Welcome Spring With The Cosmopolitan’s Pink Sangria
I don’t know about you but, quite frankly, I’m ready for the spring weather that the Philly forecasters keep teasing us with. Spring means putting away the winter gear and breaking out the fabulous spring wardrobe, cute shoes and evenings on the deck of the Bourbon Blue enjoying a fabulous cocktail.
Speaking of fabulous cocktails, PhillyStreetStyle.com has one to share with you courtesy of The Cosmopolitan of Las Vegas. I spoke with their uber-fabulous mixologist Kristen and she and the Cosmopolitan were kind enough to share the recipes for the fabulous cocktails that were spotlighted at the recent Food Network South Beach Wine & Food Festival. As I said last week, these two cocktails were, perhaps, the Best Thing I Ever Drank and I’m a tough cookie when it comes to cocktails. They showcased a Pink Sangria that will be mandatory for all of my spring/summer entertaining and this recipe is beyond simple. They even use *gasp* boxed blush wine, but you can always substitute your favorite blush wine for the recipe. Boxed wine has been elevated, my friends.
Now, someone tell Mother Nature please that we do not need any more of those chilly temps or that dreaded snow or ice. We’re just fine with the weather the way it is.
The Cosmopolitan of Las Vegas’ Pink Sangria
Recipe courtesy of The Cosmopolitan of Las Vegas and Kristen Schaefer
Ingredients:
2 cartons blueberries, raspberries and blackberries
14 Basil leaves
8 oz. simple syrup
4 oz. Crème de Cassis
1 box Blush Wine
Soda Water
Directions:
1. In a pitcher, add all ingredients except the soda. Cover and refrigerate for 48 hours.
2. To serve, pour over ice and top with soda. Enjoy!
-Aly M. Cleary, CookingInStilettos.org
