christie1111 wrote:So, Uly suggested a pomegranate margarita which I think will be a great idea for my Sat. night menu next week. (Thanks Uly!)
Although the day ahead sangria would fit the pasta party theme of Friday night, I don't think it would go over well with this crowd.
Any other thoughts?
I've always enjoyed the drinks that in bars usually in a large green glass jug with a spigot and a large mouth . There is invariably fruit marinating in vodka. Here's what I could find:
I've infused both vodka and tequila with fruit. Choose your fruit
carefully - pineapple works really well, and the fruit is nice and firm so
it doesn't break down for a long time. Citrus fruits are good too, but they
start looking nasty after a week or so. Berries are too delicate, plus
their juice and pulp makes the stuff look yuck.
Here's my technique for pineapple infusted vodka:
Get a large, open mouth 1 liter glass jar with a cap that seals. (Try
Target or Pier one). Wash it well.
Get one large, ripe pinepple. Remove the skin, core the fruit, and cut into
one inch chunks. Put the all of the chunks in the jar.
Pour one 750ml bottle of good quality vodka in the jar, covering the fruit.
Since you're flavoring it up don't use Grey Goose or any other top shelf
brand. On the other had, don't use the cheap stuff either. Abosult works
well for me.
Seal the jar, and set it on your kitchen counter for 4 or 5 days, stirring
every day or so. After five days, chill in the fridge, and drink straight
in a martini glass, garnishing with a piece of the pineapple. I don't know
which is better, the vodka or the fruit.Yum.
For variation, you can also add of these items to further punch up the
taste:
*a natural vanilla bean, split lengthwise
*a couple of teaspoons of bar syrup or some white sugar to sweeten
*Use pre-flavored vodkas - Absolut Vanilla, or raspberry or citrus. This
tend to blend and mask with the pineapple, but they're fun anyway.