Today’s recipe comes from Andrea at the blog Dishing Up the Dirt. She takes gorgeous photos and blogs about healthy and fresh eating.
The recipe is an Spiced Apple Cider Champagne Cocktail and sounds perfect for the holidays coming up. I look forward to trying it. The simple recipe is below.
The official start to Autumn has come and gone. I am currently on set in New Jersey and got my introduction to Apple Cider donuts, I was happy. I saw this recipe on pinterest and had to share- it looks like a great ‘huddle up on your porch and welcome the fall weather’ kind of drink. Salud!
image via brit
Today’s recipe comes from my lifelong friend Elizabeth. Eliz is living the adventurous life in Colorado- more details to come soon on an edition of Sangria is Better w/ Friends.
She shared her recipe with me that she made for her ‘book club’ , they do activities — like vodka infusing and bucket-list writing — instead of feeling guilty if they didn’t finish a book.
I am happy to report that a previous post I had done about blood orange San Pellegrino inspired her. Here is her recipe: I mixed Pinot Grigio + San Pellegrino blood orange (per your post!) + frozen fruit (mix w/ pina, mango, strawberries) + big ass mint leaves from the garden.
Thanks Eliz & salud!
This is actually not a sangria it has all the fixings of one minus the wine. After a week of sangria & mai tais in Hawaii I owed my body a rest from the hard stuff. We were with our friends in their beautiful SF house enjoying a dinner party pre night time flight home, most were enjoying tequila and wine. I held myself back and worked up a refreshing mocktail that even a few of the other guests requested.
I mixed together pellegrino, limeade, mint leaves, raspberries & strawberries.
Try for yourself!
Today’s post comes via Katie at the Kitchen Door. She calls this drink a spritzer but it has all the goings on of a delicious sangria. Rhubarb is in season now so go scoop some up out of your garden or from your local market and try this one out.
Katie asked that you visit her blog for the recipe. Salud!
Last week we were in Maui with Mike’s & the guys he works with plus their wives & kids. Each day had its fair share of fun & of course a few batches of sangria along the way. Amanda and I were the sangria (and stripe) lovers in the house and our best recipe had to be the one we made our second to last day beach side. See the recipe below:
MAUI BEACH SANGRIA
Mix juice, wine and tonic water. Add in slices of lime & pineapple for extra fruit flavor.
Introducing another recipe from Drizzle & Dip- turning out to be a great resource for very pretty cocktails. This one is a strawberry & coconut water cocktail. Sounds so fresh right?
Sam notes that : ‘you can make this a ‘virgin’ (no alcohol), or add a splash of white rum to make it more exciting.’
To make the sugar syrup you need to boil sugar and water together in a ratio of 1:3 sugar to water, and boil in until it thickens to a runny syrup consistency. Store in a jar for all future cocktail making. It pretty much lasts forever.
Cut open the coconut, or if you are lucky enough to live in a country that sells fresh coconut water in a bottle, measure one cup. Add the strawberries, sugar syrup and rum and blend with a blender.
Serve with loads of ice.
Today’s recipe comes from Refinery29. And is one of my favorite types of recipes: taking something good… and making it better. The feature on their site is all about ‘boozing up’ your favorite pressed juices.
The above example uses Pressed Juicery Detox 2: pineapple, green apple & mint. Sounds so good!
1 bottle Detox 2
1 750ml bottle white wine
1 lemon, finely sliced
1 handful mint, leaves plucked
Combine all of the ingredients in a pitcher with ice. Pour and serve!
Moscow mules have become a recent favorite of mine. I especially love them in clinky copper cups. This is an extremely easy recipe- 3 main ingredients and mint as garnish. The recipe I found is not much of a recipe and does not include the amounts of each ingredient. So just make to taste.
Mix lime juice, vodka & ginger beer. Garnish with mint leaves.
I have kind of a nice color story going on with these recent posts. Rounding it out with a softly colored Paloma Cocktail from drizzleanddip.com. They write:
" The Paloma is the most popular tequila based cocktail in Mexico and if you struggle to drink tequila cocktails because they bring back too many dreadful memories of drunken student days and debauchery, this might just be the alternative.”
I like the idea of this mature option for a margarita- but still love my lime & salt!
*1 shot = 25ml
*reposado tequila means rested tequila (aged in oak for at least 2 months)
Mix the grapefruit juice, tequila and sugar syrup until well mixed. Pour over a tall glass filled with ice and top up with soda water. You could add a squirt of lime juice which is nice and I did, and you could also rim the glass with salt.
* If you are wanting to reduce your sugar intake, simply leave the sugar out. Its less sweet but delicious.
It is only Tuesday but our weather report already has me thinking about the weekend. Temps in the 70’s Friday- Sunday!!! This is an Easter weekend miracle. Warm temps make me think of cool treats. Popsicles of course are one of those things. I spied this recipe on a friends Pinterest board- per usual.
These are Maple Brown Derby Cocktail Pops. Not your traditional popsicle and not your traditional sangria recipe either. They of course would work well for almost any drink recipe- I see some sangria popsicles in my future.
2 1/2 cups fresh squeezed ruby red grapefruit juice (about 4 medium grapefruits)
1/3-1/2 cup pure maple syrup (depending on how sweet your fruit is)
1 ounce bourbon
a few dashes of bitters
In a mixing bowl whisk together all of the ingredients to combine. Divide the liquid between the 10 ice pop molds and freeze for 1 hour* before inserting popsicle sticks. Continue to freeze for several hours until frozen solid.
*You can soak/saturate the sticks in boiling water before making the pops, so you can insert the sticks immediately without waiting for the pops to set up. I always forget, though!
recipe & image via hungrygirlporvida.com