Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I don’t know that this counts as a cocktail, so I won’t call this post a “special edition” cocktail diaries – but, tomorrow is FRIDAY, it’s going to be 90 (again) and come 5 p.m., we should all be drinking something cold and bubbly.
For your consideration: this sparkling summer sangria:
Now, I am not going for authentic here. I am sure this is not technically sangria for about ten different reasons. I made it with a sparkling rose, because that is my favorite kind of wine to drink.
I made it with a little pomegranate juice, because why not? So many recipes call for Sprite or other sodas; I thought sparking water and fresh 100% juice would be much more interesting.
Oh, and rhubarb liqueur. A food swap find that is NOT interchangable with Campari, which is a bitter, not just a liqueur.
If you don’t have rhubarb liqueur on hand, I suggest using an orange one such as triple sec.
It was too hot to cook, so we drank this delightful summer sipper with a plate of fruit, bread, cheese and nutella. Basically, the world’s most perfect meal for a beautiful summer night.
Here’s what you need for four servings:
Fresh strawberries, finely diced
1 gala apple, diced
2 cups of sparkling rosé wine
2 oz. rhubarb liqueur
2 oz. pomegranate juice
4 oz. (or more if you prefer) sparkling water
A few mint leaves, chopped finely, for garnish
Add fruit to the bottom of a pitcher, followed by the wine (pour against the side so it doesn’t bubble over), liqueuer, juice and sparkling water. Gently stir.
To serve, scoop out a big spoonful of fruit into a wine glass and pour the wine mixture over it. Garnish with fresh mint.