Please Pass the … Peas?

prosecco peas

It’s so close to Thanksgiving and we have so much to be thankful for here at The Blind Pig Blog.  First and foremost we are incredibly thankful for all of the blessings we have received this past year. Of course, Blind Piglets #1, 2 and 3 top off the list!  We were reflecting on some of our blessings the other night.  It is such a shame that we live in such a fast paced world, that we are often focused on the next big thing instead of taking time to reflect and have gratitude.  Another thing that we are very grateful for, as corny as it may sound, is all of our wonderful subscribers.  We are so happy that you take time out of your lives each week to read our silly little blog and try out some of our flights of fancy.  With that said, we are always welcome to more and more subscribers!  Please use one of the subscriber buttons on our website and encourage friends and family to join us each week.  We have many more fun recipes and concoctions to share with you through the holidays.

When you saw the title of today’s blog post, you may have thought, “Peas? Yuck!” (That’s what Craig thought.  More on that in a bit.)  We want you to hear us out.  We discovered this recipe on the The Food Network website.  It is a recipe originally created by Giada De Laurentiis, which is why it caught Rhonda’s eye (and of course the fact that it has bubbly prosecco as an ingredient).

Craig unfortunately was not raised with good peas.  What we mean by that is that his mother made only canned, soggy peas for dinner.  He hated peas so much that they were often the last thing on his plate.  His mother would not let him leave the dinner table until his peas were eaten.  Luckily, his mother had a huge fern next to the kitchen table.  Craig, being the opportunist that he is, would scrape his peas into the potted plant when no one was looking. That is some serious pea issues to bring into adulthood.  Fast forward a few decades and Rhonda is trying to convinced Craig that Prosecco Peas are not his mother’s peas.

Why now?  Why peas?  When we discovered this recipe, we decided that it would make an easy, tasty and fresh side dish for Thanksgiving.  Keep on reading to the end for more tasty Thanksgiving suggestions.


To make Procecco Peas, you will need a few simple ingredients.  This is where our recipe diverges from Giada’s.  We are sure her peas are quite delicious, but if the ingredients are not easy to find at our local Kroger, it is not going to make it on our table very often at mealtime.  Are we right?  You will need 4 ounces of bacon, sweet onion, a bag of frozen peas, fresh mint leaves, freshly grated parmesan, salt and prosecco.  Stay with us. We are aware that the ingredients sound like an unusual combo, but the final product is delish!

First you cook the bacon in a large skillet.  Drain off most of the fat.  Next add the onions to the pan and cook until soft.  Stir in the peas and cook until heated through.  Raise the heat to high and add the mint, salt and parmesan.  Toss to combine.  Add the prosecco and remove the pan from heat.  Stir until everything is evenly combined.  That’s it!


The bacon, prosecco and touch of cheese give these peas a delicious flavor.  The bacon provides a nice complement to a turkey or ham dinner.  If you make this for your Thanksgiving meal, you will be hearing lots of, “Please pass the peas.”


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Prosecco Peas

Prosecco Peas


  • 4 ounces of bacon, chopped
  • 1/4 cup of chopped sweet onion
  • 1 bag of frozen peas, thawed
  • 1/3 cup fresh mint leaves, chopped
  • 1/2 cup of freshly grated Parmesan cheese
  • 1/4 tsp kosher salt
  • 1/4 cup of prosecco


  1. Place bacon in a large skillet over medium heat. Cook, turning often, until crispy.
  2. Drain off all fat except 2-3 tablespoons.
  3. Chop cooked bacon and return to the pan.
  4. Add onion to the pan and cook until soft.
  5. Gently stir in peas and stir until cooked through making sure not to over cook.
  6. Raise the heat to high and add mint, Parmesan and salt. Toss gently.
  7. Add prosecco to pan.
  8. Remove from heat and stir until everything is combined and coated in sauce.
  9. Serve immediately.

As promised, we have some other great recipes that you might like to use during the Thanksgiving holiday.

Beverage Ideas:

3 Hot Chocolates with a Twist    

Gold Medal Coffee

Golden Pumpkin Spiced Martini

Midnight Spice

Breakfast Ideas:

Angry Orchard Bread

Easy Pumpkin Beer Bread

Zaya Banana Bread

Kerrygold Cinnamon Rolls

Kerrygold French Toast


Prosecco Peas

Autumn Salad


Salted Whiskey Caramel Corn


Templeton Pecan Pie

Wishing you a wonderful, safe Thanksgiving holiday!




November Bonus Post: Oh Pumpkin!…Bread


Hey friends!  So glad you’re back.  We spent a super fun weekend with Blind Piglet #1 at Mizzou last weekend.  We were so happy to see her and had a blast.  However, in the spirit of Thanksgiving, we are thankful that we are no longer living the life of a college student.  (We were worn out.)


For our November Bonus Post we are returning to our tried and true easy bread recipe to give you a little pumpkin spice twist.  We heard from many of you that tried our Apple Cider Bread recipe and thought that it was a huge hit.  Of course the pumpkin bread has a few more ingredients than its apple cider sister, but is just as easy and delicious.  We are sharing it with you in time to fix for the  Thanksgiving holiday.  Perhaps you need a little something extra to serve guests at breakfast the day of the turkey dinner?  Or  you want to bring a little something special to the hostess?  This is the recipe for you — easy, tasty, fresh!


To get started you will need self-rising flour, sugar, beer, pumpkin, honey and pumpkin pie spice.   Beat together all of the ingredients.  Bake at 350 degrees in a bread pan for about 50-55 minutes.  Make sure to check the bread with a skewer before pulling from the oven.  Ours needed a little extra time to bake.

Because of the pumpkin, this bread is very moist and delicious.  It did not last long at our house.


Easy Pumpkin Beer Bread

Easy Pumpkin Beer Bread


  • 3 cups self-rising flour
  • 1/3 cup of sugar
  • 12 ounces beer
  • 7.5 ounces of canned pumpkin
  • 1/4 cup honey
  • 1/2 tsp. pumpkin spice


  1. Mix all ingredients together.
  2. Pour into a greased bread pan.
  3. Bake at 350 degrees for 50-55 minutes.
  4. Check center for doneness with a skewer prior to removing from the oven.

If you are viewing this post in an email, make sure to visit us at for the full printable recipe.

Be sure to look for our weekend post where we will be sharing a great Thanksgiving side recipe for your family meal!


A Better Aperol Spritz

aperol spritzHello Friends!  How was your week?  We have been busy around The Blind Pig Headquarters searching and trying out a lot of new recipes to share with you!  However, before we move on to something new, we wanted to share a classic cocktail with you that we feel we have actually made a little bit better.

Remember a couple of months ago when we went to California for a much needed anniversary trip?  We stayed at our friend Mike’s house and he offered to make us an Aperol Spritz.  Normally, Rhonda perks up at anything with the name of spritz because she knows it contains prosecco or something else bubbly and delicious.  However, Rhonda has tried Aperol Spritz’s in the past.  They were all the rage when she visited Blind Piglet #1 in London last spring.  This classic cocktail has been a little bit heavy on the Aperol side, which takes some acquired taste.  However, Mike’s Aperol Spritz was very drinkable and delicious.  So Mike shared his secret sauce with us!


To make an Aperol Spritz you need: Aperol, chilled prosecco, and olives in saltwater.  What is Aperol?  Aperol is an apertif made in Italy.  It has a bitterness to it — thus why Rhonda did not like the flavor. The olives we used were purchased at Whole Foods.  You want to make sure to splurge and buy some higher end olives to round out the bitterness of the Aperol.  And while you’re at it — toss in more than one.


Place a large cube of ice in your glass.  It is very trendy to now serve an Aperol Spritz in a large cabernet wine glass.  Since it is a classic cocktail it also has a distinct appeal in a rocks glass — especially when you use a large block of ice.  Next pour in a ounce and half of Aperol over the ice.  Pour 2 ounces of chilled prosecco over the Aperol.  Finish with an olive or two.  Sip and Savor.  If the Aperol is too strong for your taste, just add a little more prosecco to your glass.


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A Better Aperol Spritz

A Better Aperol Spritz


  • 1.5 ounces of Aperol
  • 2 ounces of prosecco
  • 2 organic olives


  1. Place ice in a rocks glass or cabernet glass.
  2. Pour Aperol over ice.
  3. Add prosecco to the Aperol.
  4. Garnish with 1-2 organic olives.
  5. Sip and enjoy.

Will you enjoy a classic Aperol Spritz this weekend?  We would love to hear about it!


A special shout out to some of our new subscribers!  We are glad you stopped by.  If you are new around here, make sure to check out these popular posts.

Blog Index

Six Great Drinks for Fall

The Easiest Bread You’ll Ever Make

Pecan  Whiskey Ice Cream


Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.


Holey Moley: Hard Cider Donut Holes with Kerrygold Chocolate Sauce

hard cider donut holes

How was your Halloween?  Did you try one of the Six Great Drinks for Fall this week? Our final post for our Apple Fest series is an easy recipe for making Hard Cider Donut Holes.  We know you are thinking that donuts seem like a lot of work and really hard to make. We thought that at first. Rhonda remembers making homemade donuts with her mom when she was a youngin’, but she hasn’t made them in years.  Craig?  Well… if you know Craig he’s eaten plenty of donuts in his life, but never made any.  After reading this post, you will see how easy it is to make your own donuts.  By the way, these donuts are not for breakfast.  No way. These donuts are drizzled in a delectable chocolate sauce, to be served as a dessert!


To get started you will need 1 bottle of hard cider. (We used Angry Orchard Rose’ for this recipe.)  You need all-purpose flour, wheat flour, brown sugar, baking powder, salt, baking soda, cardamon, nutmeg, cinnamon, allspice, eggs, melted butter, and oil for deep fat frying.


Bring cider to a boil in a saucepan and cook over high heat for about 12 minutes.

Whisk together flours, brown sugar, baking powder, salt, baking soda, and spices.  In a separate bowl whisk eggs, melted butter and cooler cider. Stir into dry ingredients until moistened.  Beware the dough is very sticky at this point, but the spices make it smell so yummy. Cover and refrigerate for about an hour.


Divide the dough in half.  On a floured surface, pat the dough into 1/2 inch thickness.  Flour a donut hole cutter and cut holes.

In a iron skillet, heat oil to 325 degrees.  Fry donuts a few at  a time until golden brown.  Ours only needed to cook for about 1-2 minutes per side.  Drain on paper towels. Sift powdered sugar over the tops of donuts and continue to cool. Now wasn’t that easy?


To make the donuts even more delectable, we decided to drizzle Kerrygold Chocolate Sauce over the top.  Yummo!


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Holey Moley: Hard Cider Donut Holes with Kerrygold Chocolate Sauce

Holey Moley: Hard Cider Donut Holes with Kerrygold Chocolate Sauce


  • Donuts
  • 1-12 ounce bottle hard apple cider
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp each of ground cardamon, nutmeg, cinnamon, allspice
  • 2 large eggs
  • 6 Tbsp. melted butter
  • Canola Oil for deep-fat frying
  • Chocolate Sauce
  • 1 cup non-sweetened cocoa
  • 1 1/4 cup sugar
  • 1/2 cup Kerrygold Irish Cream
  • 1/3 cup half and half
  • 1/4 cup butter


  1. In a small saucepan bring hard cider to boil. Cook over high heat for about 12 minutes. Cool.
  2. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl whisk eggs, melted, cooled butter and cooled cider.
  3. Stir into dry ingredients until just moistened.
  4. Cover and refrigerate for about an hour.
  5. Divide dough in half. On a floured surface, pat dough into 1/2 inch thickness. Cut with a floured donut hole cutter.
  6. In an iron skillet heat oil to 325 degrees. Fry donuts a few at a time, until golden brown. Then flip to other side.
  7. Drain on paper towels.
  8. Sift powdered sugar over the top and continue to cool.
  9. Chocolate Sauce:
  10. In a 3 quart sauce pan, mix cocoa and sugar, then blend in Kerrygold and cream.
  11. Add butter and stir over medium heat until sugar dissolves and mixture is smooth.
  12. If made ahead, let sauce cool; cover and chill up to one week. Makes 1 1/2 cups
  13. Drizzle warm chocolate sauce over donuts and serve.


Hard cider donuts have a nice, spicy flavor and the chocolate sauce only adds to the overall yumminess.  This recipe was a simple delicious hit in our house.  Make them this weekend, and let us know what you think!




Six Great Drinks for Fall

Hey Friends, we are taking a break from our Apple Fest series this week to do a quick little recap on six great beverages for Fall.  Halloween is right around the corner and some of you may be hosting a Halloween or Fall Bash, so here are some beverages that would make excellent signature cocktails for your celebration.

1. Apple Mule:  This easy to make and easy to drink cocktail was featured in our blog just a few weeks ago.  It has the delicious taste of a traditional mule with a little apple and cinnamon kick.

2. Dark and Stormy:  Like the Apple Mule, this beverage uses ginger beer but it is paired with a dark Zaya Rum.  Easy to make and easier to drink!

3. Fall Sangria:  This sangria deliciously sums up all of the great flavors of Fall — apples, pears, cinnamon mixed in a white wine base.

4. Rojo:  We shared this drink with you just a few weeks ago.  The red wine floater gives this drink an appealing appearance as well as a delicious taste.  This one is dressed to impress.

5.  The Eclipse: This drink was conceptualized last year to commemorate the total eclipse, but makes for a visually appealing drink for a Halloween Party, as well.

6.  Golden Pumpkin Spice Martini: This cocktail is more of a dessert cocktail.  It is perfect for drinks and coffee after a meal.  It is super delish!

Whatever your plans this weekend, mix up a little something, something from one of these recipes.  You won’t be disappointed!

A special welcome to our new subscribers, we are glad you stopped by.  Not a subscriber yet?  Just scroll to the bottom of this page and click on subscribe.


Disclaimer:  The beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Not Your Mama’s Apple Crisp

not your mamas apple crisp

Hey, good news.  It finally stopped raining in Dallas!  We have had more rain in the past two months than we sometimes receive in a whole year.  It has rained almost everyday for 8 weeks, and this weekend we get to finally see the sun.  Alleluia!

To commemorate sunshine, fun and the kind of fall weather that we wish we could have, we are continuing our Apple Festival with a great apple crisp recipe: Not Your Mama’s Apple Crisp (sorry Ruth).  Apple crisp is so great, because it is easy to make.  In fact, Rhonda has been making apple crisp since the good old days of 4-H cooking class.  It is one of those recipes that makes us feel at home.  Of course, this time we twist it up a bit with a little Blind Pig magic.

For this recipe, we use our favorite caramel sauce recipe that we introduced in our Zaya Bananas Foster. Empty the contents of a jar of caramel sauce into a 10 inch saute’ pan and place over medium heat.  Add a pinch of cinnamon, butter, orange liqueur and rum. Bring to a boil.  Reduce the heat to medium and simmer the sauce a few minutes.  Remove from heat and cool.

Next mix old fashioned oats, flour, brown sugar and cinnamon in a bowl.  Cut in slices of softened butter until crumbly.

Press half of the mixture in a 13 x 9 inch baking dish sprayed with cooking spray.  Spread a layer of thinly sliced apples.

Drizzle the apples with caramel sauce, and then sprinkle again with a layer of oat mixture.  We continued with three layers. Drizzle 1/2 cup of Angry Orchard Apple Cider over the top.

Bake uncovered for 30 minutes at 350 degrees.  Drizzle with 1/2 cup of hard cider, and bake an additional 20 minutes.

Remove from the oven.  Apple crisp tastes best served warm with a scoop of vanilla ice cream over the top.  What doesn’t????? If you want to be extra indulgent, drizzle more caramel sauce over the ice cream.

If you are viewing this post in an email, be sure to visit our site at for a printable recipe.

Not Your Mama’s Apple Crisp

Yield: 12

Not Your Mama’s Apple Crisp


  • Caramel Sauce:
  • 1 (12.25 ounce) jar Smucker’s caramel topping
  • Pinch cinnamon
  • 2 tablespoons unsalted butter
  • 1/8 cup orange liqueur
  • 1/4 cup Zaya Rum
  • Apple Crisp:
  • 3 cups old fashioned oats
  • 2 cups all-purpose flour
  • 1.5 cups packed brown sugar
  • 1 tsp. ground cinnamon
  • 1 cup softened butter, sliced
  • 3 honey crisp apples, thinly sliced
  • 1 cup Angry Orchard Cider, divided


  1. Caramel Sauce:
  2. Empty the contents of the caramel sauce into a 10-inch saute’ pan and place over medium heat.
  3. Add cinnamon, butter, orange liqueur and rum and bring to a boil.
  4. Reduce the heat to medium and simmer the sauce for a few minutes.
  5. Remove from heat and cool.
  6. Apple Crisp:
  7. Preheat oven to 350 degrees.
  8. In a large bowl mix oats, flour, brown sugar and cinnamon.
  9. Cut in butter until mixture is crumbly.
  10. Press half of mixture into a 13 x 9 inch baking pan sprayed with cooking spray.
  11. Layer sliced apples with drizzled caramel.
  12. Sprinkle oat mixture atop apples and caramel.
  13. Continue for a total of 3 layers.
  14. Drizzle 1/2 cup of apple cider over layers.
  15. Bake uncovered for 30 minutes.
  16. Remove from oven and drizzle with remaining cider.
  17. Bake an additional 15 minutes.
  18. Serve apple crisp warm with a scoop of vanilla ice cream.
  19. Drizzle extra caramel sauce over ice cream.

This dish is hands down a winning recipe on a cool fall evening!  This recipe is large and makes enough for about 12 people.  It’s the perfect dessert to bring to a friend’s house when invited over for a cozy fall evening.  Maybe you should try it tonight?



The Easiest Bread You’ll Ever Make


The Blind Pig Apple Festival continues with one of the easiest recipes we have posted on TBP:  Angry Orchard Bread.  This bread recipe, which only requires 3 main ingredients,  will have you feeling guilty for the minimum effort and big reward to your taste buds.  Yes, we said three ingredients!!!

Rhonda had a beer bread recipe for years that was super easy.  One day when we were brainstorming ideas for the blog, we thought, “What if we substitute hard cider for beer in our recipe?”  We tried it and lo and behold a star was born.  You don’t need to take just our word for it.  Our harshest and most severe critic, Blind Piglet #2, loved this recipe, so we know we have a crowd pleaser.


Here’s what you need.  Self-rising enriched flour, a bottle of your favorite hard cider (ours is Angry Orchard), and sugar.  We also enhanced the recipe with some chopped apples covered in cinnamon and sugar.

The most difficult part of the recipe is that your hard cider needs to be warm or room temperature.  Ours was nice and cold from sitting in the refrigerator, so we had to place it out in the sun for about an hour.  (Hopefully you won’t need to do that part.)

Place the flour and sugar in a bowl.  Add hard cider and stir.  Place in a bread pan.  Top with chopped apples covered in cinnamon and sugar.  Bake for 50-55 minutes at 350 degrees.  Out comes cinnamony, apple goodness!

If you are viewing this post in your email, visit our website to get the complete recipe.

Angry Orchard Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Category: bread

Cuisine: American

Yield: 10

Serving Size: 1 slice

Angry Orchard Bread

Angry Orchard Bread: The Easiest Bread You'll Ever Make


  • 3 cups of self-rising flour
  • 1/3 cup of sugar
  • 12 ounces of hard cider (warm)


  1. Stir together all ingredients.
  2. Place dough in a loaf pan sprayed with cooking spray.
  3. Chop an apple into small pieces. Coat with 1/2 tsp of cinnamon and 1/2 tablespoon of sugar.
  4. Sprinkle apples on top of dough.
  5. Bake at 350 degrees for 50-55 minutes.

Is your weekend as soggy and wet at ours is in Dallas, Texas?  If so, it is the perfect time for making a little something, something in the oven!  Are you ready to try out Angry Orchard Bread?  What are you waiting for?


October Bonus Post: As American as Baseball and Apple Pie

apple mule

It’s October Bonus Post time!  This week we continue our love of the apple harvest with a delicious and easy apple mule cocktail.  We’ve had this recipe in mind to share with you for awhile, but we were waiting on the right time.  What time is better than the fall? This drink tastes like apple pie and is perfect to sip while watching a bit of baseball playoffs.

apple mule1

The apple mule is sooo easy to make.  Add 1.5 ounces of Seagram’s Apple Vodka to a rocks glass or mule mug.  Fill with ice.  Top off with ginger beer and a squeeze of lime juice.  Garnish with two apple slices and a cinnamon stick.

apple mule4

The cinnamon stick gives the drink enough cinnamon flavor without overpowering the light apple and ginger beer mix.  It is a delightful, light and refreshing drink to serve anytime.

A great complement to the Apple Mule is to have a snack of sliced apples on the side drizzled with Butter Rum Fondue.  It makes for perfect fall afternoon snack.

apple mule2

Is your favorite team in the playoffs?  Let us know if you decide to serve apple mules to your friends at your next watching party.  We would love to hear about it.


Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Autumn Salad with Hard Cider Dressing

autumn salad

When you think of fall you think of definitive sights, smells and flavors.  Maybe you think of  colorful leaves falling on your lawn.  Perhaps you think of the fresh smell of cooler morning air or piles of burning leaves.  We think of the distinct flavors of pumpkins and apples.

We are back this week with a great fall salad that will have your mouth enjoying a bountiful harvest.  Our salad is made with hard cider dressing, which goes well with the flavors of the season.  We occasionally like to drink a hard cider.  It has a crisp refreshing taste that you can’t get with a beer or a glass of wine.  Our favorite hard cider is Angry Orchard, so we used Angry Orchard in our dressing recipe.

autumn salad4

We served our salad with a nice pork chop that Craig cooked on the grill, but this salad can also stand its own with a hearty steak or with grilled strips of chicken.

autumn salad3

To make this salad we used mixed greens as the base.  We sprinkled chopped apples,  chopped pears, dried cranberries, and pumpkin seeds over the top with a few thinly sliced onions.  We topped the salad off with our special blended hard cider dressing made of olive oil, dry mustard, brown sugar, hard apple cider, salt and pepper.

If you are viewing this post in your email, visit our website for a complete printable version of the recipe.

Autumn Salad with Hard Cider Dressing

Autumn Salad with Hard Cider Dressing


  • 1 package of mixed baby spring mix lettuce
  • 2 chopped apples
  • 2 chopped pears
  • 1/4 cup dried cranberries
  • 1/4 cup raw pumpkin seeds
  • thinly sliced red onions
  • Dressing:
  • 1 T olive oil
  • 1 tsp. dry mustard
  • 2 tsp. brown sugar
  • 1/4 c. hard apple cider
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Place lettuce, chopped apples and chopped pears in a large salad bowl.
  2. Sprinkle pumpkin seeds and dried cranberries on top.
  3. Add thinly sliced onions to salad.
  4. Make dressing by combining olive oil, mustard, brown sugar, apple cider, salt and pepper.
  5. Whisk vigorously until combined.
  6. Drizzle over salad and serve.

This salad is easy to make and easy to eat.  Try it this weekend with your favorite fall grilled meat and let us know what you think!  We are going to make a few Rojos and sit by our chiminea this weekend.  What will you be doing?





Happy Fall Friends!  Just when we think it is never going to return, we feel that crisp breeze and the scent of Fall is in the air.  In Texas, Fall is a very welcome old friend and a great time to sit on the patio with friends and loved ones sipping on a delightful cocktail.  This week we are sharing a cocktail with you that complements the season well. The Rojo has a full bodied flavor that is perfect for sipping on a cool autumn night around a fire.

To make the Rojo, you will need Zaya Rum or another high quality dark rum, fresh lime juice, brown sugar syrup, and medium bodied red wine. To make the brown sugar syrup, follow the same directions for making simple syrup.  This time you will use a 1:1 ratio of brown sugar and water.

The Rojo gives us an opportunity to share some new elements with you that are popular on the cocktail scene.  The first new element is the trend to garnish drinks with dehydrated citrus fruits.  We adapted the recipe a bit, and noticed that it was garnished with a dehydrated lime.  So we partook in a little experiment to see how to go about creating this effect.  Apparently, dehydration has become popular in many bars and restaurants to prevent wasting so many citrus fruits at the end of a shift.


To dehydrate limes we thinly sliced a lime.  Then we placed the limes on parchment paper on a baking sheet.  We set our oven as low as it would go, which was 200 degrees.  If you can set your oven lower, we would suggest trying it.  Place the baking sheet in the oven and let the limes slowly bake.  This process will take almost all day long.  We checked on our limes every hour- two to make sure that they were not burning.  After about 4 hours, we took our limes out of the oven and flipped them over.  As you can see, our limes dehydrated and caramelized a bit. However, if you are lucky enough to have a dehydrator, your limes will only dry and not change color.  We still think that our dehydrated lime gives our drink and interesting garnish, and the limes are now sitting in our pantry ready to be used for other drinks or plopped in a glass of ice water for a lime flavor.

Another fun element that brings a little extra sizzle to your cocktails is adding a red-wine floater.  To create this effect in your cocktail you make the cocktail as directed and pour into your glass.  Then very gently drizzle wine over the back of a spoon to disperse the wine atop the cocktail.  This creates a thin layer of wine at the top of the drink, and makes for a visually pleasing cocktail.  If you need to see how to make a float in action, we found this helpful video on YouTube.

The last element that makes this drink special is ice.  We have shared with you before the importance of matching the right ice to the right cocktail.  You want to use a large cube with the Rojo.  If you don’t, the floater will not have as big of an effect and the drink will have less visual appeal.


If you are viewing this post through email, you can visit our site    for a printable version of the recipe.




  • 1.5 oz. Zaya Rum
  • 1 oz. fresh lime juice
  • .75 oz. brown sugar syrup
  • .5 oz (or less) medium-bodied red wine


  1. Shake the first 3 ingredients with ice, then strain into a glass with a large ice cube.
  2. Carefully pour the wine atop the drink to create a layered effect.
  3. Garnish with fresh lime or dehydrated lime wheel.

We would love to hear what you think about the Rojo.  It is a fun drink to make and even better to drink!  Happy Fall.


Disclaimer:  Beverages posted on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.