7 Pitcher Perfect Summer Cocktails and Soups

The Jackson

Christopher Cho, bar manager at CHARCUT Roast House in Calgary shares three superb summer cocktails.

To make The Jackson, blend 12 strawberries, 1/2 pineapple (sliced), leaves of 5 mint sprigs, 2 cups (500 mL) simple syrup, 4 cups (1 L) aloe vera juice, 8 dashes orange bitters and 8 dashes cherry bitters in a blender. Strain mixture into a pitcher. Into a small rocks glass, pour 2 oz (60 mL) vodka and top up with the mixture. Top with soda and ice. Garnish with mint leaves.

Virgin version: switch vodka for coconut water.

(Photo: Thinkstock)

Marguerite

In a blender, blend 4 egg whites, 3/4 cup (185 mL) lime juice, 3/4 cup (185 mL) simple syrup, 1 ½ cups (375 mL) tequila, pinch of salt and 4 cups (1 L) fresh raspberries. Fill blender with ice and blend again on high. Pour mixture into a pitcher with fresh berries and mint to garnish.

Virgin version: switch tequila for tropical-fruit juice.

(Photo: Thinkstock)

Ginger Gimlet

To make ginger-lime cordial: chop 1 lb (500 g) fresh ginger and juice in juicer; double-strain. Add an equal part granulated sugar to ginger juice; whisk. Add 2 cups (1/2 L) lime juice; whisk. To make gimlet: fill pitcher 1/3 with cordial, 1/3 with gin and 1/3 with soda water; add ice and stir. Garnish with kaffir lime leaves or quartered limes.

Virgin version: trade gin for soda water.

(Photo: Thinkstock)

Black-Cherry-Beet Borscht

Cook until soft 2 cups (500 mL) pitted black cherries in 1 cup (250 mL) each red wine and water with 1 tbsp (15 mL) lemon juice, ½ tbsp (7 mL) red-wine vinegar and ½ tsp (2 mL) ground allspice. Drain, reserving liquid and setting aside cherries. Cook 2 medium peeled and chopped beets in liquid until soft. Return cherries to pot. Purée and season with salt and pepper. Chill.

(Photo: Thinkstock)

Asparagus-and-Leek Vichyssoise

Sauté 2 large peeled and diced potatoes and 2 leeks, chopped, in butter. Simmer in 1/3 cup (75 mL) white wine, 2 cups (500 mL) chicken stock and 2 cups (500 mL) water. Add 1 lb (500 g) chopped asparagus stalks; cook until tender. Remove from heat and add 1 cup (250 mL) 35% cream; purée. Stir in dash of Worcestershire sauce, 1/4 tsp (1 mL) lemon zest, salt and white pepper to taste. Chill.

(Photo: Thinkstock)

Spinach, Cucumber and Basil

In batches in food processor, chop 1 lb (500 g) spinach, 1 English cucumber, 1 bunch scallions, ½ cup (125 mL) fresh basil, juice and zest of
½ a lime, and salt and pepper to taste.  Add 2 cups (500 mL) hot vegetable stock, a little at
a time; purée until smooth. Chill. Garnish with 1 or 2 basil leaves and serve with lime wedges.

(Photo: Thinkstock)

Curried Squash, Orange and Ginger

Sauté in butter 1 small onion, diced; 1 tbsp (15 mL) fresh ginger, grated; pinch cumin; 2 cloves garlic, minced; and 4 cups (1 L) butternut squash, peeled and diced. Simmer in 1 cup (250 mL) orange juice and enough water to cover the vegetables, 1 tsp (5 mL) orange zest, 1 tbsp (15 mL) red curry paste, and salt and pepper to taste, until soft. Purée. Chill. Garnish with fresh cilantro leaves.

(Photo: Thinkstock)