COCKTAIL: Pineapple Sangria

On a random, rainy Friday afternoon, Alan and I were perusing the cookbooks for dinner ideas, so I surfed (does anyone say "surfed" anymore...?) over to Epicurious.com to poke around for culinary inspiration. Shining like a brilliant topaz among recipes for Lamb Skewers with Hot Mint and Pistachio Sauce and Asian Avocado Salad was this simple recipe. We cut the mint (it's used as a garnish, not for flavor) and used a 2007 Dancing Bull sauvignon blanc.

Hindsight being 20/20, I would have cut the pineapple soda and used ginger ale. It was a bit cloying in its sweetness. Also, next time I'd like to try prosecco in place of the white wine to give it some sparkle and a different profile.

Oh, and careful with this stuff. It works quick.

Whatcha Need:

3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped
1 orange, supremed

Whatcha Do:

In a pitcher, combine the pineapple juice, wine, brandy, pineapple chunks, orange slices, and soda and stir. Pour over ice into large wineglasses and garnish with the mint.

COCKTAIL: Peach Mojitos

There's something about a mojito that makes me tired. All the muddling and measuring and shopping for ingredients...those Latins love to work. Still, there's nothing quite like that buzz once you get down to the weird, pulpy stuff at the bottom. I haven't tried these yet, but find the picture to be refreshing enough as I sit at my desk and pray for daylight. I really have to start coming to this place drunk*.

*Felix J. Bedingfield would like to state that this phrase is a well-intended joke, and in no way reflects his attitude and/or practices in regards to his day job; also, he suggests you lighten up

Whatcha Need:

3 cups coarsely chopped peeled ripe peaches (about 1 pound)
1 teaspoon grated lime rind
1 cup fresh lime juice (about 4 large limes)
3/4 cup sugar
1/2 cup packed mint leaves
2 cups white rum
4 cups club soda, chilled
Crushed ice
Iced mint sprigs (optional) <-- only for the homosexuals in the room

Whatcha Do:

1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids.
2. Combine rind, lime juice, sugar, and mint in a large pitcher; muddle with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired.