First you get the bake. Then you get the broil. That’s the way an old friend once described the evolution of scorching summer weather in Phoenix, Arizona.

And that’s about the way it’s felt here in the almost world’s best climate this week. 

It’s too damn hot! It’s too hot to go out shop, drag home groceries. Too hot to cook a meal. Too hot to accomplish anything beyond the most absolutely essential tasks of getting through the day.

I’m not alone in this assessment of current conditions in the world’s purported almost best climate. On the rare occasions that I’ve ventured out to downtown Chapala, the Ajijic plaza or Walmart I’ve encountered parking spaces galore. When’s the last time that’s happened?

It’s been too hot to seriously engage in serious boots-on-the-ground news gathering. Too hot to sit down at the computer and scribble a coherent sentence.

So, all of my energy has been focused on one task: keeping the fridge filled with a supply of ice cold drinks. This is by no means a creative pursuit. It’s a method of survival. 

Taking a lead from my Mexican neighbors, I’ve been tapping on the country’s cornucopia of natural produce to concoct varied types of agua fresca, the non-alcoholic beverages made by blending plain water with fresh fruits, flowers, seeds or grains, sweetened to taste and chilled with an abundance of ice. 

Flavoring options for these cool waters are endless. Fresh squeezed citrus juices like limón (lime), lima (sweet lime), and oranges lend a tart punch. Use the pulp of mango, pineapple, passion fruit or ciruela amarilla (native plums) for a tropical twist. Choose hierbabuena (mint), alfalfa or cucumber to make green drinks.

More hearty grain-based agua -— often referred to as horchata — contains arroz (rice), cebada (barley) or avena (oats), blended with water and fresh or evaporated milk, customarily spiced up with a hint of cinnamon or vanilla.  

My stand-out hot season favorites are made from tamarindo (tamarind pulp), jamaica (hibiscus flower) and arrayán (myrtle berries), tangy ingredients ideal for refreshing the palate. 

This year I’ve taken a special liking to agua de limón con chia, made with a substantial dose of lime juice and a couple of spoonfuls of the little seeds pre-softened in a glass of water. For an alternate version I may mix in the orange and pineapple juice.

There are many takes on iced tea that also do the trick. Unsweetened green tea is particularly refreshing. Combining several types of black tea, say English Breakfast, Earl Grey and Oolong, gives better flavor than single type. Cold herbal teas likewise hit the spot. Boil up a pot of water with té de limón (lemon grass), cola de caballo (horsetail), or canela (cinnamon sticks), let it cool, chill in the fridge and pour over ice.  

If all else fails go for the Jalisco julep: Pack a tall glass with crushed ice, fill to the top with your favorite tequila, stuff in a sprig of mint and chug it down. You won’t feel the heat, or anything else, for a long spell.