On the way back from Livingston earlier this week we heard from an old friend and training mate, Ray, a funny guy who was a true-blue, bait-chucking, Gulf coastal fishing monster back in the day.
By way of confession he claims to have seen the light and throws flies much more often than gear, learning the fly game during residency in Boston and settling into the redfish game in the South Carolina low country for the past couple of decades (my how time flies).
Turns out Ray was researching for an upcoming Montana trip and ran across our scribbles here; when he reached out for information he proffered this recipe in lieu of handing over a cold six pack of cheap beer – the universal passport among fishermen to the “inside scoop” on local wisdom, tricks and tips.
He warns this Sour Apple and Pear Sangria is “so drinkable” you’ll end up keeping apple vodka in your stash all summer.
1 bottle dry sparkling white wine (Ray suggests a Vino Verde)
1 12-ounce can pear nectar
1/2 cup apple vodka
1/3 cup fresh squeezed lime juice
1/3 simple syrup2 pears, sliced, separated
2 green tart green apples, sliced, separated
2 limes, sliced, separated
Combine the first 5 ingredients in a large pitcher and stir well. Add the slices from 1 pear, 1 apple and 1 lime. Chill in the fridge at least 3 hours.
To serve, pour over ice in (large) glasses and garnish with the remaining sliced fruit.
Enjoy.
