Sadly the end of summer is approaching and nights of al fresco dining will soon come to a close. Join in the celebration with this ode to seasonal sangrias, mojitos and margaritas that help you to relive the beginning of those summer nights! Cheers!
SANGRIAS
Champagne Sangria – Havana Central
6 ounces chablis
6 ounces champagne
4 ounces orange juice
½ ounce mango puree
¾ ounce passion fruit puree
1 ounce agave
¾ ounce brandy
¾ ounce triple sec
2 ounces pineapple juice
6 each lime slices
6 each lemon slices
3 each orange slices
Muddle fruit in pitcher. Add the juices, purees and wine. Stir thoroughly. Add champagne, gently stir (To keep champagne carbonated). Add ice as needed to chill. Garnish glass with fresh fruit (diced green apple, grapes, etc)
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Sangria Sorbet – Havana Central
8 Orange slices, fresh
8 Lemon slices, fresh
1 cup Chopped Apple, fresh (granny smith)
8 Pineapple wedges, fresh (no skin)
6 ounces agave
12-14 large seedless red grapes
8 ounce orange juice
4 ounces of brandy
1 bottle (750ml) burgundy or cabernet sauvignon wine
In a large beverage container add 4 orange slices, 4 lemon slices, 4 pineapple wedges, and agave. Muddle lightly. Add in the bottle of red wine, the orange juice and brand. Stir well. Add in the remaining fruit to the sangria. In a 9x13x2 inch cake pan pour the sangria and fruit mixture. Cover with plastic wrap and freeze overnight. Spoon the frozen sangria into a chilled martini glass and serve.
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MOJITOS
FROZEN MOJITO SORBET
1 ½ cup white rum
16 Lime Wheels (approximately two limes)
1 cup simple syrup
40 Mint Leaves (approximately half a bunch)
½ cup Sprite
½ cup club soda
Optional – ½ cup fruit puree (mango, passion fruit, guava, etc.)
In a glass pitcher add limes and mint. Muddle until mint breaks up. Add rum and simple syrup. (Optional) Add fruit puree. Stir until all ingredients are mixed. Add Sprite and soda, then gently stir. Pour the mojito mixture into a 9x13x2 inch cake pan. Cover with plastic wrap and freeze overnight. Spoon the frozen mojito into a chilled martini glass and serve.
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Havana Central’s Ultimate Mojito
Credit: Havana Central
2 Ounces 10 Cane Rum
3 lime slices
1 heaping tablespoon granulated sugar
4 Mint Leaves
Splash club soda
In a tumbler add in order limes, mint, and sugar.
Muddle all ingredients until the mint breaks up (do not over-muddle the rind of the lime, it will produce a bitter taste). Add ice to the rim of the glass. Add 10 Cane Rum. Shake hard to mix the sugar and all ingredients. Pour back into glass and top with club soda
Glass: tumbler
Garnish: Fresh lime slice, mint sprig, straw
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APPLE MOJITO
Credit: Havana Central
1 Ounce Bacardi Apple
0.5 ounces Pucker
2 Lime Wheels
5 Mint Leaves
Half Spoon of Sugar
1 scoop Fresh Green Apple
1 ounce Apple Pucker
Splash of Sprite
Splash of Club Soda
In a mojito glass, add in order limes, mint, sugar, fresh green apples. Muddle until apple and mint breaks up. Add ice to the rim of the glass. Add rum (Bacardi Apple). Add Apple Pucker. Shake hard to mix all ingredients and pour back into glass. Top with Sprite and soda. Garnish with a lime wheel, stick of sugar cane, Havana Central Swizzle, and a straw.
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MARGARITAS
PINEAPPLE ALMOND MARGARITA
Credit: DISARONNO
4 chunks pineapple, muddled
1 ounce DISARONNO
1 ounce Reposado Tequila
1 ounce fresh squeezed lime juice
1/2 ounce agave nectar
In mixing glass muddle pineapple. Combine the rest of the ingredients and shake with ice. Strain into highball glass. Garnish with pineapple wedge and leaf.
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JALAPEÑO MARGARITA
Credit: Whiskey Park
3 pieces muddled jalapeño (no seeds)
1 ½ ounces Excellia Blanco tequila
½ ounce Cointreau
½ ounce simple syrup
1 ½ ounces fresh lime juice
In a shaker, muddle jalapeño. Add tequila, Cointreau, simple syrup, and fresh lime juice. Top with ice and shake. Serve in rocks glass over ice. Garnish w/ jalapeño slice.
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