In the BA Test Kitchen, our job is to cook. All day long. By the end of it, we're in need of a battery recharge--and ice water doesn't cut it. All summer long, we've been playing with recipes and drinking different coolers, what I like to call my Kool-Aids of the Week. Some were more successful than others; our three favorites are below. Make big batches at home and keep them in the fridge, and if you want an extra extra kick, spike them with a little vodka or tequila. We do that in the test kitchen, too--after we've put away the knives, of course.
Combine 8 quarts water, 3 pounds of tamarind pulp, and a few handfuls of golden raisins. Simmer, breaking up pulp, until tamarind pulp falls apart (about 30 minutes). Remove from heat and steep 3 hours. Strain and chill. No need to add sugar--you're getting it naturally from the dates and raisins.
Bring 8 quarts of water to a boil, turn off heat, add 16 chamomile tea bags and steep 3 minutes. Remove tea bags and let tea cool to room temperature. Add a bunch of mint sprigs and steep a few hours. Strain and chill.
Bring 8 quarts of water to a boil, turn off heat, add 16 black tea bags and steep 3 minutes. Remove tea bags and let tea cool to room temperature. Add citrus slices and steep a few hours. Strain and chill. --Kay Chun