People USA – August 12, 2019

food

88 August 12, 2019 PEOPLE

SUMMER STAPLES

Shatterproof

Glasses for

Every Occasion

FOR A PICNIC

Tossware Plastic

Vino Stemless

The crystal-clear,

stackable cups are

easy to stash in your

bag and go. $12 for

12; amazon.com

FOR THE BEACH

OR POOL

Floating Acrylic

Wine Glasses

Simply stick the

pointed end into the sand

or water—yes, it floats!

$11; thebeachglass.com

FOR A BARBECUE

Fluted Acrylic

Glassware

If condensation forms,

the textured ridges will

help prevent the tumbler

from slipping out of your

hand. $5; westelm.com

Frozen Classic

Cocktails

THE FOOD & WINE CULINARY

DIRECTOR-AT-LARGE CREATES

3 BLENDER DRINKS ALL ABOUT

BIG, BRIGHT FLAVORS: ‘THEY

SCREAM SUMMER POOL PARTY!’

JUSTIN CHAPPLE

Frozen Aperol

Spritzes

(‘Fraperol

Spritzes’)

Whisk together 11 ⁄ 2 cups

prosecco or semi-dry

white wine, 1 cup Aperol,

1 cup water and 1 ⁄ 4 cup

orange liqueur (such as

Triple Sec) in a pitcher.

Pour mixture into 2 to 3

standard ice cube trays.

Freeze until firm, at least

8 hours but preferably

overnight. Transfer

prepared ice cubes to a

blender; process until

smooth and frothy. Pour

into 4 wine glasses, and

top off with more

prosecco. Garnish with

orange wheels. Serves: 4

Frozen Mimosas

(‘Frimosas’)

Whisk together 2 cups champagne,

1 cup fresh orange juice and^1 ⁄ 4 cup

ginger liqueur or orange liqueur (such

as Triple Sec) in a pitcher. Pour mixture

into 2 to 3 standard ice cube trays. Freeze

until firm, at least 8 hours but preferably

overnight. Transfer prepared ice cubes to a

blender; process until smooth and frothy.

Pour into 4 flutes or tall glasses, and top

off with more champagne. Garnish with

clementine wedges. Serves: 4

Frozen Palomas (‘Fralomas’)

Whisk together 1 cup fresh grapefruit juice, 1 cup

water,^3 ⁄ 4 cup silver tequila,^1 ⁄ 4 cup fresh lime juice and

3 Tbsp. light agave nectar in a pitcher. Pour mixture into

2 to 3 standard ice cube trays. Freeze until firm, at least

8 hours but preferably overnight. Stir together 2 Tbsp.

kosher salt and 1 tsp. grapefruit zest in a dish. Use a

lime wedge to moisten the rims of 4 glasses; dip rims in

salt mixture to coat, if desired. Transfer prepared ice

cubes to a blender; process until smooth and frothy.

Pour into glasses; garnish with lime wheels. Serves: 4

By Ana Calderone

Try Chapple’s

cool twist on the

Aperol Spritz at

Pepe’s Wharf

restaurant in

Provincetown, Mass.

FO

OD

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