Thursday, 10 May 2012

Sangaria- the perfect cocktail for a restless wait!!

So your Dough for pizza is rising, and you need something to do in the meanwhile. Y not be up and merry!! Afterall, making a cocktail knowing that you would be the one devouring it in itself is a merry thought to have... So what are you waiting for, get the bar rolling!!!

This Sangaria is a fruity fresh way to start a hot summer day!! With all the hoo-hallah about the health benefits of tender coconut, it has become a regular guest in almost every household here. And why shouldn’t it be, the sweet, mildly flavoured liquid is perfect to couple with vodka, and a punch of citrus. Ah!! Heaven I tell you.  The recipe is quite simple and take your imagination to the wildest to spike it more stronger.. But for me its as follows:

60 ml plain or citrus vodka
60 ml tender coconut water
60 ml freshly squeezed orange juice
Few sprigs of mint
Two small diced piece of watermelon


Put all these in a nice shaker with loads of ice cubes. Shake it hard and well!! Do the Padukone-shake-dance if you wish, and pour in your cocktail glass.
To prep your cocktail glass, drop in another neatly diced, deseeded water melon piece. Pour in your cocktail and decorate with a sprig of mint on top. This makes just the perfect one glass of cocktail. Change the measurement and make a big batch, as much as u wish!!

P.S.: For me the sweetness was great as I used a pretty sweet orange and tender-coconut. If you want to spike up the sweetness, you can make simple mint syrup, and keep it handy. After all a bit more sugar and mint has never harmed anyone, just got them a bit more talli!! :-p 
Minty Syrup

(You will have more syrup than you need. Save for other cocktail uses)
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed
Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).

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