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April 11, 2008

Summer cocktails...

Caiparinha De Ipanima:
1 1/2 ounces Cachaça de Brazil
2 fresh lime wheels
2 sugar cubes
Ice cubes
~This cocktail is inspired by the flavors of South America. To serve, muddle lime and sugar together, then add the Cachaça and ice. Shake and strain in a glass rimmed with lime sugar. Garnish with lime and twist.

White Sangria:
3 bottles of pinot grigio
1 bottle American chardonnay
1 bunch white grapes (seedless)
1 bunch Chilean red grapes (seedless)
4 scoops passion fruit sorbet
2 oranges cubed
1 Granny Smith apple, cubed
1 Macintosh apple
1 plum
20-30 mint leaves.
Sugar to taste (no more than half a cup)
~Mix all ingredients together in a large punch bowl and chill overnight. Serve in wine glasses.

Acapulco Cliff Hanger:
1 c watermelon chunks, pureed in the blender and strained (makes about 1/3 c)
2 oz light tequila
1 oz lemon simple syrup
1 oz lime juice
1 oz Cointreau
~This inventive drink will take the edge off a scorching afternoon. Fill a chilled glass with ice. Pour everything, except the soda, into the glass and stir to chill. Add soda and stir again. Squeeze the lime on top and drop into the glass. Garnish with a lime wedge and serve.

Pimm Pomm:
2 oz Pimms No. 1
Pomegranate cordial
Sliced Granny Smith apple
~Prepare by pouring two ounces of Pimms No. 1 into a highball glass over ice. Fill with pomegranate cordial and a couple of slices of a Granny Smith apple (and other fresh fruit as desired). Garnish with a fresh sprig of mint, a slice of hot house cucumber and a lime wheel.

Cinco de Mayo El San Juan:
1 1/2 oz soursop concentrate (guanabana juice)
1 oz guava juice concentrate
2 oz (silver preferred)
2 oz water
~Enliven your Mexican fiesta with this creation from tequila sommelier Martin Rosario. After mixing all ingredients, shake for 10 seconds, strain over martini glass, then serve straight up. If concentrate is not available, double the amount of juice.
Recipes courtesy of Forbes.

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