Bianco Sangria

It’s been high school homecoming week in Allen, Texas.  We are sharing a few of the many pics with you of Blind Pig #2 and his lovely date.  If you are not from the Lone Star State, you may not be familiar with the homecoming mum tradition.  What can we say, ” Bigger, better….”  You know the phrase. 🙂

Along with football, homecoming and mums, we like to celebrate Fall with a some Bianco Sangria.  Throw some fall fruits into a pitcher and mix some up for yourself! We added apples, plums, pears, and peaches to our pitcher.  We start with some white wine, Carpano Bianco, apple brandy, lemon juice, simple syrup and angostura bitters.

Cut your fresh fruit into small bite size pieces and place in your pitcher.

Add other ingredients to the pitcher and stir gently.  Our recipe called for simple syrup, but we thought that the brandy and wine made the sangria very sweet.  The next time we make this recipe we are leaving out the simple syrup.  Place your pitcher in the fridge and let it sit for 4-8 hours.  Serve chilled and enjoy.

 

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe for Bianco Sangria.

Make some Bianco Sangria today kick ball and watch some football and let us know what you think!

 

 

Rojo

rojo

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.

rojo6

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.

rojo7

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

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.