Cherry-Limeade Sangria

This is the perfect drink for a hot summer evening or day, which ever you prefer. I served this with ribs and pulled pork and it went over well. The original recipe comes from www.recipegirl.com and I thought it needed some added sweetness, so that is where the simple syrup comes in. I would probably add some more cherry juice too, maybe another 1/2 cup or more. Give it a taste and do what tastes best for you. This will make about 20 servings and can be easily cut in half.

Cherry-Limeade Sangria

2 750ml bottles Sauvignon Blanc, chilled
4 cups prepared limeade, chilled
2 cups bottled cherry juice, chilled
1 1/2 cups vodka
1/2 cup simple syrup
3 medium limes, thinly sliced
3 handfuls of fresh cherries, pitted and halved
1 1-liter bottle club soda, chilled

In a large beverage dispenser or punch bowl, combine all ingredients except club soda several hours or overnight. Add club soda just before serving. Scoop fruit into wine glasses, add ice and sangria. 

Holiday Spiced Sangria

This recipe came to me as part of an e-mail I get from Ziplist. I don't remember signing up for this, but I have had some good recipes come my way. I changed it up some, but the original comes from www.aggieskitchen.com. This was a big hit for Christmas day, but would be nice for any winter occasion.

Holiday Spiced Sangria

Simple syrup:
2 cups water
1 cup sugar
3 cinnamon sticks
sliced blood orange peel (peel only, no white)
1 inch piece peeled ginger, quartered
1 tsp whole cloves
1/2 tsp black peppercorns

Sangria:
2 750ml bottles Cabernet wine
2/3 cups simple syrup
juice of 2 blood oranges
1/2 cup light rum
1/2 cup orange liquor
1 each, chopped apple, chopped pear, sliced blood orange
1 cup frozen tart cherries
1/2 cup frozen blueberries


To make simple syrup: In saucepan, combine water, sugar, cinnamon sticks, orange peel, ginger, cloves and peppercorns and bring to a boil. Simmer and stir to dissolve sugar. Boil until reduced and slightly syrupy, about 15 minutes. Let cool, strain and store in glass container in refrigerator.
To make sangria: In a large pitcher combine sangria ingredients. Refrigerate at least 4 hours or overnight.

Miller Chill Chelada Style Light Beer Revisited

Okay, I have to say good try Miller, but no Chelada. I will be forced to make mine the old fashioned way, these just don't measure up and I hate when that happens. I will be forced to drink this, though not a chelada, a chelada wanna be, and dream of warm breezes on a sunny beach.

Miller Chill Chelada Style Light Beer

OMG! I am so excited to try this

new beer from Miller Brewing Company. I have seen the ads on TV and thought, "could it be an actual chelada in a bottle, my all time favorite way to drink beer, that my friends Dan and Larry turned me on to!?!?" The package says Miller Chill Chelada Style Light Beer, inspired by a Mexican recipe with salt and lime. We will have to wait and see, it was not in the cooler, so I have some on ice and will let you know how it tastes. So while Dan and Larry are actually drinking the real thing in Mexico as I sit and type, I will be able to drink one with them. Here's to you guys, I hope you are enjoying Mexico and hope to be there with you in February.

Hot Mulled Cider

One of my favorite shows on The Food Network is The Barefoot Contessa. Ina's holiday show featured some great food and I based my New Year's dinner on that show. She made a hot mulled cider that looked really good. I made it and it was! Everyone liked it. You can add rum to it, if you so desire, after you ladle it into the mugs. I'm not a fan of rum, but Ryan tried it that way and really liked it. Ina's recipe called for 6 star anise which I left out, because the grocery store did not have any. My recipe is below.

Hot Mulled Cider

1 gallon of really good apple cider
4 cinnamon sticks
2 oranges, peels and juice
8 whole cloves

Combine all ingredients in a stockpot and simmer over low heat for at least 30 minutes. Ladle in to mugs and serve.