It’s getting hot out there, ladies and gents! We had our first week of really consistent steamy weather and if that’s a forecast of things to come, it might be a long summer for the Midwesterners. I sort of thought we got off easy last summer – I don’t remember it being as miserably hot and humid as some years in the past, but that doesn’t mean I didn’t do my fair share of complaining about how hot and humid it was.
Because I definitely did. And as some of you already know, I have a pretty extreme face-sweating problem. So yeah, humidity isn’t really my friend.
This year we have some plans to work on the yard and try to make our house look like we care. Ever since we’ve moved in I’ve had a little chip on my shoulder about it because it’s by far the ugliest house on our block. You’re probably thinking, “Oh, don’t be so hard on yourself. No one’s first home is perfect.”
And that’s true. But it’s also true that our house has a little work to be done. It’s pretty ugly.
Particularly in the yard. My dad has worked in the nursery business for as long as I’ve been around and I don’t want to bring shame upon my family name. So we have started some small projects. Clearing brush takes some sweat and tears! I wanted to keep us well hydrated on these excursions into the jungle of our backyard, so when I found out what this month’s Recipe ReDux theme was, I knew what I was doing!
I knew I wanted something bubbly and cold, with some fresh flavors and something unexpected. For this mix it’s coming from an infused vinegar I picked up from a local shop in one of my favorite KC neighborhoods. They have just about any flavor of infused olive oil or vinegar you can imagine, and then some. That’s where I first tried vinegar in a beverage and couldn’t believe how much I liked it.
On my most recent trip, I stocked up on a Honey-Ginger White Balsamic Vinegar, Cascadian Raspberry White Balsamic Vinegar, and a Cranberry-Pear Infused Vinegar. I really think any of those would have been great in this recipe but the Honey-Ginger was calling out to me. I had never really considered using vinegars in drink recipes before, but it’s a fun new way to fancy things up a little bit.
If you have any lawn projects going on or just need an excuse to serve up something bubbly, give these infused cocktails a shot! And if you want to add a shot, feel free to do that, too.
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Here’s the full recipe for these infused cocktails and mocktails below. Be sure to also check out the other mixes from Recipe ReDux bloggers in the link-up. They’re all designed to quench your thirst on hot summer days or at summertime gatherings like graduations or BBQs.
What do you like to sip on to keep your cool when it heats up outside?
Summertime Citrus Infused Mocktails
- 1 large orange
- 2 tbsp infused vinegar, such as Honey-Ginger White Balsamic Vinegar
- 1 bottle club soda, or diet tonic water, or seltzer water
- 6-8 Ice cubes
- 1 lime, for garnish if desired
- Cut the orange in half and juice, carefully removing any seeds. Divide the orange juice evenly between two tumblers. Add the infused vinegar, then place 3 to 4 ice cubes in each glass. Top with club soda, diet tonic water, or seltzer water. Fill to the top.
- Add a squeeze of lime juice if desired. Serve immediately.