Cool down beach trip with drinks
Published 12:00 am Wednesday, May 15, 2013
In the midst of grocery-list making for the upcoming Hall/Aldredge beach trip, I decided it was time to start planning our beverages for the week. I’ve also been looking for some new summertime drinks for us to make for our week in the sun, especially ones that we can make by the pitcher so we don’t have to leave the beach!
I absolutely love white sangria and this new one is no exception. It has just enough heat from the chili pepper to compliment the fruit. The second time I made this, I sliced the serrano in half and used it instead of slicing it up. It was easier to locate the pepper and get it out before someone accidently ate it. If you have trouble finding a reasonably priced Viognier you can you use a Sauvignon Blanc or Chardonnay.
Spicy summer sangria
1 small carton of raspberries
1 small carton of strawberries, diced
2 apples, granny smith, diced
1 serrano pepper
1 bottle of Viognier (this is a type of white wine)
1/2 cup of white grape juice
1/4 cup of sugar
1 can of club soda
Mint leaves for garnish
Slice the lime and the serrano pepper into fairly thick slices. Then layer all of the different fruits, including the lime, in a tall pitcher, adding a dash of sugar in between every layer. After you have layered all the fruit, add the sliced serrano chile and the remaining sugar. Let sit for 10 minutes. Slowly add the wine to the fruit and sugar mixture. Then add the white grape fruit juice, and top it all off with the club soda. Place in the refrigerator to chill.
Once it has chilled, serve in wine glasses with fruit in each glass. Warn your guests about the chile pepper, garnish with mint.
This next recipe is perfect to put in gallon pitchers and tuck in your ice chest. Please don’t shy away from this because of the fresh juice. It doesn’t take long to juice limes or lemons depending on how you do it. I use a handheld juicer that squeezes a half at a time, but it does a very efficient job. For the simple syrup take 1 cup of sugar and 1 cup water and combine in a medium saucepan combine. Bring to a boil, stirring, until sugar has dissolved. Allow to cool before using. Keep in leftover in your refrigerator. Also, this is perfect for sweetening unsweetened tea, it mixes right in without any sugar granules hanging around in the bottom of your glass.
Margaritas by the gallon
6 cups tequila
2 1/2 cups triple sec, I prefer Patron Citronage or Grand Marnier instead of plain triple sec
2 1/2 cups fresh lime juice
2 1/2 cups fresh lemon juice
2 cups simple syrup
Mix ingredients together in gallon container. Don’t forget to refrigerate. And serve over ice.
Christina Hall writes a food column for The Natchez Democrat. She can be reached at firstname.lastname@example.org.