So tomorrow is going to be a glorious day – 21 degrees apparently. In fact, I’ve lucked out – it will actually be hotter in Liverpool than Palma! #winning(again)
To get us in the holiday spirit, I’ve included some background music featuring a local hero and the fabulous Magarita (not the drink this time, but you may need one soon after watching this): https://youtu.be/VzgE1Iq7y5Y
Below are a few ideas gathered from the amazing resource that is Encyclopedia Britannica, no I’m joking I got it all on Google. You may recall when I did a recent stock take on my drinks cabinet I found plenty of rum, gin and voddie, but I also found some brandy. Hooray.
And let’s be honest, I always have a steady supply of wine of all colours available – I am a big believer in diversity! Amusingly in clearing out the kitchen cupboards I found a tin of pineapple chunks that expire at the end of this month. What luck. So below are a few of the recipes I will be preparing over this upcoming bank holiday to make the most of these finds, the sun and my flight savings if I ever receive my refund. Pics to follow!
Taken from gimmesomeoven.
What do I need?
Below is taken from the recipe with my musings and adjustments alongside.
Whilst researching for a recipe, I saw many variations and amounts of fruit. Given this is about using current resources I wouldn’t get too caught up in the specifics. Just use the below as a guide, as it was hard to pick the best recipe (despite the author calling this the best on their site).
- 2 (750 mL) bottles dry red wine, such as Cabernet Sauvignon or Merlot – This is what the recipe calls for, but I read somewhere online that as it is a Spanish drink, try a more traditional Spanish red. That is what I will be doing.
- 1 cup brandy – lets be honest, its a punch. Brandy is the preference but I’ve seen it other recipes make it with Gin, Vodka, Port, Rum – just chuck in what you have!
- 1/3 cup sugar – I’m not one for things to sweet so I am going to skip this
- 1/4 cup orange liqueur – I don’t have this and will be throwing in a can of Fanta and bit of extra brandy for the booze effect.
- 1 pound strawberries, hulled and halved – She says a pound I say whatever you have, and needs to be eaten.
- 3 oranges, thinly sliced
- 3 limes, thinly sliced
- 2 lemons, thinly sliced – For all the above I only have apples so that’s what I’ll be using but I will try to get some oranges or something citrus later today.
4 cups fresh arugulaNobody wants rocket salad leaves in their drink. I’m skipping this step as well.
- (optional) 1 can lemon-lime soda – This is not optional to me love, I see it as an essential in my sangria and we all know you mean Sprite. For a lighter mid-afternoon tipple I suggest adding a couple of cans of Sprite.
What must I do?
It’s a drink. So stir all the liquids and sugar together until the sugar has dissolved.
Add any leaves (mint, rocket etc.) you may want, extracting the flavour with a wooden spoon (and remembering red wine stains so don’t be over zealous).
Add fruit and store in a fridge preferably over night before serving over ice, but trust me I’ll be drinking mine straight away, and I’ll serve mine with plenty of ice to ensure I stay suitably hydrated.
Happy Holidays!! Toco Fondo!
I chose this recipe because this woman spoke to my heart – just throw in what you have! Plus I liked the sound of her website. So here is a recipe I am dying to try from Lemons for Lulu. (Although she say’s her name is Tanya…go figure).
What do I need and what must I do?
When it comes to making Rum Punch, Lulu (I mean Tanya) says “keep this rhyme in mind: One of Sour, Two of Sweet, Three of Strong, Four of Weak.” This means the punch consists of one part lime juice, two parts sweetener, three parts rum, and four parts water.
She also advises that the cocktail recipe usually consists of variations of rum (light, dark, or coconut) and lots of fruit juice like pineapple, orange, lemon or lime juice and grenadine for colour. (In goes my tins of pineapple – perhaps the juice in the rum punch and the fruit in the sangria! Hello double usage).
Some of these ingredients can be swapped out and the amounts may vary, but these ingredients are the basics of a rum punch. I think basically she is saying – throw what you have at it and enjoy!
She says that you start by mixing in the fruit bases like pineapple juice and orange juice. She then stirred in lime juice, both light and dark rum, and grenadine.
Now we are on lock-down and I am desperately off to search for limes and oranges as they are good for you and appear in both these recipes, but I can’t find grenadine and lets be honest it is essential to rum punch but not to life itself.
I looked it up and Grenadine is made from pomegranates. Obvs I don’t have these on ready supply, but I strangely have some Elderflower and pomegranate cordial stashed away which I will be using.
So if you are not one of the lucky ones who found grenadine stashed in your drinks cupboard, I suggest try and find something at home or on your next necessity shop that is a pomegranate either in syrup or juice form or cordial. As I said before, its a punch with plenty of booze – how bad can it really taste?
Lulu (I’m sticking with that now) also notes that you can can alter the amounts of juice and alcohol to suit your tastes and that coconut rum would make this punch especially tropical as would a splash of coconut water. So again for a lighter touch and to ensure you stay hydrated, I would go ahead and throw in the coconut water and some extra pomegranate juice. (Really good advice I probably won’t be using myself).
Have a great Easter everyone, send us your pics and…Disfrutar!