While making our crayon hearts, we thought that it would be awesome to also do them with our little nieces. We decided to make a mocktail for them that is not only delicious, but also spicy. It turns out that it’s also low in calories and not too sugary. This is the perfect recipe for a Valentine’s Day party! Read more →
Archive for category: Sangria
For a while now, we’ve been hoping to make a cocktail featuring Peruvian Pisco. Not many people in the U.S. know about this brandy made from grapes grown in the Pisco region of Peru. That’s all about to change. It’s now available in most large stores and it’s really delicious. Pisco is perfect for sours (the Pisco Sour is the Peruvian national cocktail) and sangrias. We’re making one of the latter ones this weekend, and it turned out to be amazing and simple. Here’s the recipe… Read more →
Yes, we’re obsessed with sangria! It’s the perfect summer party drink and there are endless variations that you can do by combining any type of fruit juice or soda with sparkling wine. This blood orange version is dry, not too sweet, but certainly refreshing. Here’s the recipe:
Makes one pitcher:
- Two bottles of Spanish Cava (or your favorite sparkling wine)
- One bottle (1 liter) of Blood Orange-flavored French soda
- One cup of Triple Sec
- Orange and lime slices for garnish
Pour all the ingredients into a pitcher (be careful of the wine and soda foaming up the vessel!) and let it rest in the refrigerator for at least 1 hour. Serve over ice and garnish with the orange and lime slices. Salud!
It’s a gloomy spring Sunday in the Northeast, and we need something fun and fruity to cheer us up. Since we’re still in our Spanish kick, we decided to do this very tasty low-cal sangria drink.
Makes 1 pitcher
- 1 bottle of Spanish cava (or your favorite sparkling wine, Prosecco or Champagne)
- 2- 12 oz bottles of IZZE low-calorie watermelon soda
- 8 oz of Triple Sec
- 1 small seedless watermelon
Split the watermelon in half and using a melon baller, scoop out one half of the fruit into a pitcher. Carve out the pulp from the rest of the fruit, saving a couple of slices for garnish, and strain out as much water as possible (we used a very fine strainer). Add the water from the fruit to the pitcher with the rest of the ingredients. Let it rest in the refrigerator for an hour before serving to let the flavors come together. Salud!