Cocktails

December 20 is International Sangria Day, so we invite you to try our Summer Fruit Sangria and this sans alcohol Summer Breeze Mocktail. For our spirited reader, try your own experiment this season with our Apricot Infused Brandy recipe.

Cocktail

Summer Fruit Sangria

Ingredients 1 Bottle Red or White Wine 90mls Apricot Brandy 500mls Ginger ale 1 Lemon 1 Orange 1 Lime 1 Peach 1/2 cup Strawberries 1/2 cup Blueberries 1/2 cup Lemonade 1/2 cup Sugar Ice Equipment Large Pitcher or Punch bowl HiBall or punch glass for serving

Directions

1. Slice lemon, orange, line and peach into wedges. 2. Pour wine into a serving pitcher and squeeze juice form citrus wedges into the wine. 3. Remove seeds from the citrus wedges and add into the serving pitcher. 4. Add the peach, berries, lemonade, sugar, and apricot brandy into the pitcher. 5. Chill overnight to marry the flavours. 6. Add Ginger Ale and ice just before serving. Variations

Substitute brandy with the flavour of your choice, plain, peach or berry. For a tropical blend, add a can of crushed pineapple and mint leaves.

Mocktail

Summer Breeze

Ingredients

600mls Grape Juice 600mls Sparkling Water 200mls Cranberry Juice Seasonal Fruit (grapes, oranges, peaches, strawberries, apples, blueberries) Chopped herbs Ice

Equipment

Large Pitcher or Punch bowl Mason Jars or punch glasses for serving

Directions

1. Add the grape juice, orange juice, and sparkling water to a large pitcher 2. Roughly chop fruit and add to the pitcher 3. Allow to chill in the refrigerator for 1-2 hours. 4. When ready to serve add ice and garnish with mint leaves

Variations

Substitute fruit with apricots, peaches, blueberries and strawberries. Create a tropical blend, add a can of crushed pineapple and mint leaves.

Infuse your own

Apricot Infused Brandy

Ingredients 2 cups Brandy 1 cup Water 1/3 cup Sugar 500g dried apricots 1 ½ tbsp. honey Equipment 2 Large Mason Jars Sieve or Cheesecloth

Directions

1. Combine water, sugar and honey in a small saucepan and cook over medium heat until sugar dissolves. 2. Allow syrup to cool slightly and combine with brandy and fruit in quart-sized mason jar 3. Store in a cool, dark place for at least 4 to 8 weeks, shaking every few days 4. After 4 weeks (up to 8 weeks), Strain brandy through a double layer of dampened cheesecloth or coffee filter into a clean container. 5. Press as much brandy out of the apricots as possible. Reserve apricots for another use. 6. Seal brandy and store for up to one year. Variations

Peachy Blush: substitute apricots with 2 peaches, 1/2 cinnamon stick, 1tsp nutmeg, 2 cloves For a spicy, sharp twist, substitute apricots with 60gms Ginger, 1 orange, 1 Vanilla Bean (remove vanilla bean after one day)