At Sagra Italian Trattoria in Austin, Texas, they’ve adopted a “farm-to-tumbler” approach for the summer. Bartender Mason Popp created a cocktail program that incorporates herbs grown in the restaurant’s greenhouse. Doesn’t get much fresher than that. 3-4 large leaves fresh basil torn into pieces 3 ounces vodka 1/2 ounce ginger simple syrup (see recipe below) … Continue Reading →
Recommended dishes published in The Detroit News
Recipe from Lipton Tea. If you don’t want an alcoholic beverage, simply use white grape juice instead of wine. 1 bottle Lipton 100% Natural Diet Green Tea with Citrus 1 3/4 cups white grape juice or white wine 1/4 cup orange juice 1 orange, 1 lemon, 1 lime, all sliced Combine Lipton Natural Diet Green … Continue Reading →
Consider some rosy rhubarb and grapes for this summer cooler. From “The Best Sangria Recipes, Indian Summer.” 1 bottle (750 ml) dry red wine 1/2 cup pineapple juice 1/2 cup fresh orange juice 1/3 cup dry white wine 1/4 cup gin 1/4 cup light rum 1/4 cup Cointreau or Triple Sec 1/4 cup brandy 2 … Continue Reading →
Thai basil adds a whole other level of flavor to white sangria. From “Nantucket Chefs’ Clambake, The 20 Best Summer Drinks, The Best Sangria Recipes.” 1/4 cup sugar 1/4 cup water 8 Thai basil sprigs Zest of 1 lemon, peeled in 3-inch strips Zest of 1 orange, peeled in 3-inch strips 2 bottles chilled Pinot … Continue Reading →
Recipe from Food & Wine. 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks 1 bottle dry white wine 6 ounces vodka 4 ounces Cointreau or other triple sec 4 ounces Citrus Syrup (see below) Ice In a blender, puree the watermelon … Continue Reading →
Recipe from about.com. Whether it’s a dietary restriction for specific health reasons or just trying to limit your sugar intake in general, this is a delicious low-calorie sangria recipe. Look for agave nectar in the health aisle of most supermarkets. 1 bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz) 1 lemon cut … Continue Reading →
Recipe from National Coffee Association. Serve over profiteroles, doughnuts or ice cream. 1 cup sugar 1 1/2 cups (12 ounces) strong coffee 2 tablespoons cornstarch 3 tablespoons cold coffee 2 tablespoons butter 2 tablespoons rum Slowly melt sugar in a saucepan over low heat, stirring constantly. Gradually add strong coffee, continuing to stir constantly until the … Continue Reading →
4 teaspoons chocolate syrup 1/2 cup heavy cream 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon sugar 1 1/2 cups strong hot coffee Put 1 teaspoon chocolate syrup into each of 4 coffee cups. Combine the heavy cream, 1/4 teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. Stir remaining 1/2 teaspoon cinnamon … Continue Reading →
From National Coffee Association. 1 cup cold strong coffee 1 cup coffee ice cream 2 ounces Brandy or Cognac Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean. Serves 2.
1 banana 8-10 fresh strawberries, cored 1/2 cup blueberries 1 6-ounce container vanilla yogurt Crushed ice Wash hands. Put banana, strawberries, blueberries and yogurt in blender. Add enough crushed ice to fill up the blender. Blend until smooth. Serve immediately. Yields 2 servings.