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.
- 2 ounces Tennessee Cider (you can sub apple brandy if you cannot find Tennessee Cider)
- 2 ounce fresh apple cider
- 3-4 ounces chilled champagne
- Pour the Tennessee Cider into the bottom of each glass. Add the champagne and top with a splash of the fresh apple cider.
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!
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