Apple and mint sangria

Ingredients

1/2 a cup of dark brown sugar
2 Pink Lady apples with core removed, finely sliced
1 large Asian pear with core removed, finely sliced (like a samurai would!)
1 bunch of fresh mint (not much good if it’s rotten!)
3 bottles of Signé Vignerons Beaujolais (red), light and fruity 

 

First prepare the brown sugar syrup: mix 1/2 a cup of dark brown sugar with 1/2 a cup of water in a small pan. Bring to boil over a medium heat, and cook under the sugar has melted (about 5 minutes) then take the pan off the heat. Leave to cool down at room temperature. It’s not rocket science.

Then take the apples and pear and mix them with the mint and wine in two carafes. Gently add the sugar syrup until it’s as sweet as you want. Place the carafes in the refrigerator for 2 hours (up to 2 days) so that the flavours mix together.
Fill the carafe with ice cubes.

Serve chilled!

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NEW YORK SOUR

Ingredients

5 cl rye whisky (e.g. Jim Beam)
2 cl fresh lemon juice (fresh, mind you!)
2 cl cane sugar syrup
2 cl red wine (signed Vignerons Gamayx’llence, full of body and fruit)
1 orange slice
1 cherry preserved in brandy (just one is enough!)
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GLÖGG

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CARDINAL

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vin-de-cerise

Le vin de cerises

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