Letters to the Editor

Write a Letter »  Read Letters »

 Email this page  Print this page

Hot as Del's

Those happy little Del’s trucks never seem further away than in March. Fortunately, Providence bartender Lara Pietropaolo of Local 121 concocted two ways to help us get our fix until summer. When life hands you sleet, snow and dreary skies, here’s how to make lemonade.

[Compiled by Alexandria D’Angelo]

Delspresso

Zestier than a hot chocolate, this inspired lemon espresso doubles as dessert.

1 shot espresso
1 teaspoons Del’s Dry Lemonade Mix
splash Stoli Vanil
2 ounces Bailey’s
lemon zest

Add ingredients to espresso and serve in a tall mug topped with whipped cream.

De’Local Toddy

Shake off those winter chills with a bittersweet twist on a hot toddy. 

2 teaspoons Del’s Dry Lemonade Mix
dash maple syrup
2 ounces whiskey
2 cloves
splash bitters
4 ounces hot water 

Mix ingredients and garnish with a lemon slice.
 

Two more of our favorites:

Classic Hot Lemonade

Add one 2 oz packet (or 1/3 cup) of Del's dry mix to 16 oz hot water for instant hot lemonade, and then experiment! Some favorite hot lemonade ideas:

•    Garnish with cinnamon sticks, fresh mint, or thinly-sliced ginger
•    Infuse with a tea ball filled with dried lavender, or add a green tea bag
•    Add a splash of dark spiced rum and a lemon slice
 

Spiced Apple Lemonade

2/3 cup (or 2 packets) Del’s dry mix
6 cinnamon sticks, divided
3 cups apple juice
1 cup water
8 whole cloves
2 tbsp brown sugar

Add Del’s mix, 2 cinnamon sticks, apple juice, water, cloves and sugar to saucepan and stir on medium heat until mixture is hot, not boiling. Remove, straining spices. Serve in four mugs with lemon wedges and remaining cinnamon sticks.