Triple Citrus Summerade

summer ade 1My part-time summer jobs were mostly restaurant-related, mostly as kitchen staff. The long hot summer of ’81, I was part of the salad bar team at the Victoria Station restaurant near the Children’s Museum on Boston’s waterfront. One afternoon, the kitchen manager handed me a bottle of lemon juice and asked if I could whip up lemonade for the staff dinner served nightly before we opened for the evening. 

I mixed up a stockpot of the standard issue lemonade using the recipe on the bottle. And it was perfectly nice, but dull. My gramma had always added fresh squeezed orange juice to her iced tea, and my gramma was awesome. So I decided to stray off script and helped myself to the bartender’s garnish fruit the walk-in cooler. A few oranges, some lemons and limes…a little slicing, a little squeezing and a summer tradition was born.

It’s been a long time since I darkened the doorway of an industrial kitchen, but I still mix up Summerade for every hot weather celebration. The recipe is super easy to scale up and down. It’s picture perfect when served out of a blue speckled enamel stockpot sitting in a galvanized tub of ice, but it can also be made in pitcher-sized quantity on any hot summer day.

Triple Citrus Summerade

1/2 cup sugar

1/2 cup bottled lemon juice

3 1/4 cups cold water

2 lemons, 2 limes, 2 oranges

Mix sugar, lemon juice and water together in a large pitcher. Stir until dissolved.

Wash lemons, limes and oranges.

Cut citrus into smallish wedges, sixths or eighths.

Squeeze wedges into lemonade mix.

After all the wedges are squeezed, drop them into the lemonade.

Note: quantity of fruit is subjective. Feel free to increase or decrease. You didn’t hear it here, but you can also sneak in some orange juice instead of using fresh fruit.

Second Note: If you are scaling the recipe up to a stockpot or punch bowl sized quantity, use a juicer or hand reamer on 2/3 of the fruit and put the rinds into your compost pile. Cut the remaining citrus into wedges, squeeze and float.

Third note: If you’ll be keeping your Summerade for a few days, don’t add the citrus wedges. They’re add flavor the day it’s served, but after day one, they get a little bitter.

If you need a little inspiration for great summerade serving pieces, start with the classics–beautiful pitchers and summer perfect graniteware.



lemonade pitcher
Victorian glass pitcher by Selective Salvage



lemonade stockpot
Graniteware stockpot by Attic and Barn Treasures

Weekend Drink Guide – With a Vintage Twist

Rums of Puerto Rico Weekend Drink Guide Ad from the 10/13/1952 issue of LIFE magazine.

It’s the weekend!

Take your queue from this vintage ad from the October 13, 1952 issue of LIFE magazine!

Rum Highball

  • 1-1/2 to 2 ounces Rum
  • Add Ice
  • Add Soda, Ginger Ale, or Water
  • Add a twist of Lemon and serve

Rum Daiquiri

  • Juice of 1/2 Lime
  • 1-1/2 ounce Rum
  • 1 teaspoon Sugar
  • Shake well with cracked ice
  • Strain into glass and serve

Rum Sour

  • 1-1/2 ounce Rum
  • Juice of 1 Lemon
  • 1/2 teaspoon Sugar
  • Shake well with cracked ice
  • Strain into chilled glass
  • Garnish with slice of orange and a cherry and serve

Rum and Maple

  • 1-1/2 ounce Rum
  • 1 teaspoon Maple Syrup
  • 1 dash Angostura Bitters
  • Splash of Water
  • Mix syrup, water, and bitters
  • Add rum, ice, and stir
  • Garnish with twist of lemon and serve

Rum and Cola

  • 1-1/2 ounce Rum
  • Juice of 1/2 Lemon or Lime
  • Add ice, fill with cola and serve
  • Just the way it’s made at Puerto Rico’s Caribe Hilton!

Rum Fruit Punch (serves 12)

  • 1-1/2 bottles (fifths) Run
  • 6 ounces Pineapple Juice
  • 10 ounces Orange Juice
  • 10 ounces Lime Juice
  • 1-1/2 quarters Ginger Ale or Soda
  • Pour over block of ice in bowl and stir
  • Decorate with 1 pint sliced strawberries, lemon, and lime slices and serve


What’s your favorite rum beverage?


A Summery Celebration Sherbet Sip

Celebration Sherbet Punch
Straight from Cousin Cindy's wedding... Get out your best vintage punch bowl and your favorite Tupperware ring mold.
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  1. 2 Quarts lime sherbet
  2. 1 Quart vanilla ice cream
  3. 3 - 2 Liter bottles ginger ale
  4. Pineapple chunks
  5. Lemon-lime soda (enough to mostly fill your ring mold)
For Ice Ring
  1. Combine lemon-lime soda and pineapple chunks in Tupperware ring mold and freeze.
  1. Remove sherbet from freezer about an hour in advance to soften.
  2. Place frozen ice ring in bottom of punch bowl.
  3. Add lime sherbet in the center of the mold and pour ginger ale around outside to fill punch bowl ¾ full.
  4. Add more sherbet and ginger ale as needed.
  1. To color use green food coloring.
  2. Fruit can be changed as desired, but be cautious if using sliced citrus with the rind still on as you don't want your guests to end up with that in their cup!
Vintage Unscripted