Relax -Have a Drink – Ahh Summertime!

Summer is here! …well almost anyway. In the Pacific Northwest sometimes it is just too soon to tell! We get teased with a little bit of sunshine only to have to dig out our rain jackets the following day. Regardless of the weather, it’s been a long 6 months since the beginning of the year. We think it’s about time you treat yourself to some tasty adult beverages as the kids are out of school and the sun peaks out.  Enjoy!!

TRY SOME OF OUR FAVORITES FROM THE BAR at PEARL & KORAL!

SANGRIA | PEARL COLLINS | SHISO DROP | BLOOD ORANGE MARGARITA

sangriarecipes

Sangria

Serves 4 to 6

1 – 750ml bottle of red wine (I like a Rioja or a Tempranillo)

1/3 cup of brandy

1 each cinnamon stick

Seasonal fruit ¼ inch cubed or sliced, needs to fit in your serving glass with ice

– oranges, star fruit, watermelon, peaches, apples, whatever!

Ice

Splash of club soda

Mix everything into a large party or punch bowl with ice except the soda, add the soda right before serving! Drink carefully…this stuff will catch up with you quickly!

john-collins

Pearl Collins

Serves 1

1 ¼ ounce of your favorite Gin or Vodka – (again, I like Dry Fly, Crater Lake and Glass!)

1 ounce St. Germaine

Seasonal Fresh Berries (try blueberries, strawberries, raspberries, blackberries, kumquats!)

Squeeze of lime

Soda Water

Ice

In tall glass, pour all ingredients in, finishing with the soda water – stir and serve!

 

© Rina Jordan

Shiso Drop

Serves one

I large shiso leaf

1 sugar cube

1 ½ ounces vodka (we use Veev Acai )

½ ounce triple sec

Squeeze of lemon

In a martini shaker muddle (crush) the shiso leaf and sugar with ice.  Add vodka and triple sec, shake and strain into a chilled martini glass, enjoy!

 

marg

Blood Orange Margarita

Serves one

1 ounce Veev Acai 

1 ½ ounce tequila (we use El Jimador)

1 ounce lime sour

Squeeze of blood orange and tangerine puree (try out these great products at The Perfect Puree)

Salt

Sprig of rosemary

Combine the ingredients above into a martini shaker with ice. Salt the rim of a chilled pint glass. Shake and strain the margarita into the rim-salted pint glass. Garnish with a sprig of rosemary – arrriba!

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