Summer Drinking – What’s In My Fridge

Summer calls for lighter drinks. The hot chocolates and stouts that comfort us through winter are not thirst quenching on a day like today. In honor of a record setting high temperature, I’m sharing the drinks that keep us cool.

1800 Margaritas

Our friends Mike and Angie Six introduced us to this particular margarita on Cinco de Mayo. Typical margarita mixes call for 2 or 3 parts mix to 1 part tequila. 1800 Ultimate Margarita Mix calls for 1 part mix and 1 part tequila. This ratio makes for extremely bright and wickedly strong margaritas. No salt or limes necessary. They stand up incredibly well on their own. So well they lead to Just Dance for Wii parties at 10pm.

Shiner Ruby Redbird 

Shiner’s Ruby Red Bird is full of Texas grapefruit juice. The result is a beer that is sweet, tart and thoroughly enjoyable. The labels have a retro feel and I would definitely take this to a barbecue. I found this at Jungle Jim’s International Market during my last trip to Cincinnati, but haven’t seen it locally.

 Even the bottle caps are adorable. I’ll be stocking up the next time I see this.

La Croix Sparkling Coconut Water

This is NOT healthy coconut water. That un-carbonated nutty stuff from VitaCoco? This isn’t it. This is sparkling water with coconut flavoring. I am addicted to La Croix in general. I was never a cola drinker but I like carbonated drinks. La Croix’s flavored sparkling waters have always tasted good to me and since I’m a coconut fan, their latest flavor hits the spot.

I feel like I’m sipping a spa tonic in a cabana beside the ocean. No I don’t, I feel like I scored 10 minutes to myself while Holly “helps” in the garden. (Goodbye cilantro, we hardly knew ye.)

I saw Joy the Baker’s Strawberry Ice and knew they would be a perfect match for the sparkling coconut water.

Stouts, porters, imperial india pale ales, hot chocolates, peppermint mochas and mulled cider: see you in October. We’ll send a postcard. Wish you were here. Enjoy your vacation.

More Than Corn

Being Hoosiers, corn is about as necessary as air. Last weekend was the first offering of sweet corn at The Broad Ripple Farmer’s Market, my favorite local summer farmer’s market. My Dad’s Sweet Corn is a religious experience. Their “baker’s dozen” bag is less than $10 and contains at least 14-16 ears of sweet bi-color Indiana corn. The kernels are large and  juicy with the perfect crunch. I’ve spent nights dreaming of ways to prepare it beyond the typical boiled with salt and slathered in butter.

I’m not the only one addicted to this Hoosier delicacy. My Dad’s Sweet Corn sells out multiple farmer’s markets each weekend around the state. One bag barely makes it from one Saturday to the next in our house. Is there a Corn Eaters Anonymous? Sign the Mullins family up.

Perfectly Boiled Sweet Corn

Bring a large pot of water to a boil and add salt.

While water is heating up, shuck your ears of corn, removing all of the husks and silks.

Drop the corn carefully into the boiling water. Set a timer for 6 minutes.

Remove the corn from the water, let cool until you can handle it.

SLATHER IN BUTTER AND ENJOY

The. End.