5 Historical Summer Drinks To Keep You Cool

favorie sumer drinks 8 3
Li Ding / Alamy

But this summer, why not try something different? Many drinks have fallen into obscurity over time. Carefully documented in Oxford Nightcaps, which was published in 1827, they deserve their day in the sun. Here are five drinks that hail from around the world to add to your repertoire:

Limonade

Sweetened lemon juice and water was a cooling sip in 16th-century France. But it was the Paris debut of effervescent limonade, made with naturally sparkling spring water, that saw the drink soar in popularity in the summer of 1630.

The French passion for fizzy lemonade grew so much that in 1676 vendors formed a commercial guild called the Compagnie de Limonadiers. These licensed sellers dispensed their wares from limonadieres, which were ornate dispensers strapped to their backs.

Lemonade really took off though thanks to a little English contribution in the 1700s when artificially carbonated water was invented. Writing in a paper in 1772, the scientist Joseph Priestly described the process as “impregnating water with fixed air”. This research was used to launch the household name we continue to know and love, Schweppes, in 1783.

Today, the limonadieres are all but forgotten and bottled sparkling French lemonade is commercially sold just about everywhere, though nothing can beat the freshness of this classic version. For two servings:

Ingredients
150 gr caster sugar
120 ml water
Strips of lemon peel from 1-½ lemons
Strained juice of 3 lemons
250 ml sparkling water

Method Combine sugar and water in a small saucepan. Stir over medium heat until the sugar is dissolved. Add the lemon peels and bring to a boil. Reduce the heat and simmer uncovered for five minutes. Let the syrup cool and stir in the lemon juice. Remove the lemon peels. Pour into a small pitcher and add sparkling water. Serve.

Switchel

Switchel debatably originated in the Caribbean, but New England also holds credit as the source where it refreshed 17th-century New England colonists. Also known as haymaker’s punch, the drink hydrated fieldworkers toiling under the searing sun during the hay harvest.

Punched up with a healthy shot of Jamaican rum, it also braced Washington’s senators and congressmen during heated sessions in Congress during the 1800s. If molasses is not to your taste, try making this recipe with local honey. For eight servings:

Ingredients
4.5 litres water
360 ml molasses
80 ml apple cider vinegar
1 tbs fresh ginger, grated


 Get The Latest By Email

Weekly Magazine Daily Inspiration

Method Blend all ingredients in a large pot. Decant into pitchers and serve in mason jars.

Nimbu Pani

In the days of the Raj, colonists encountered Nimbu Pani, lemonade’s bright cousin. The surprising twist is kala namak, which is a black salt. Ice came at a premium, even in the elite colonial clubs in Bengal, Madras (now Chennai) and Bombay (now Mumbai). But it’s surprising how the salt chills the palate as well as the water, cooling the drink down to the last sip.

favorite sumer drinks 8 3 A refreshing lemon drink from India, Nimbu Pani continues to refresh people thanks to the unique black salt in it. Dinodia Photos/Alamy

Nimbu Pani is still a popular thirst quencher in India and can still be found on street corners around the country. For two servings:

Ingredients
Strained juice of 2 lemons
2 tbs caster sugar
¼ tsp kala namak (black salt)
1 pinch of table salt
600 ml cold water
2 fresh mint leaves

Method Place lemon juice, sugar, water and salts into a small jug and stir until sugar and salts are dissolved. Pour into tumblers. Garnish with fresh mint leaves and add two or three cubes of ice, if desired.

Optional: For a spicy kick, add ½ tsp of chaat masala.

Julepum Stomachicum (Stomachic Julep)

Adventurous 18th century Brits sipped a sophisticated mint julep found in the 1753 edition of William Lewis’ New English Dispensatory. It was believed that this Julep helped relieve stomach issues.

Although the original included a hydrosol (a non-alcoholic distillate) of fresh mint, the whiskey infusion, and a bouquet of fresh mint sprigs in a julep cup (a metal tumbler) will more than make up for this extra step. For one serving:

Ingredients
60 ml mint-infused Irish whiskey 10 ml saffron syrup

Method Saffron syrup: Bring 150 ml of water to a boil in a small saucepan. (Optional: you can use dry sherry in place of the water here.) Add 125 gr caster sugar. Stir to dissolve. Remove from heat, add 10 threads of saffron to the mixture and cool. Let the saffron rest in the syrup for a few days and strain. This syrup will last about two weeks if kept refrigerated.

Mint-infused whiskey: Crush seven sprigs of fresh mint into an empty glass bottle. Pour in Irish blended whiskey to fill. Seal and allow to infuse for seven days. Strain into a fresh, empty bottle.

To serve: Fill a julep cup halfway with crushed ice. Pour in the whiskey and syrup. Using a long bar spoon, lift the ice and its contents to blend. Then add more crushed ice to fill. Add a bouquet of fresh mint and a pair of short straws to serve.

Ponche (Diapente)

Lexicographer Francisco Sobrino defined ponche or diapente, in 1732, as an English drink made with aguardiente, water, lime, and sugar. Sound familiar?

Ponche predated grog, the drink ordered by Admiral Edward “Old Grog” Vernon to replace the daily beer ration, which spoiled too quickly during long voyages and was too heavy to transport. (The daily rum ration was abolished in 1970 after concerns that drinking alcohol would lead to unsteady hands).

But when the Royal Navy captured and held the port of Havana in 1762, the fleet introduced the locals to this drink which they adapted into the canchánchara, a honeyed ponche, and later, the now famous Daiquirí Frappé. For one serving:

Ingredients
250 ml cold water 20 grams caster sugar 32 ml fresh lime juice 60 ml aguardiente or silver Cuban rum

Method Stir ingredients together in a mixing glass to dissolve the sugar. Strain into a tall glass. Add a couple of cubes of ice, if desired.The Conversation

About The Author

Anistatia Renard Miller, PhD in History, University of Bristol

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Recommended Books:

The Harvard Medical School Guide to Tai Chi: 12 Weeks to a Healthy Body, Strong Heart, and Sharp Mind -- by Peter Wayne.

The Harvard Medical School Guide to Tai Chi: 12 Weeks to a Healthy Body, Strong Heart, and Sharp Mind -- by Peter Wayne.Cutting-edge research from Harvard Medical School supports the long-standing claims that Tai Chi has a beneficial impact on the health of the heart, bones, nerves and muscles, immune system, and the mind. Dr. Peter M. Wayne, a longtime Tai Chi teacher and a researcher at Harvard Medical School, developed and tested protocols similar to the simplified program he includes in this book, which is suited to people of all ages, and can be done in just a few minutes a day.

Click here for more info and/or to order this book on Amazon.


Browsing Nature's Aisles: A Year of Foraging for Wild Food in the Suburbs
by Wendy and Eric Brown.

Browsing Nature's Aisles: A Year of Foraging for Wild Food in the Suburbs by Wendy and Eric Brown.As part of their commitment to self-reliance and resiliency, Wendy and Eric Brown decided to spend a year incorporating wild foods as a regular part of their diet. With information on collecting, preparing, and preserving easily identifiable wild edibles found in most suburban landscapes, this unique and inspiring guide is a must-read for anyone who wants to enhance their family's food security by availing themselves of the cornucopia on their doorstep.

Click here for more info and/or to order this book on Amazon.


Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It -- edited by Karl Weber.

Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About ItWhere has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably? Expanding on the film’s themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

Click here for more info and/or to order this book on Amazon.


You May Also Like

follow InnerSelf on

facebook icontwitter iconyoutube iconinstagram iconpintrest iconrss icon

 Get The Latest By Email

Weekly Magazine Daily Inspiration

AVAILABLE LANGUAGES

enafarzh-CNzh-TWdanltlfifrdeeliwhihuiditjakomsnofaplptroruesswsvthtrukurvi

MOST READ

digital money 9 15
How Digital Money Has Changed How We Live
by Daromir Rudnyckyj
In simple terms, digital money can be defined as a form of currency that uses computer networks to…
An Equinox Altar
Making An Equinox Altar and Other Fall Equinox Projects
by Ellen Evert Hopman
Fall Equinox is the time when the seas become rough as the winter gales set in. It is also the…
curous kids 9 17
5 Ways To Keep Kids Curious
by Perry Zurn
Kids are naturally curious. But various forces in the environment can dampen their curiosity over…
koala bear "stuck" in a tree
When It’s Smart To Be Slow: Lessons from a Koala Bear
by Danielle Clode
The koala was clinging to an old tree stag while stranded in the Murray River, on the border…
quiet quitting 9 16
Why You Should Talk To Your Boss Before 'Quiet Quitting'
by Cary Cooper
Quiet quitting is a catchy name, popularised on social media, for something we’ve all probably…
woman's face looking at herself
How Could I Have Missed This?
by Mona Sobhani
I began this journey not expecting to find sci­entific evidence for my experiences, because the…
Sedna and Our Emerging World
Sedna and Our Emerging World
by Sarah Varcas
Sedna is the Inuit sea goddess, also known as mother or mistress of the sea and goddess of the…
signs of inequality 9 17
The US Has Dropped Drastically on Global Rankings that Measure Democracy and Inequality
by Kathleen Frydl
The United States may regard itself as a “leader of the free world,” but an index of development…

New Attitudes - New Possibilities

InnerSelf.comClimateImpactNews.com | InnerPower.net
MightyNatural.com | WholisticPolitics.com | InnerSelf Market
Copyright ©1985 - 2021 InnerSelf Publications. All Rights Reserved.