Another enticing beverage submission this week from Dave K. in Denver –
I had to laugh reading the Ciderhouse Port Sangria recipe last week, my wife’s family is the clan from hell (she said it long before I did) and we somehow have fallen into the routine of hosting the family Thanksgiving dinner the past several years.
After a disastrous afternoon the year before, I don’t know where she found the recipe, but last year she and I had one of these an hour before the horde kicked the door down and handed one off to the trouble-makers as they dropped their coats. Even the two worst (both brother-in-laws, neither fishes of course) were a damned sight more tolerable with a couple of these on board before dinner was served.
Just a piece of friendly, battle-proven advice for all those with cranky family time coming up next week…
Dave, as the black sheep of our respective families, we understand all too well. Cheers and hope you’re fishing on black Friday.
3 cups amber rum
2 cups Campari
2 cups sweet vermouth
3-4 bottles chilled sparkling wine
Several oranges to make orange twists
Mix together the rum, Campari and vermouth in a big pitcher; let it rest in the fridge overnight or as long as a day.
Make a cocktail with 2 ounces of the chilled base above poured over ice in a glass and topped with 3 ounces or so of the cold sparkling wine. Stir once and garnish with an orange twist.
Enjoy.
