By Libbie Summers from her book, Brown Sugar (shortstack editions)

There are few things better than sitting on a screened-in porch in the summer while sipping a glass of this lemonade. I think of it as a privilege for those of us lucky enough to live in the South, a reward for surviving the annual sand gnat season. The thing is, our lemons aren’t very juicy during the summer months. My solution: “scorching” the lemons in a hot pan before squeezing them, which yields 40% more juice and adds a subtle caramelized flavor. 

Brown Sugar-Scorched Lemonade
makes 2 quarts

What you need: 
3/4 cup light brown sugar, divided
1 vanilla bean, split
4 lemons, halved

What to do: 
1. Make Vanilla Brown Sugar Syrup: In a small saucepan over low heat, stir together 1/2 cup sugar and 1 cup water. Cook, stirring, until sugar is completely dissolved. Remove the pan from the heat and add vanilla bean. Let vanilla bean steep in the water until cooled. Remove vanilla bean and save for another use (make vanilla sugar -your baking will never be the same old). Note: A faint vanilla flavor is what you are trying to achieve in this sugar syrup.

2. Scorch Lemons: Heat a griddle or medium skillet over high heat. Pour the remaining 1/4 cup sugar onto a small plate. Dip all the cut sides of the lemons into the sugar to coat the surfaces. Place the sugar-coated lemon halves (sugar side down) on the hot griddle and cook until the sugar starts to turn brown and bubble around the lemons (about 30-45 seconds). Remove the griddle from the heat and allow to cool until the lemons are cool enough to handle.

3. Make Lemonade: Fill a pitcher or large jar with 2 quarts of water. Squeeze the lemons over the water, then drop the squeezed lemons into the water. Stir in the vanilla sugar syrup.

To Serve: Fill glasses with ice and pour the Scorched Lemonade over.

Thirsty for more? Try these other Refreshing Drink Recipes! 
•Havana Mojito
•Cherry Coke Float
•Lunar Landing Cocktail
•Watermelon Basil Beach Blaster
•Chinese Junk

By Libbie Summers
Assisted by David Dempsey

Two fun gifts that require very little time, but pack a big punch! Don’t forget to package them in reuseable containers!

Everything Bagel Topping Mix
makes 2 cups

What you need:
1/3 cup black sesame seeds
1/3 cup onion flake
1/3 cup garlic flake
1/3 cup sesame seeds
1/3 cup poppy seeds
1/3 cup flake salt

What to do:
In a large sauté pan over medium-low heat, add all the ingredients and stir together. Cook, stirring constantly until spices start to become fragrant. Remove from heat to a bowl and allow to cool completely. Store in an airtight container for up to 2 months.

Uses:
•Sprinkle over a poke bowl •Top a fried egg •Mix into coleslaw •Sprinkle on a salad •Season roasted vegetables
•Make a compound butter •Sprinkle on a bloody mary •Sprinkle on avocado toast •Season popcorn •Sprinkle on mac and cheese.
•Sprinkle on fried rice •Sprinkle over white rice •Sprinkle over a hot dog •Season grilled vegetables

Tipsy-Spiced Cherries

What you need:
1 cup sugar
¼ teaspoon cayenne pepper
2 cinnamon sticks
1 stem fresh rosemary (optional)
1 ¼ cups Gosling’s Black Seal® Rum
12 ounces frozen Sweet Black Cherries, thawed

What to do:
1. In a medium saucepan over medium heat, stir together the sugar and 1 ¼ cups water. Cook, stirring, until the sugar dissolves and mixture comes to a boil. Remove from heat and stir in the cayenne pepper, cinnamon sticks, rosemary (optional) and rum. Cool slightly. Add cherries and let stand 30 minutes. Remove rosemary stem. Store in airtight jars and refrigerate for 3 days before using. Will keep, refrigerated, for up to 2 months.

Uses:
•Spoon over ice cream •Make a Rum Old Fashioned •Use cherries for a Tipsy Black Forest Cake •Spoon onto chocolate mousse.

By Libbie Summers
Photography by Chia Chong

I’ve been making this rum laced egg nog for years. One particular holiday party, I rented an old-fashioned bubble drink machine and filled it with the eggnog so my guests could help themselves! I thought it would be so fun and look cool bubbling away on the table…BIG mistake…BIG. You see, the cream just kept frothing and frothing until it eventually became an eggnog volcano spewing all over the dining room floor. As I remember this was well into the party and no one cared one way or the other!

So this year, forget the whiskey and opt for this thick rich eggnog that’s quick to make and laced with the most wonderful dark Bermudan rum…just don’t put it in a bubble drink machine. 

Bermudan Eggnog
serves 6

What you need:
4 large eggs, seperated
1/3 cup sugar plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 shots Goslings Black Seal Rum (about half a cup)
1/2 teaspoon vanilla
Freshly grated nutmeg

What to do: 
In a large bowl, or bowl of a standing mixer, beat the egg yolks until just starting to lighten in color. Gradually add 1/3 cup sugar and beat until thick and light and the sugar has completely dissolved. Whisk in the milk, cream, rum, vanilla and 1/4 teaspoon grated nutmeg.

In a separate large bowl, whip the egg whites until have reached a soft peak. Add sugar and beat until stiff peaks form.

Fold egg whites into egg yolk mixture. Place in refrigerator and chill for 30 minutes, stir again and serve with grated nutmeg for garnish.

By Libbie Summers
Assisted by David Dempsey

When someone says “Party like an Astronaut“, do it!

I serve this cheeky cocktail alongside appetizers from the era at a party each year to celebrate the Apollo 11 lunar landing anniversary (July 20, 1969).

PS There’s always an astronaut photo booth and there’s ALWAYS someone drunk in the pool.

Lunar Landing Cocktail!

Lunar Landing Cocktail
makes 1

What you need: 
Ice (crushed crudely to look like moon rocks)
1 jigger of vodka
Seltzer
1 Bomb Pop

What to do: 
Pack a tall glass with ice. Add vodka and just enough seltzer to bring the level to 1-inch below the top of the glass. Add a bomb pop…splash down style!!

By Libbie Summers
Assisted by David Dempsey

July 20, 1969

The moonwalk, began at 10:39 p.m. when Commander Neil Armstrong of Apollo 11 opened the hatch of Eagle and backed outside, watched by Buzz Aldrin. He carefully moved down the ladder, turning on the TV camera on the way. His first step took place at 10:56 p.m. “That’s one small step for man, one giant leap for mankind,” he radioed Earth.

Armstrong quickly moved to take samples from nearby Eagle, and Aldrin followed him on to the surface. The moonwalk lasted 2.5 hours, in which time the men picked up several rock samples, deployed science experiments, erected a flag and took a phone call from U.S. President Richard Nixon. Eagle’s hatch was closed, astronauts inside, at 1:11 a.m. the next morning.

Today…I continue to celebrate that auspicious occasion with a silly drink that I think the astronauts would have found funny and delightfully delicious.

Check out NASA’s historic Apollo 11 moon landing photos!