Tagged With beverages

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One of summer's greatest pleasures is sipping an icy, refreshing beverage in the sunshine -- or the nearest patch of shade. Summery cocktails and punches aplenty are finally ready for their seasonal debut, and just about all of them could do with a bit of salt.

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The 1.25-litre soft drink has been an Australian institution for decades. Order a pizza, grab a bottle of Pepsi, Coke or Fanta to match that large Hawaiian. Hit the supermarket, stock up on lemonade, tonic water and ginger ale for the long weekend. Sadly, much like the elves of Middle-Earth, the 1.25-litre is, gradually, departing these lands, at least in the case of Schweppes.

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The weather is heating up already and finding ways to keep cool in the heat is at the forefront of everyone's minds. Food and drink can help to keep you cool during these hot months, including this tip on chilling drinks with melons.

Adding frozen fruit to cocktails to keep them cool is a pretty common practice, but some fruits are simply more chill than others. For fruity cubes that will actually keep your beverage cold for an appreciable amount of time, you want to reach for melon.

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Lemonade and iced tea are two refreshing beverages and when combined, they get even more so. The bitterness of black tea balances the sweetness of the lemonade, creating a thirst-quenching beverage with a little bit of a caffeine boost. The usual method of making requires the mixing of two beverages, but you can streamline the whole process by simply brewing the tea in the lemonade.

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I have good news and I have bad news. The bad news is that you've been buying hot chocolate mixes unnecessarily, but the good news is that you're going to learn two different methods for making rich, drinkable chocolate for cosy cold days and you're going to do it with stuff you probably already have in your kitchen.

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The only thing more divine than floating around in a pool on a hot summer's day is floating around in a pool with a refreshing beverage. But once you're settled in your doughnut shaped floatie, the last thing you want to do is get out to refresh your beverage. Luckily, The Kitchn has a cheap and easy solution for this summertime sadness: All you need is some pool noodles.

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I'm usually not a huge fan of putting carbon dioxide in my coffee, but I'm willing to make some exceptions. For example, cold brew on nitro is great; the bubbles are nice and small and give the coffee a smooth, creamy mouthfeel. Plus, I've tried some fancy coffee soda water things and found that they mostly just cause oral confusion -- see exhibit A below, which was the most perplexing, yet delicious thing I've ever put in my mouth.