I’ve recently decided that punch is close to the best thing ever. I had a bourbon pineapple one recently, and loved it, and figured that making a big pitcher of one to enjoy on a Saturday afternoon would be just about perfect.
- 8 ounces dark rum
- 4 ounces light rum
- 2 ounces triple sec
- 16 ounces orange juice
- juice of 2 lemons
- juice of 1 orange
- 1 lemon, thinly sliced
- 1/2 orange, thinly sliced
- 1/2 cup mint, roughly torn up
- 1 can ginger ale
Mix all ingredients in a pitcher and serve over ice.
I loaded up on strawberries this weekend at the farmers’ market. It was a busy Memorial Day weekend, so I was not able to do as much cooking as I would have liked, but I did manage to do a couple strawberry recipes – this strawberry sangria and a strawberry rhubarb tart I’ll post soon. I do hope to get another big batch of berries this weekend to make strawberry jam and ideally can a few jars. We’ll see how that ambitious plan turns out…
The perfect drink for the Memorial Day BBQ I was headed to.
Strawberry Mint Sangria
- 1 bottle white wine (I used a fairly dry Sauvignon Blanc)
- 1/2 bottle rose wine (again, I used a fairly dry one)
- 3/4 cup Triple Sec
- 1/4 cup simple syrup
- 2 cups sliced strawberries
- 1 lime, thinly sliced
- 1/4 cup mint, roughly tore up
Mix all ingredients together in a pitcher. Let flavors come together for at least 2 hours before serving. Serve over ice.
Well, I promised, and now I deliver. I have created a Gin drink! I knew I wanted to get some kind of aperitif (wiki definition is a drink before a meal to stimulate the appetite) to mix with it, and I wanted it to be versatile enough I could use it in multiple cocktails, and so I finally decided on Aperol, which is a kind of Italian bitter orange-y, rhubarb-y aperitif, similar to Campari, but a little sweeter. I went with Death’s Door Gin, as I had tasted it and liked it, plus it is made in Wisconsin from organic products by a company that supports local ingredients.
My new Orange Betty drink that is calling my name.
- 1 1/2 ounce Death’s Door Gin
- 3/4 ounce Aperol
- 3/4 ounce fresh lemon juice
- 3/4 ounce simple syrup
- 3-4 dashes bitters
- Orange Peel Garnish
Fill a short glass (practically over the brim) with ice. In a larger glass, combine all ingredients except orange peel and stir with a spoon. Pour into ice-filled short glass and garnish with orange peel. Give drink a nice little swirl in your hand to chill and come together.
- To make simple syrup, combine equal parts sugar and water in a small sauce pan and bring to a boil on the stove. Let boil 3-4 minutes. Remove from heat and let cool for about 15 minutes. Transfer to container to be stored in fridge for a couple weeks.
- For the brand of gin, use whatever you want. I’m sure once I’m done with this bottle, I’ll try another brand. I think it goes without saying, though, to not use the cheapest gin you can find.
- I used Angostura bitters. I would have tried some different ones, but it was all the liquor store carried that I was at. I’m going to keep my eye out for some more exciting ones, though.
- I think this cocktail would be great with the addition of some sort of herb, too – possible thyme or mint.