Liquid Brunch

Tangerine Ginger Summer Citrus Tea Punch

6 cups Cornelia Bean tangerine ginger tea, brewed double-strength and chilled
2 cups lemonade
2 cups orange juice
4 cups lemon-lime soda
orange slices to garnish 

Cory Krul from Cornelia Bean shared this recipe to cool you down as the weather starts to heat up. Combine brewed tea, lemonade, orange juice and soda in large punch bowl or pitcher. Serve over ice and garnish with orange slices.

Serves eight to ten.

Shakin' with Coffee

1/2 cup cold strong black coffee or espresso
3 Tbsp malted powder (Ovaltine)
2 tsp sugar
1/4 cup milk
1 ripe banana, peeled and cut into chunks
4 to 6 ice cubes (or to taste)

We love this shake from Trevis Boyd at Black Pearl Coffee. In a blender, combine coffee, malt powder, sugar, milk, banana and ice. Blend on high for about 30 seconds, until thick and frothy. Pour into a tall glass and garnish as desired.

Serves one.

The True Canadian Ceasar

1 1/2 oz Gibsons Finest Canadian Whisky
5 oz Clamato juice
Dash of Tabasco sauce
Dash of Worchestershire sauce
Dill pickle, quartered

This one comes from Jay Kilgour at the Red Cactus Lounge on Corydon. Pour the first four ingredients in a glass over crushed ice. Garnish with the dill pickle.

Serves one.

The Tickled Pink

1 oz X-Rated Fusion Liqueur
1 oz SKYY Vodka
4 oz lemonade

JM Champagne from Hu’s Asian Bistro offers this refreshing drink. In a cocktail shaker, combine all ingredients. Pour over crushed ice and garnish with a mint sprig and lemon wedge.

Serves one.

Coffee-Cola

1 cup cold, strong black coffee
6 oz cola
sugar
ice
Optional: whipped cream and/or lemon wedges

Dip the rim of a tall glass in sugar. Fill full with ice. Pour in coffee and cola. Mix and garnish with whipped cream and/or lemon wedges.

Photography by Grajewski Fotograph Inc.