Thursday, May 5, 2011

Happy Cinco de Mayo

It's the 5th of May so that means Margarita time!  We could do some Sangria too.  What is your favorite drink on the 5th of May? Do you like your Margarita straight up, on the rocks or frozen?  Here are some recipes Margarita recipes and Hudson Valley Sangria.  Enjoy.......


Jalapeno-Cilantro Margarita
Ingredients
2 oz. Organic Jalapeno infused Silver Tequila
2 oz. Fresh Organic Lime Juice
1 oz. Organic Cilantro Water*
1 Tbsp. Organic Agave Nectar
Preparation
Shake and strain over fresh ice in margarita glass. Half rim glass with organic agave nectar and sea salt. Garnish with organic lime wheel.

*Infuse tequila at least 12 hours.
*Blend organic cilantro and mineral water.


Prickly Pear Margarita

1/2 cup crushed ice
1 ounces freshly-squeezed lime juice
1 ounce undiluted frozen limeade
2 ounces Tequila
1 1/2 ounces Triple Sec
1 ounce prickly pear cactus juice
1 tablespoon granulated sugar or corn syrup
Lime wedges for garnish

In a blender, add crushed ice, lime juice, Tequila, Triple Sec, prickly pear juice, and sugar or corn syrup; cover and mix ingredients (a pulsating action with 4 or 5 jolts of the blender works the best). At this point, a taste test WILL be required (while it's not necessary, it is a requirement) Correct with additional sugar or corn syrup if it is too tart. Serve.

Hudson Valley Sangria

Millbrook Rose-Berry Sangria
1 ½ bottle of Millbrook Rose
1 Cup Simple Sugar (1 Cup hot water with ¼ cup sugar dissolved)
1 Cup Blueberry-Pomegranate Juice
1 Granny Smith Apple, sliced
1 Lemon, sliced
1 Cup mixed berries (blueberries, strawberries, raspberries)
Add all the ingredients in order into a large serving pitcher and stir to incorporate all the flavors together. Let chill overnight and serve over ice
.

Millbrook Peach Sangria
1 bottle of Millbrook Chenin Blanc
1 ½ Cup Peach Nectar
1 Cup Simple Syrup (Cup hot water with ½ cup sugar dissolved)
2 Cups Peaches, sliced
Add all the ingredients in order into a large serving pitcher and stir to incorporate all the flavors together. Let chill overnight and serve with a splash of club soda, gingerale or proseco


Brotherhood Green Tea Sangria (Gwen Sutherland Kaiser)

  • 3 bottles Brotherhood Chardonnay
  • 1 cup brandy
  • 1 cup white grape juice
  • 3/4 cups triple sec
  • 1/3 cup fresh squeezed lime juice
  • 1 cup green tea syrup (see recipe)
  • 1 cup orange juice (fresh squeezed is great)
Submerge chopped seasonal fruit in pitcher prior to serving, allowing time for the flavors to infuse.  Combine all ingredients. 
Green Tea Syrup: boil equal parts sugar / water in saucepot. Note that natural cane sugar is most flavorful. Simmer gently for 10 minutes: 1/2 cup of water, 1/2 cup of sugar, 2 tea bags. Allow to steep in fridge until use.
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