Quench a southern thirst Down where it always feels like summer and the chicken is usually fried, you’ll find a cold glass of iced tea or lemonade offered at just about every meal. Here in town, a few creative spots are putting tasty twists on the unofficial drinks of the South that just might give the originals a run for their money. TAKE IT FROM ARNOLD
Those cubes bobbing in your glass mean your iced tea will only get better as the frozen tea squares melt in the summer sun, while that little shot glass of housemade simple syrup means you can sweeten your sipper as you see fit. Cielo, 999 N. Second St., St. Louis, 314.881.5800, cielostlouis.com
Want a tall, cold glass of good old-fashioned lemonade? Try the version at Windowsills, where a dash of orange blossom water makes all the difference. Windowsills Cafe and Marketplace, 1326 Clarkson Clayton Center, Ellisville, 636.527.6400, windowsillscafe.com
When it comes to taking the edge off of a brutally hot day, Arnold Palmer knows what he’s talking about. When the golf great ordered his now-signature mixture of half iced tea and half lemonade, he forever changed the way southerners felt about choices. For an authentic version of this summertime sipper, bring 2 cups of granulated sugar and 1 cup of water to a gentle boil. Reduce heat and simmer until the sugar dissolves and the mixture thickens to a syrup, about 3 minutes. Remove from heat and let cool completely. Steep 2 tea bags of peach-ginger tea (or other black tea) in 1 cup of very hot water for 5 minutes. Transfer to the fridge to chill. Squeeze 2 organic lemons (about ½ cup of juice) into 1 cup of water and place in the refrigerator. When everything is cool, fill 2 tall glasses halfway with ice. Divide the lemon water between the glasses, then top each with half of the iced tea. Sweeten with the extra-rich simple syrup, starting with ½ tablespoon and adding more as desired*. * You will have plenty of simple syrup left over. Transfer it to a glass jar, cover and place in the refrigerator. It should keep for 1 to 2 weeks.
44 I SAUCE MAGAZINE I saucemagazine.com
July 2013