True Blood Drinks & Bites
By Gianna Sobol, Alan Ball, Benjamin Hayes and
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True Blood Drinks & Bites - Gianna Sobol
FOR TEETOTALERS
by Jessica Hamby
Bill turned me at the ripe age of seventeen; before my human life had barely even begun. I’d never kissed a boy or gone on a real date. Never read a racy romance novel. Not a single alcoholic drink had touched my lips (well, ’cept for that time me ’n’ Sally Burns stole some of her dad’s strawberry-flavored wine coolers, but that doesn’t really count). I was on the brink of doin’ just about everything awesome I’d been waitin’ my whole life to do—and then came Bill Compton.
But I ain’t bitter, honest. Bein’ turned into a vampire was the best thing that ever happened to me. Hell, it was the only thing that ever happened to me. And shortly after, I kissed a boy, I went on that date, I devoured every book my parents’ church banned. I did all the things normal teenagers do. But I never did get that drink. And you know what? I’m okay with it. There’s all sortsa ways to enjoy a good cocktail without the booze. Especially if you’re a vampire. My favorite (other than fresh from the source) is O neg with a twist of B pos. What about you?
Glamourade
MAKES ABOUT 7 CUPS,
SERVES 7 OR 8
1¼ CUPS SUGAR, PLUS 3 TABLESPOONS
2½ CUPS (10 ounces) FROZEN UNSWEETENED BLACKBERRIES
¼ CUP WATER
1 CUP FRESH LIME JUICE (about 5 limes)
1 LIME WEDGE
ICE CUBES
ONE 1-LITER BOTTLE CHILLED SPARKLING WATER
In a medium saucepan, combine the 1¼ cups sugar, berries, and water. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. When the berries have just begun to soften and release some juice, remove the pan from the heat and set it aside for 10 minutes or so, until the berries are soft and squishy.
Using a rubber spatula, mash the berries to break them down a bit, and then transfer to a fine-mesh strainer set over a small bowl. Work the mixture with the spatula to force it through; really press down on it to extract as much juice as you can and scrape the bottom of the strainer a couple of times. Discard the goop that’s left in the strainer. Let the purée cool to room temperature, about 10 minutes, and then transfer it to a pitcher. Stir in the lime juice.
When you’re ready to glamour your guests, put the 3 tablespoons sugar in a small, wide dish or container. Working one at time, rub the rim of the drinking glasses with the cut edge of the lime wedge to moisten, and then invert each glass into the sugar to coat the rim. Fill the glasses with ice.
Gently pour the sparkling water into the pitcher and stir ever so gently to combine. Pour the Glamourade into the glasses and serve right away, making eye contact with your guests and telling them that they’d love to help you do the dishes postparty.
Crime Quencher
MAKES ABOUT 6 CUPS,
SERVES 6 TO 8
ABOUT 6 CUPS SEEDLESS WATERMELON CHUNKS CHILLED, PLUS THIN SLIVERS OF WATERMELON WITH RIND FOR GARNISH (optional)
1½ CUPS HULLED FRESH STRAWBERRIES, OR FROZEN UNSWEETENED STRAWBERRIES, THAWED
1½ TABLESPOONS FRESH LIME JUICE
2 TABLESPOONS SUGAR
PINCH OF SALT
2 CUPS CHILLED SPARKLING WATER
ICE CUBES
Pile the melon chunks and berries into a blender; add the lime juice, sugar, and salt; and purée until smooth. Or, if you’re bothered by any seeds and/or any chunks that didn’t break down, pour the purée into a fine-mesh strainer set over a large bowl and work the mixture with a rubber spatula to force it through; really press down on it to extract as much juice as you can. Discard the stuff that’s left in the strainer. Pour the purée into a large