Summer Reads | And Summer Tipples

With a book in your hand you can travel the world from the comfort of your deckchair. Here’s a read that will transport you to a sunny island…

The Orange House by Isabelle Broom (Hodder & Stoughton)

Somewhere warm and beautiful, with waves lapping the shore is surely the stuff of many summer fantasies. In (TST short story contributor) Isabelle Broom’s dreamy novel of second chances, and of love lost and regained, she adds in a rambling house, with apricot-coloured walls and surrounded by citrus trees in Mallorca. Violet and Henry bought the dilapidated La Casa Naranja when they were young and hopeful; 20 years on, their marriage is faltering, the house is up for sale, and both are nursing grievances and keeping secrets as their marriage tethers on the edge. Add to the mix their troubled son Luke and his protective girlfriend Eliza, and their summer has taken a turn for the fractious. But with the scent of the lemons, the sound of the sea and the shimmer of the sun, Broom sets the course for emotional reckonings and romantic realisations. Bliss.

To go with this book, we recommend a Sunshine Negroni

Serves 1

25ml citrus gin, such as Gordon’s Sicilian Lemon Gin
25ml Aperol
25ml Dolin Blanc vermouth
10ml orange juice
35ml grapefruit soda
5ml grenadine
Slices of orange, to garnish

1 Add the gin, Aperol, vermouth and orange juice to an ice-filled highball glass and gently stir.

2 Top up with chilled grapefruit soda and slowly pour the grenadine down the inside of the glass. Garnish with orange slices to serve.

Bartender’s Note: Any grapefruit soda can be used, even Lilt, but for the best visual effect, choose white grapefruit soda over the red variety, such as Sanpellegrino.

The Sunshine Negroni recipe is taken from Spritz Cocktails: 35 Thirst-Quenching Sodas, Highballs & Sparklers (Ryland Peters & Small) Photography: Alex Luck

To find more reads to transport you to other locations, turn to page 67 of our August issue, where Eithne Farry introduces us to some books for summer armchair tourism.

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Tipple | Lavender & Raspberry Cocktails

A fruity thirst-quencher that’s bursting with summer flavours

Serves 6

You will need

100g honey
Juice of 1 large lemon
100g raspberries
1 tsp lavender flowers
6 shots of vodka (optional)
2ltr sparkling water
6 sprigs of mint, to garnish
6 sprigs of lavender, to garnish
18 fresh raspberries, to garnish

To make

1 In a small pan, gently heat the honey, 100ml of water, the lemon juice, raspberries and lavender flowers over a medium heat, stirring frequently until the honey melts.

2 Simmer for a further 5 mins, stirring constantly to avoid it catching, until it starts to thicken. Leave to cool then blitz to a smooth consistency with a handheld blender.

3 Fill tall glasses with ice and pour in a shot of vodka if using, then fill each glass halfway with sparkling water.

4 Add the lavender and raspberry syrup until the glass is three-quarters full. Garnish each glass with a sprig of mint, a sprig of lavender and three fresh raspberries to serve.

These cocktails are just one of the recipes from our June ‘gathering’ pages, a menu for a picnic by the water, which we’ve called ‘A Shore Thing’. It includes recipes for homemade Dips & Chips, Asparagus, Ricotta & Smoked Pea Tarts, Roast Pepper, Onion & Halloumi Wraps and Berry Crumble Cake. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Tipple | Mason Jar White Sangria

A refreshing tipple that always tastes better outdoors and goes beautifully with a picnic or garden lunch

Serves 4
180g strawberries, hulled and cut in half (or frozen berries)
180g grapes, cut in half
1 lemon, thinly sliced
120ml white rum
750ml bottle white wine (preferably Sauvignon Blanc or Pinot Grigio)
Ice cubes
750ml lemonade

1 Divide the fruit between four jars.

2 Pour the white rum and wine over the fruit and give it a little stir. Close the lid tightly on each jar and keep chilled for up to 24 hours.

3 To serve, add some ice cubes and pour the lemonade to the top level of the jar.

This is just one of the recipes from our feature ‘Making Camp’ in our September issue, which includes lots of ideas for food with friends outdoors, such as Smoked Aubergine Dip, Toasted Breadsticks, Potato, Chorizo and Beans Pan Pie, Herby Nut Salad and a Deconstructed Peach Cobbler.

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Tipple | Ginger Shandy Pitcher

For those who like a beer on a hot day, this drink – with lashings of ginger beer and ale – will have them ditching the cans in favour of a large glass of refreshing shandy.

Serves 6

1 ltr beer (we used Hoegaarden wheat beer)
330ml chilled ginger beer
Ice
1 lemon, thinly sliced
Mint sprigs, to garnish

In a large pitcher, combine the beer with the ginger beer. Add ice, the lemon slices and mint sprigs and briefly stir before serving.

This Ginger Shandy is from our feature, Tipples to Share, in our July issue. The recipes, by Louise Gorrod, also include a Paloma, Blueberry Thyme Gin Fizz, Rose Sangria and a Watermelon Lemonade. The issue is in shops now.

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Tipple | Rhubarb Mimosas

The two fruits of the moment are pink, squeaky stemmed, forced rhubarb and lovely sour gooseberries. Either could be used for this spring cocktail, and should be treated the same way: stewed in a little water and honey to sweeten their sourness and then sieved to make a smooth syrup. Gooseberry is the more traditional ingredient for a Whitsun feast, but rhubarb makes a particularly pretty pink drink.

Serves 6

6 stems forced rhubarb (as pink as you can find)
Runny honey
1 bottle champagne or other sparkling wine

1 Chop the rhubarb into 5cm chunks and tip into a saucepan over a medium heat with a small splash of water – rhubarb contains plenty of water so you only need just enough to get it going. Let it bubble away until the rhubarb has completely softened and then use a fork to break and mash the pieces up.

2 Strain into a bowl and add runny honey to taste.

3 Pour your syrup into a jar and chill in the fridge. When ready to serve, fill half a glass with the chilled rhubarb syrup and top with sparkling wine.

This is just one of the recipes from our Nature’s Table feature by Lia Leendertz. The other late spring recipes include confit duck with petits pois and Lincolnshire Whitsun cake. You can find it starting on page 8 of our May issue.

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