Drinks

Drinks

By
Catherine Phipps
Contains
13 recipes
Published by
Quadrille Publishing
ISBN
978 184949 900 2
Photographer
Mowie Kay

It is hard to put into words the influence citrus fruits have had and continue to have on the things we drink. They can be found in just about everything, except perhaps in builder’s tea and in coffee, and even there they have made inroads. How many people start the day with a slice of lemon floating in a cup of water? And how many others take the same lemon slice or twist for granted in the first drink of the evening? We scent tea with bergamot and other citrusy aromatics, and drink them with a slice of lemon too. We make iced tea with lemon, herbal teas with orange blossom, lime leaves, verbena and lemongrass, we use citrus to make flavours such as elderflower sing in cordials, as well as giving them starring roles in presses and all manner of cooling lemonades. Citrus and alcohol combinations range from the sweet, sour, fizzy mixes from the Americas to the very grown-up herbal and bitter notes found in orange infused spirits and liqueurs popular in Europe. They are essential in all kinds of cocktails and punches as well as wine-based drinks such as sangria. We use them medicinally in hot toddies and barley waters. What on earth did we do without them?

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