Another Summer Cocktail

White Sangria

3 bottles of pinot grigio
1 bottle American chardonnay
1 bunch white grapes (seedless)
1 bunch Chilean red grapes (seedless)
4 scoops passion fruit or mango sorbet
2 oranges cubed
1 Granny Smith apple, cubed
1 Macintosh apple
1 plum
20-30 mint leaves.
Sugar to taste (no more than half a cup)

Mix all ingredients together in a large punch bowl and chill overnight. Serve in wine glasses.

The recipe makes a party sized serving, but it will go fast, I promise

Ginger Martini

Last night we had a really nice dinner at Geoffrey's, overlooking the Pacific and some enormous kelp beds. Pelicans dive-bombed for fish and we saw one whale spout and sound.

The food was quite good--I started with the beet and herbed goat cheese salad and enjoyed the ahi tuna entree-- but the highlight of the evening was the Ginger Martini that our server recommended. It was light and refreshing and not overly sweet.

I googled for the recipe and found a few variations. This one at the Food Network comes the closest--I think. What I had last night is good enough to make the effort of the ginger syrup worthwhile.

Ginger Martini

Ice
3 ounces vodka, any flavor
1/2 to 1 ounce ginger syrup, recipe follows
1/2 teaspoon freshly squeezed lime juice
Twist of lemon or lime
Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.

Ginger Syrup:
1 lemon
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
2 cups water
Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.

Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.

Now, doesn't that seem like a wonderful summer afternoon libation? I think it would go well with a straw hat and sundress.

I'm heading home on the red-eye and looking foward to an afternoon on our beach to recover from the flight.

Wedding Weekend Cocktails

We had some tequila (Patron) leftover from the Cinco de Mayo party and I thought that the wedding weekend was a perfect excuse to use it up. Here are two recipes (compliments of my friend from NYC) that we'll be trying out this weekend. Yee Haw:

Roxie’s Heavenly Heart

2 cups tequila, good stuff
2 cups chilled blood-orange juice (or OJ)
1 cup orange flavored liqueur (Grand Marnier, Cointreau or Triple Sec)
1 bottle chilled Champagne or sparkling wine

Combine tequila, juice and liqueur in ice-filled shaker. Strain into chilled flutes: top with campagne. Garnish with orange peels. Makes 8.

All That Jazz

2 cups tequila, good stuff
2 cups chilled orange juice
½ cup fresh lime juice
1 cup orange flavored liqueur (Grand Marnier, Cointreau or Triple Sec)

Combine tequila, juices and liqueur in ice filled shaker. Strain into salt rimmed cocktail glasses. Garnish with lime wheels. Makes 8.