It’s hot! How about a cold drink?

Over the last few mornings, during The Eight O’Clock Hour we’ve asked for your favorite hot weather drinks — something to wet your whistle on a scorching summer day.

Well, it’s officially summer and here are some ideas with ingredients that include rhubarb, vinegar, honey, ginger and, of course, ice.

From Mary-Ann Cateforis, Potsdam:

“Switchel” or “Switzel”

A heaping two tablespoons or brown sugar
1/2 teaspoon powered ginger
a little more than 2 tablespoons cider vinegar
water to make a quart

From Jan DeWaters, Potsdam:

Here is a recipe for “Switchel” that a friend gave me many years ago. It’s a New England hot weather drink, supposed to quench thirst and provide energy (especially if you are the lucky one to eat the sweet oats at the bottom).

Switchel

In a large jar (2 quart) add ½ c cider vinegar, ¼ c molasses, 2 tsp ground ginger, ½ c oats (may also add a bit of honey or brown sugar for added sweetness). Dilute to 2 quarts with cold water.

Also, check out more variations of “Switchel” in the NCPR book, Stories, Food, Life.

From David Zwierankin, Saranac Lake:

My favorite has always been what a local coffee shop where I grew up called a “Cafe Roe”

Cafe Roe

Fill a glass with ice
Fill half of glass with coffee
Give it a few seconds to cool down
Fill second half of glass with chocolate milk
Add sugar/sweetener to taste.
Mix well and enjoy

From Barbara Rexilius, aka RhuBarbara:

Rhubarb Ginger Punch

Heat the following ingredients..just enough to dissolve and blend.
8 oz. Adirondack Rhubarb Traditions’ Rhubarb Concentrate
1 –1 1/4 cups sweetener(may use sugar, maple syrup or honey)
1/4 cup lemon juice
1/4 cup orange juice
1/4 – 1/2 tsp. ground ginger
4 cups water

The above mix can be put in jars and frozen and taken out when ever you want a summer drink.

When ready for a good drink mix with two liters of Ginger Ale. Serve over crushed ice. It makes a refreshing, thirst quenching drink.

From Brandon Devito:

Here is my favorite adult thirst quenching beverage!

Devito’s Mojito!

1 1/2 oz light rum
3/4 oz lime juice
1 oz simple syrup
4 sprigs worth of mint leaves
2 oz club soda
Garnish: Mint sprig
Put the syrup and mint to a mixing glass. Use a muddler or back of a spoon to lightly press the mint and form a mint flavored syrup.
Add ice, lime juice, rum, and Shake well! Wake up that drink! Keep shaking! and then strain into an ice filled pint glass. Top with soda and relax Hemingway style!

From Susan Mitchell:

Shrub, well-known by our colonial predecessors, is the very best summer cooler. It’s an excellent use of local fruit and it can be preserved for use throughout the year. The Green Circle of Saranac Lake serves it at the Farm 2 Fork Festival every year. (The Festival this year will be on the Saturday before Labor Day. Worth the trip!)

My personal favorite shrub is peach, followed closely by strawberry. Enjoy.

Shrub

(With thanks to Margaret Bradley of Boston who has been making it for many years from recipes in her colonial cookbooks.)

Ingredients:
Enough fruit to fill a pint or quart jar. You may use strawberries, raspberries, blueberries or peaches cut into slices.
Apple cider vinegar with full acid content.
Sugar or honey

Directions:
1. Rinse a clean pint or quart jar with b water.
2. Clean the fruit in several changes of water, drain well, then fill the jar to the brim.
3. Pour in cider vinegar to cover the fruit, again filling the jar to the brim.
4. Let the jar sit in the back of the refrigerator for at least 3-4 days (or longer – we’ve been know to keep it there for months).
5. Heat the fruit and vinegar in a pot then mash the fruit and strain the mixture, pressing on the solids. Measure the strained juice into a clean pot. For each cup of juice add 1 cup of sugar or honey. Boil the mixture for 15-20 minutes, skimming as necessary.
Pack into sterilized jars.
6. To serve put 3-4 Tb of the syrup mixture into an 8-10 oz glass and fill with water (or seltzer), and lots of ice.
7. The syrup may be processed (canned), or frozen, for use in fall or winter.

And another Shrub recipe from Gail Brill, Saranac Lake:

Shrub (recipe from colonial cookbooks)

Ingredients:
Enough fruit to fill a pint or quart jar. (You may use strawberries, raspberries, blueberries, blackberries, rhubarb, grapes or peaches cut into slices).
Apple cider vinegar or red wine vinegar with full acid content.
Sugar or honey

Directions:
Rinse a clean pint or quart jar with boiling water.
Clean the fruit in several changes of water, drain well, then fill the jar to the brim.
Pour in cider vinegar to cover the fruit, again filling to the brim.
Let the jar sit in the back of the refrigerator for at least 2 to 4 days (or longer –we’ve kept it there for months).
When you are ready, Heat the fruit and vinegar in a pot, then mash the fruit and strain the mixture, pressing on the solids.
Measure the strained juice into a clean pot. For each cup of juice add 1 cup of sugar or honey. Boil the mixture for 15-20 minutes, skimming as necessary.
Pack into sterilized jars. Freeze jars if not using the Shrub immediately.
To serve, put 2-3 Tb of the syrup mixture into an 8-10 oz glass with water (or seltzer), and lots of ice.

Gail adds, “We will have our ARTISAN BEVERAGE BAR again this year at the Farm 2 Fork Fest scheduled for Saturday, September 1st in Saranac Lake. Last year we had Switchel, Shrub, Iced Mint Tea, Rhubarb Tonic and this year we are looking into herb infused drinks.”