Mixology Monday

It’s Mixology Monday CXIII and we’re happy to be hosting!  The theme we chose is “Bacon, Eggs and Booze” ’cause nothing makes a holiday brunch taste better than amazing cocktails.  For this theme, we have 2 offerings: a sangria and a zero proof cocktail, (or nearly zero proof), for the kids.

Mango Peach Sangria

Yes. November in San Antonio. It’s 75 degrees and the trees are green!

I particularly like this sangria.  It is surprisingly dry and fruity.  With frozen fruit available year round, it makes a perfect brunch libation for the holidays.  Plus, you can back off on the peach liqueur if you want to lower the ABV.  Be sure to use a rosé with an ABV >13%, otherwise you can make it too sweet.  We used Sacha Lichine single blend.

Makes 4 Glasses

Time: 2:15

• 12 oz. mango junks, fresh or frozen
• 12 oz. sliced peaches, fresh or frozen
• 1 bottle dry rosé
• 1 cup peach liqueur, such as Sterrings
• 1/2 cup simple syrup
• handful of fresh mint leaves – optional

1. Combine all ingredients, except the mint leaves, in a large, lidded  pitcher, bottle or jar.
2. Shake the bottle and refrigerate for 2-4 hours
3. 1 hour before serving, give the mint leaves a smack in your hand and add them to the sangria.
4. Serve cold in fancy glasses!

Full Sail

Kids love special drinks as much as adults.  Especially if it’s made just for them.  The carbonated coconut water is a bit over the top, but once again, with a little effort the kids feel really special.  I used an an iSi Whipper and a CO2 charge since my siphon is full of water.  You can also put still coconut water in the shaker with the rest of the ingredients and then top the glass with a dash of plain carbonated water.

If you use falernum, it has an ABV of 10% so your finished drink will have an ABV of ½%.  If that’s too high, substitute the easy ginger lime syrup below.

 Easy Ginger Lime Syrup

Makes 1 Cup

Time: 15 minutes

• 1 Cup Fresh lime juice
• 1 Cup thinly sliced peeled fresh ginger or 4 oz crushed ginger
• 2 Whole cloves
• 2 Allspice berries
• 1/4 tsp. Ground nutmeg
• 1 Cup Sugar

1. Add all ingredients to a small sauce pan and bring to a boil over medium heat.
2. When the sugar dissolves, reduce the heat, cover the pot and simmer for 10 minutes.
3. Allow to cool slightly
4. Strain through a fine mesh strainer and discard solids
5. Store syrup in refrigerator.  Will keep about a week.

Cheers!

Mayahuel was the Aztec Goddess of the maguey of which the agave is a type.  She was the mother of the “400 rabbit” gods of drunkenness.  This margarita plays on the agave with tequila, agave orange liqueur, and agave nectar.   I use Maestro Dobel Diamond Tequila or you can use Hornitos.  I find both of these tequilas one-dimensional with a spicy pepper note which actually plays well here.  You can easily use any good white tequila.

• 1 ½ oz. Maestro Dobel Diamond Tequila
• 1 ½ oz. fresh lime juice
• 1 1/2 oz. Agavero Orange Liqueur
• 1 1/2 tsp. Agave Nectar
• Pinch of salt

Directions

1. Chill margarita glass with a few ice cubes and water
2. To a shaker add all of the ingredients.
3. Shake with ice until shaker is frosted 10-15 sec
4. Strain into chilled glass

Cheers!