 |
“Cuyo” White Peach Sangria1 drink John Memering / Kailua, HI |
| • | 6 oz. Torrontes wine, chilled (preferably South American) |
| • | 3/4 oz. peach liqueur |
| • | 1 oz. Pisco |
| • | 3/4 oz. The Perfect Purée White Peach Puree, thawed |
| • | 1/4 oz. The Perfect Purée Ginger Puree, thawed |
| • | 1/4 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 3/4 oz. citrus simple syrup |
| • | 1/4 oz. Malbec syrup |
| • | 1 oz. seltzer |
| • | 1 slice citrus simple syrup |
| • | Malbec infused white peach wedge |
| • | Chile sugar (rim) |
| For the Chili Sugar (Rim): | |
| • | 1 cup raw Maui sugar |
| • | 1 tsp. table salt (NOT Kosher, too coarse) |
| • | 2 tsp. citric acid |
| • | 1 tbsp. Chimayo chile powder |
| Method: | |
| 1. | Rim a 12 oz. Margarita glass or bucket with chile sugar and add Malbec infused peach in the bottom of glass. Fill a 18-20 oz. shaker a third way with ice. Add wine, peach liquor, Pisco, simple syrup, White Peach Puree, Ginger Puree and Sweet Hibiscus. Cover and shake vigorously for ten seconds. Pour into rimmed glass, top with seltzer, float of Malbec syrup and finish with citrus wedge. |
| For the Citrus Simple Syrup: | |
| • | 3 cups sugar |
| • | 1 tbsp. light corn syrup or glucose |
| • | 1 cup water |
| • | 1 Meyer lemon |
| • | 1 lime |
| • | 1 orange |
| • | 1 tsp. citric acid |
| Method for the Citrus Simple Syrup: | |
| 1. | Combine sugar, corn syrup and water in small sauce pan over low heat. When sugar has dissolved, increase heat to high, allow to come to a boil and remove from heat. Meanwhile, wash, cut ends off the fruit and slice no more than 1/8″ thick. Transfer fruit to shallow, heat proof dish and sprinkle citric acid over the slices. Allow simple syrup to cool approximately 10 minutes. Pour over sliced fruit to allow the citrus oils to release for no longer than 2 minutes (syrup will become very bitter if allowed to steep any longer!). Strain and reserve fruit slices. |
| For the Malbec Syrup: | |
| • | 2 cups sugar |
| • | 2 tbsp. light corn syrup or glucose |
| • | 1/4 oz. water |
| • | 1 cup Malbec |
| • | 2 ea. medium white peaches |
| Method for the Malbec Syrup: | |
| 1. | Combine sugar, corn syrup and water in small saucepan and place over low heat, stirring occasionally. When sugar has dissolved, increase heat to high, allow to reach a boil and remove from heat. Meanwhile, wash, split and remove stone from peaches. Cut each halve into 4 wedges and transfer to non-reactive storage container with tight fitting lid. |
| Method for the Malbec Infused Peaches: | |
| 1. | When simple syrup has cooled to almost room temperature, stir in Malbec and add just enough of the syrup to cover peaches. Reserve the remainder to use as the Malbec syrup. Syrup from peaches may also be used in place of the Malbec syrup. Peaches will keep for one week and syrup up to six months both covered and under refrigeration. |