Photo by NessPace

Silky Dragon
1 cup ice
1/2 cup coconut milk
1/2 cup mango nectar
1 small ripe banana
1/2 cup ripe mango, cubed
1/2 cup ripe papaya, cubed
1/4 cup shredded coconut
1/2 tsp. Thai ginger, zested
1/4 tsp. cardamom powder
Two medium-sized pineapple sage leaves
Juice of half a lime
1–3 dried Thai chiles, to taste
Tools: blender, knife, zester
Glass: parfait
Garnish: pineapple sage leaves and/or an umbrella

Combine the first 10 ingredients in a blender. Blend well, then taste. Add one pepper, blend well and taste. If you like more fire, cut up to two additional chilies into thirds and add a piece at a time, tasting as you go. Serves two.
Serving suggestion: This tropical smoothie is delicious on its own, but you can also make it a cocktail with your favorite rum or tequila.

From the Imbibe Test Kitchen

July/August 2008 Online Extra: Imbibe's Shady Creek Cooler

8 oz. strong brewed white peony tea
1/4 cup fresh blueberries
1 oz. lavender syrup (recipe follows)
ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: sprig of lavender

Brew tea, and set aside to cool. Muddle blueberries and ice in a shaker, add tea and simple syrup, shake. Strain into an ice-filled glass and garnish.

Note: For an equally delicious variation, try substituting half a ripe peach for the blueberries.

Lavender Syrup
Dissolve equal parts water and sugar over med-high heat, turn off heat and stir in dried lavender. Let sit for 15 minutes, strain syrup into a jar and discard the lavender. Store in the refridgerator for up to 2 weeks.

For more iced tea recipes, check out “Anatomy of a Leaf” in the July/August 08 issue.

Photo by Leo Gong

May/June 2008 Online Extra: Caffe Shakerato Con Cioccolato
Iced coffee and espresso drinks make perfect summertime coolers. This one, created by Clay Gordon of New World Chocolate Society and featured in Michael Turback’s scrumptious book, Mocha, is a perfect example.

1 oz. espresso, room temperature
1 tsp. simple syrup
A few drops of vanilla extract
1 1/2 oz. chocolate syrup
Cracked ice
Tools: muddler, shaker, strainer
Glass: highball
Garnish: lemon or orange twist

Fill a shaker halfway with cracked ice. Pour espresso, simple syrup and vanilla over ice. Shake vigorously for 30 seconds and strain into a chilled glass that has been lined with a spiral of chocolate syrup. Garnish. Makes one serving.

Michael Turback, Mocha, Ten Speed Press

For more summer cocktail recipes, check out the May/June 08 issue.

6 fresh tarragon leaves
1" slice of cucumber, cut into cubes
3/4 oz. fresh lime juice
1/2 oz. simple syrup
1 oz. double-brewed chamomile tea (chilled)
1/2 oz. Sparkling water
Ice
Tools: mixing glass, muddler, strainer
Glass: tumbler
Garnish: sprig of tarragon

Place first two ingredients in a pint glass filled with ice. Muddle all three breaking up the cucumber and tarragon, and crushing the ice. Add simple syrup, lime juice and tea. Shake and fine strain (a tea strainer works well) into an ice-filled glass. Top with sparkling water and garnish.

Kelley Swenson, Ten01, Portland, Ore.

For more summer cocktail recipes, check out the May/June 08 issue.