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Category Archives: Cocktails
Sangria – the Life of the Party
I love sangria. I think most people do, too, because whenever I serve this at a party, it’s gone quick! There are tons of sangria recipes out there, but I like this one because it’s simple and I always have triple sec on hand for emergency margaritas. You’ll want to use a drinkable but affordable wine.
Sangria
1 orange, cut into 8ths
1 lemon, cut into 8ths
1 lime, cut into 8ths
1/2 cup sugar
1/2 cup triple sec
1.5 liter cabernet savignon
Gingerale, for serving
Put the fruit into a large pitcher. Add the sugar and muddle with a wooden spoon until the fruit starts giving up its juice and the sugar starts dissolving. This also helps to release the oils in the fruit peels which helps impart more flavor.
Add the triple sec and wine. Stash in the refrigerator for at least an hour, but this is definitely one that gets better with age.
To serve, pour into cups with ice and top with a splash of gingerale.
Cranberry Champagne Coolers
I wanted to try and make cranberry juice that we could either mix with champagne or gingerale so everyone — drinkers and non — could have something festive in their cups. Turns out, making cranberry juice is really easy!
We ended up mixing it with some freshly squeezed orange juice, champagne, and splash of Grand Marnier for a bubbly after dinner Thanksgiving treat. I’m sure that substituting a good quality gingerale or ginger beer for the champagne/liquor would be equally as fun.
Cranberry Champagne Coolers
1 lb. fresh cranberries, washed and drained
5 cups water
2 tbsp. crystalized ginger, chopped
1/2 orange, sliced thin
1/2 cup sugar
1 cup freshly squeezed orange juice
1 bottle champagne or sparkling wine
Grand Marnier or Cointreau, to taste
Bring water to a boil in a medium pot. Add cranberries, ginger, and orange slices. Boil until cranberries have popped open. Simmer for another 5-10 minutes until water is a deep red color. Strain the cranberry juice through a colander lined with cheesecloth.
Return to the pot and add the sugar. Simmer until the sugar is completely disolved.
Transfer cranberry juice to a pitcher and allow to cool. Stir in orange juice. Move to the refrigerator until ready to use.
To serve, pour one part cranberry juice, and two parts chilled champagne or sparkeling wine to a champagne flute. Add a splash of Grand Marnier or Cointreau to taste.
Alternately, mix one part cranberry juice to one part gingerale.
Toast and enjoy!
Posted in Cocktails, Recipe
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