2 sprigs mint, plus some pretty leaves for garnish
2 sprigs basil, plus some pretty leaves for garnish
1 (750mL) bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled
1/2 cup white rum
In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.
In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.
To serve, fill tall glasses with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of fizzy water and some pretty mint and basil leaves to garnish, and serve.
This spicy twist on the classic Whiskey Sour Cocktail uses chai tea infused Bourbon as it’s foundation; egg white, PAMA Pomegranate Liqueur, honey syrup and fresh lime juice add texture and a deliciously balanced flavor.
As David Wondrich says in Esquire Drinks, “Cocktails should not remind you of childhood; therein lies problems.” Friends coming over for a party? Sure, make a pitcher of Margaritas. Just remember to leave the blender out of it.
3 parts silver Tequila
2 parts Cointreau
1 part lime juice
For a pitcher of Margaritas, stir all ingredients with ice to chill and dilute.
Strain out ice and store mix in the fridge until time to serve.
Crush ice in a Lewis Bag, cotton napkin or bar towel.
Pour Margarita mix over crushed ice in individual glasses to serve.