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Mexican Fruit Sangria
2 bottles Rioja red wine
2 c brandy
1 c fresh orange juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, cored and cut into thin wedges
1 pear, cored and cut into thin wedges
1 750mL club soda, chilled
Combine the wine, brandy, juice, and fruit in a large container or glass pitcher, cover and chill completely, 1-2 hours should be enough. Add soda to mixture when ready to serve. Use a little lime juice to rim the glasses and dip into the brown sugar. Serve with ice.
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8 c chopped seedless watermelon
1/2 c freshly squeezed lime juice
2 tbsp sugar, plus more to taste
1/2 c vodka
Working in batches, puree the watermelon, lime juice, and sugar until smooth. Add more sugar if needed. Transfer puree to pitcher and add vodka. Chill until ready to serve. Stir, pour into glasses with ice, and garnish with mint.
Boozy Hot Chocolate
3 c milk
3 1/2 oz good quality dark chocolate
3 tbsp honey
1 3 inch cinnamon stick
1 tsp vanilla extract
2-3 oz dark rum
In a medium saucepan over low heat, combine the milk, chocolate, honey, and cinnamon stick. Stir occasionally with a whisk or wooden spoon until the chocolate is melted and the mixture is steaming hot. Remove from heat. Remove the cinnamon stick. Add vanilla and rum. Serve with whipped cream or marshmallows if desired!
Spiced Apple Cider Sangria
1 750 mL bottle pinot grigio
3 c apple cider
3/4 c light rum
3-4 medium apples, cored and sliced
3 2 inch orange peels
4 3 inch cinnamon sticks
2 tsp whole cloves
1 tsp whole allspice
2 12 oz bottles of ginger beer or ginger ale
Add all ingredients except ginger ale to a large pitcher and cover with airtight lid. Refrigerate for at least 4 hours. Pour liquid in the glasses about half way. Add apples slices until about 3/4 full. Top off with ginger ale. Be careful to avoid eating the cloves and allspice!
Sparkling Blackberry Mint Julep
small ice cubes
1/2 c blackberries
4 tbsp mint leaves, torn in half
2 tbsp simple syrup
3 oz bourbon
mint and blackberries for garnish
Fill a small rocks glass overflowing with ice. In a shaker, muddle the blackberries, mint, and simple syrup. Add 1 c ice and bourbon and shake well. Strain into glasses, filling about 3/4 full. Top off with sparkling wine and gently stir to combine. Gently press mint leaves to let out the aroma and add to drink with blackberry for garnish.
Maple Bacon Manhattan
2 oz infused Jim Beam Bacon Bourbon
1/2 oz sweet vermouth
1/2 oz 100% pure maple syrup
1 dash Angostura bitters
Combine all ingredients over ice in a mixing pint. Stir well. Strain into a chilled cocktail glass. Garnish with a strip of crispy bacon.
For the infused bourbon
Take 2-3 strips of good quality bacon and render all the fat. Put the bacon fat and a bottle worth of bourbon into a large mixing bowl. Save the bottle though. Let mixture steep for 24 hours. Strain back into the bottle with a fine strainer or cheesecloth to remove the fat.