Subj : NYT Most Requested - 31
To : All
From : Dave Drum
Date : Sat Oct 12 2024 05:03 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tinto De Verano
Categories: Beverages, Wine, Citrus
Yield: 1 servings
MMMMM-------------------LEMON-LIME SYRUP (OPT------------------------
Peel of 1 lemon
Peel of 1 lime
3/4 c Granulated sugar
pn Fine sea salt
3/4 c (6 ouz) fresh lemon juice
MMMMM---------------------------DRINK--------------------------------
Ice
2 oz Dry red wine
1/4 oz Sweet vermouth (opt)
4 oz Lemon-lime soda
==OR=+
1/4 oz Lemon-Lime Simple Syrup
+=PLUS=+
2 oz (to 4 oz) soda water
Lemon wheel; garnish
If making the lemon-lime syrup, place the citrus peels
in a small saucepan, and add the sugar and salt. Use a
muddler or the end of a rolling pin to break down the
mixture, working the sugar mixture into the peels until
they start to express their oils. Add the lemon juice
and stir to combine. Heat over low, stirring frequently,
just until the sugar dissolves. Immediately remove the
pan from the heat and set aside to steep for 1 to 2
hours. Strain through a fine-mesh sieve, pressing on the
solids. (You should have about 1 cup syrup. The syrup
can be stored, in an airtight container in the
refrigerator, for up to 3 weeks.)
In an ice-filled cocktail shaker, combine the wine,
vermouth and syrup, if using. Cover and shake until
cold, then strain into an ice-filled highball or wine
glass. Top with soda (or soda water), and mix gently to
combine. Garnish with the lemon wheel and serve.
By: Rebekah Peppler
Yield: 1 drink
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Frigerobics: Leaning, bending, stretching while looking in the fridge.
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