La Puesta Del Sol Recipes
LA PUESTA DEL SOL
I created this vermouth-forward recipe in my Brooklyn kitchen, but it transports me to a terrace in Spain at sunset. This combination of an especially lovely Spanish vermouth, fresh grapefruit juice, tonic, and bitters has become a fast favorite - and I've yet to serve it to anyone who doesn't love it, too. You could serve it in a highball, or a double old fashioned glass, but I like it best in a large wineglass, which makes it even more festive.
Provided by Rosie Schaap
Time 2m
Yield 1 cocktail
Number Of Ingredients 5
Steps:
- Pack a large wineglass with chipped or pebbled ice. Add vermouth and grapefruit juice. Stir gently. Top with tonic water. Hit with a couple dashes of bitters. Twist the grapefruit peel over the drink to express its oils, then drop the twist into the drink.
RUM AND PINEAPPLE JUICE
This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.
Provided by Rosie Schaap
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.
MARIANITO
Vermouth shouldn't be relegated to supporting roles in mixed drinks; it deserves a star turn. And it's hard to imagine an aperitif simpler, or better, than the Marianito, which is nothing but Spanish vermouth on the rocks, with a twist or slice of lemon or orange, and the satisfyingly salty addition of a green olive.
Provided by Rosie Schaap
Time 2m
Yield 1 cocktail
Number Of Ingredients 3
Steps:
- Fill an old-fashioned glass with ice. Add vermouth. Give it a little stir. Garnish with citrus and olive.
RUM JULEP
Rum and mint make a great pair, with plenty of crushed ice. If you don't have an ice crusher, put ice cubes between two clean dish towels and bang on them with a hammer or meat tenderizer.
Provided by Rosie Schaap
Categories cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- Muddle mint with simple syrup in a julep glass or old-fashioned glass. Fill glass with crushed ice. Add light rum and stir well, until glass frosts. Garnish with mint sprigs.
CAPTAIN'S BLOOD
The Captain's Blood is similar to a daiquiri, except that it's made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks). I prefer my Captain's Blood on the tart side, but you can adjust the amount of sugar to make it as sweet or as sharp as you like.
Provided by Rosie Schaap
Categories cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- Shake liquid ingredients and sugar with ice, and strain into a chilled cocktail glass or coupe. Garnish with lime wheel or wedge.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 6 grams
MULLED WINE
If coziness has a fragrance, it's the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn't bone-dry-a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.
Provided by Rosie Schaap
Categories cocktails
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
- In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
- Ladle into cups or mugs. Garnish each with a reserved orange round.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 14 grams, TransFat 0 grams
COSTA DEL SOL
A drink from the Bartender's Guide. So yummy! But potent also LOL I don't like gin and in this drink I can't taste the gin.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake the gin, apricot brandy and triple sec vigorously over ice cubes until well frosted.
- Strain into a chilled cocktail glass or lowball glass.
Nutrition Facts : Calories 150.3, Sodium 1.1
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