It’s not very often that I do a theme week around here, but I think we can all agree that brunch is definitely worth the effort. I hope you all enjoy some pineapple or a little pisco this weekend. But if you’d like some more options, here are a few below.
I’ve got a last minute round up of some drinks for all your parties tonight. Whether you require something sparkly, something overflowing, or maybe something not-too-boozy to start your night off, I’ve got some good picks for you. See you all in the New Year, and thanks for stopping by. I appreciate all of you!
So, it’s Sunday, and as much as I’d like to go sit outside and continue to enjoy the weekend, I wanted to get this drink post out to you all since it’s both seasonally, and Sunday, appropriate. I originally wrote this recipe for the Serious Eats site a few weeks ago when they were looking for some more patio drinks to feature (and I love a reason to sit outside with a cold pitcher of something good to drink). This time around, instead of wine in a Sangria, I decided on featuring Lillet, and in particular, Lillet Rosé.
We’re still getting grapefruits here, although not the best since the season is ending, however their delicious flavor can still go a long way in a Sangria. Since I was set on using them up, I chose Lillet Rosé as a base since it’s very grapefruit forward and would only enhance that flavor. I followed that up with grapefruit’s best friend mint, and topped it off with Cava. Pretty simple, but super tasty. Now, as far as simple syrup is concerned, you’ll need to taste your grapefruit and see just how sweet it is, or if you just like your Sunday Sippers a tad on the sweet side, use the full amount suggested in the recipe. It’s up to you!
15 fresh mint leaves
1/4 cup simple syrup
1 cup fresh grapefruit juice, from about 2 Ruby Red grapefruits, plus 1/2 of one grapefruit, peel intact, cut into rough chunks
1 cup Lillet Rosé
1 bottle Cava, chilled
In the bottom of a pitcher, gently muddle together the mint leaves and simple syrup. Add grapefruit chunks, grapefruit juice, and Lillet Rosé. Refrigerate for at least 4 hours or overnight. When ready to serve, add Cava to the pitcher and stir gently. Serve over ice.
Grapefruit has a bitter, floral flavor that works really well with the sweet, cooling mint. Ruby Red is what is available right now, and these actually veer more towards tart than sweet (if you substitute white flesh grapefruits like an Oro Blanco you’ll need less sugar). The Lillet Rosé makes this a super grapefruit treat that is just a touch sweet and with the bubbly cava, totally summer in your glass.
Now if you all would excuse me, I’m going to go pour myself another glass of this and enjoy the rest of my Sunday, as should you.