Two more today from the poolside Tres Generaciones party in New Orleans. The Poolside Sangria defied two strong convictions I'd held for decades: first, that tequila and white wine should never, ever play together and second, that peach schanpps should never, ever be played with period. Two simply brutal hangovers from senior year at Catlin Gabel High School led to these aversions. But Bobby Gleason's winning white tequila-gria (sorry) cleared those misconceptions right up. The Poolside Sangria is perfect for wilted guests seeking relief on a blazingly hot summer afternoon, instantly delivering cottonmouth-grade refreshment and almost just as instantly an inescapable sense of euphoria. Crying out to be batched as a punch, this one.
3G POOLSIDE SANGRIA
1.25 oz Tres Generaciones Plata
.50 oz DeKuyper Peachtree
1.50 oz Fresh Lemon Sour*
1.50 oz Sauvignon Blanc
Build cocktail over ice, garnish with a sliced strawberry a thin lemon wheels.
The more Tabasco that can be added to drinks the better. The jalapeno and Green Tabasco in the Spicy Pepino rocks some serious heat, but the cucumber and cilantro soothe your tongue. Another party-starter.
SPICY PEPINO
1.50 oz. Tres Generaciones Plata
2.0 oz. Fresh Lemon Sour*
3 - ½” slices of peeled cucumber
¼ cup fresh Cilantro leaves (15-20 leaves)
1/3” slice of fresh Jalapeño pepper or 2-3 dashes of Green Tabasco Sauce
In a mixing glass muddle the pepper first then add cucumber and cilantro and muddle again. Now add remaining ingredients and shake vigorously with ice. Double strain using a fine mesh strainer into a chilled cocktail glass,
Garnish with a cucumber wheel on the rim and a floating cilantro leaf.
* HOW TO MAKE FRESH LEMON SOUR: "I use a mix of lemon juice and simple syrup. I always start with 3 parts lemon juice and 2 parts simple syrup (equal parts sugar and water) then adjust them there. I feel it is always better to be a bit tart and add a sweetener to the cocktail because if it is too sweet you can't take sugar out. Some people will use a ratio of equal parts lemon juice + simple syrup + water."
Bobby Gleason, Beam Global Ambassador.
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