it’s what to drink when the heat index is up in the stratosphere. As you sip, the mint leaves are bruised by the ice cubes just enough to let loose some of that cool snap.
Serve by pouring into ice-filled glasses. Garnish with fresh mint and lemon.
Ingredients
This traditional pastime is a fun and easy method of divination that's perfect for those long gossipy talks with friends over a steaming cup of coffee, whether at your kitchen table or at the corner café.
We serve this refreshing drink at summer festivals at The Herbfarm.
Pour milk into a tall soda glass. Add seltzer to milk while stirring vigorously with a long spoon. The head should rise just to the top of the glass. Drizzle in syrup, stirring with small wrist motions to leave the head undisturbed. The resulting drink should have a dark brown bottom and a pure white foam, about one inch high, on top.
T and B is short for Tonic and Bitters – our favorite nonalcoholic refresher.
Pour peach nectar and orange juice into chilled glass filled with ice cubes; stir well. Garnish with orange slice.
Many non-alcoholic fruit beverages are served at Native gatherings and festivals and are great with many kinds of foods. Present at both root feasts, salmon feasts, and many other festivals and private occasions, this sweet-sour drink also serves as a mild digestive aid - helpful when we are tempted to overindulge. Colorful, tasty variations are possible as the seasons change. Ripe melon slushes in late summer and cranberry-lime or mango-papaya slush in the fall are delicious combinations.