Rhubarb Spritzer
INGREDIENTS
10 ounces rhubarb (about 3 medium stalks), cut into 1/2-inch slices
3/4 cup sugar
1 tablespoon fresh lemon juice
3 cups seltzer or 1 bottle (750 ml) dry sparkling Cava wine, chilled
Lemon and pink grapefruit slices, halved (optional)
PREPARATION
In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately.
Melon-Lime Slushy
This frosty drink is as refreshing as frozen lemonade but has the added lushness of summer melon. Fresh thyme gives the fruit’s sweetness some grown-up dimension.
INGREDIENTS
6 cups diced honeydew, cantaloupe or watermelon
1/4 cup fresh lime juice, plus more to taste
1/2 cup sugar, plus more to taste
1 tsp fresh thyme leaves, plus sprigs for garnish
1/2 cup silver tequila or mezcal (optional)
PREPARATION
Spread melon pieces on a rimmed baking sheet in a single layer. Freeze until just hard, about 1 hour.
Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste.
Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink.
Blackberry Summer Smash
INGREDIENTS
6 fresh basil leaves, plus a sprig for garnish
11 blackberries, divided
1 tablespoon fresh lemon juice
Ice cubes
1/4 cup ginger beer, chilled
2 tablespoons bourbon (optional)
PREPARATION
In a rocks glass, muddle (aka gently crush) basil and 8 blackberries with lemon juice. Fill glass with large, square ice cubes and top with ginger beer and bourbon, if desired. Garnish with basil sprig and remaining 3 blackberries. Serve immediately.