{"id":8662,"date":"2015-08-04T14:24:46","date_gmt":"2015-08-04T21:24:46","guid":{"rendered":"https:\/\/somimag.com\/?p=8662"},"modified":"2015-08-04T14:39:07","modified_gmt":"2015-08-04T21:39:07","slug":"wine-and-spirits-augsept-15","status":"publish","type":"post","link":"https:\/\/somimag.com\/wine-and-spirits-augsept-15\/","title":{"rendered":"WINE AND SPIRITS – AUG\/SEPT ’15"},"content":{"rendered":"<\/a>

Summertime Cocktail Recipes<\/h1>\n

Cool off this summer<\/b> with delicious cocktail<\/b> and drink recipe ideas.
\nServe these tasty cocktails<\/b> parties and cookouts all summer<\/b> long.<\/h3>\n

Peach Sangria<\/b><\/p>\n

Total Time: 2 hr 10 min<\/b>
\nPrep<\/b>: 10 min
\nInactive:<\/b> 2 hr
\nYield: <\/b>8 servings
\nLevel:<\/b> Easy<\/p>\n

Ingredients:<\/b>
\n3 ripe peaches (about 1 pound), halved and pitted
\n1 bottle young Riesling (750ml or 3 1\/3 cups)
\n10 leaves lemon verbena, lemon balm, or mint, loosely torn<\/p>\n

Directions:<\/b>
\nWith a box grater, grate 2 of the peach halves into a pitcher,
\ndiscard the skins. Finely dice the remaining peaches, add them
\nto the pitcher along with the wine and herbs. Cover and
\nrefrigerate until chilled, at least 2 hours. Serve.<\/p>\n

\n

 <\/p>\n

Cucumber Pineapple
\nTequila Cooler<\/b><\/p>\n

Total Time: 10 min<\/b>
\nPrep<\/b>: 10 min
\nYield: <\/b>4 servings
\nLevel:<\/b> Easy<\/p>\n

Ingredients:<\/b>
\n1 cup fresh pineapple cubes
\n2 limes, skin removed
\n1 seedless European cucumber, peeled,
\nplus cucumber
\nslices for garnish
\n4 ounces silver (blanco) tequila
\n1 1\/2 cups ice cubes, plus more for serving
\n1 tablespoon agave nectar
\nPinch kosher salt<\/p>\n

Directions:<\/b>
\nPrepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish.<\/p>\n

\n

 <\/p>\n

Ginger Lemongrass Pina Colada<\/b><\/p>\n

Total Time: 30 min<\/b>
\nPrep<\/b>: 5 min
\nInactive:<\/b> 20 min
\nCook<\/b>: 5 min
\nYield: <\/b>4 servings
\nLevel:<\/b> Easy<\/p>\n

Ingredients:<\/b>
\n1 stalk lemongrass
\n3\/4 cup peeled and sliced fresh ginger
\n1\/2 cup sugar
\nIce
\n2 cups pineapple juice, chilled
\n1 cup coconut milk
\n1 cup white rum, chilled
\nPinch kosher salt
\n4 fresh mint sprigs or 4-inch pieces lemongrass, for garnish<\/p>\n

Directions:<\/b>
\nWith the back of a heavy chef’s knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1\/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
\nStrain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools.
\nCombine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top.
\nPour into 4 tumblers with or without ice and garnish with the mint or lemongrass.
\nRead more at: <\/p>\n","protected":false},"excerpt":{"rendered":"

Summertime Cocktail Recipes Cool off this summer with delicious cocktail and drink recipe ideas. Serve these tasty cocktails parties and cookouts all summer long. Peach Sangria Total Time: 2 hr 10 min Prep: 10 min Inactive: 2 hr Yield: 8 servings Level: Easy Ingredients: 3 ripe peaches (about 1 pound), halved and pitted 1 bottle<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":5,"featured_media":9004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146,19,121],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/8662"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=8662"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/8662\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/9004"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=8662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=8662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=8662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}