Sunday, May 19, 2013

Recipe Review | Margaritas + Sangria

Oh yes, the best way to spend a hot afternoon in the yard with friends: sipping sweet sangria or ice-cold, frothy margaritas. Yum. Sangria is best served by the pitcher and margaritas are best when they are freshly shaken (vigorously) with ice. So next time you're hosting a gathering, you can accomplish both quite painlessly. To avoid watering-down your adult beverages, always serve your ice on the side.

Sassy Sangria
(makes about 6-8 servings)
1 bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel)
Juice from 2 oranges
Juice from 2 lemons
Juice from 2 limes
1/2 cup Peach Schnapps
1/4 cup grenadine syrup
3 cups raspberry flavored seltzer water 
Mix it all together and chill it in the refrigerator overnight.
Before serving you can add halved and wedged citrus, frozen raspberries, and sliced peaches to the pitcher. However, if you're using a beverage dispenser with a spigot (like mine) you might want to avoid this, as the fruit may clog your spout.
To serve, provide plenty of ice and garnishes (sliced citrus, raspberries and/or peaches) on the side. 

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Classic Margarita (Known is some circles as a, "Tamarita.") 
(makes one cocktail)
2 ounces quality, Reposado Tequila
1/2 ounces triple sec 
3 ounces margarita mix (Honestly, my favorite is the Kirkland brand. It's not too sweet or syrupy.)
Juice from 1/2 lime (about 1 tablespoon)
Juice from 1/2 lemon (about 1 tablespoon)
Juice from 1/2 orange (about 2 tablespoons)
Shake ingredients vigorously with a FULL glass of ice. (One of the most common ways people "ruin" cocktails is by not serving them with enough ice.) 
Serve with or without a salted rim.
Garnish with a lime wedge (Don't forget to squeeze it before dropping it in the glass!)

***Make it even better by adding a "floater" of any of these***
Grand Marnier - Cadillac Margarita
Amaretto - Italian Margarita (So yummy!)
Chambord - Raspberry Margarita
Midori - Melon Margarita
To serve in mason jars, place all the ingredients in the jar with NO ice (with the lid on). Keep the jars chilled until you serve them (we brought ours out 12 at a time for the party). 
Place an ice bucket with scoop on the side.
Instruct guests to remove the lid, fill the jar with ice, replace the lid, and then shake-shake-shake. 
Provide a container to collect discarded lids.


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