cooking.nytimes.com
Victorian Gin Punch Recipe
Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich His cocktails are light and summery, and a refreshing change from the usual gin and tonic This recipe makes 20 servings.
lemons, sugar, gin, orange liqueur, seltzer chilled
cooking.nytimes.com
Watermelon Punch Recipe
Squeezing lemons and limes into watermelon juice and adding some seltzer produces a sparkling watermelon punch It’s a cut above lemonade Keep a pitcher of it on ice for summer afternoons.
watermelon, lime juice, lemon juice, superfine sugar, seltzer chilled
cooking.nytimes.com
Chilled Pea-Mint Soup Recipe
Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
buttermilk, peas, mint leaves
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Chilled Peach Soup
A refreshing creamy chilled peach soup with white wine, mint, and peach schnapps, with a hint of cinnamon and nutmeg. So delicious you'll have them scraping their bowls!
dry white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, half and half, peaches