Cooking for someone is a nurturing activity that shows you care.
- white sugar, for rimming
- 2 large limes, quartered1/2 bunch mint leaves
- 7 strawberries, quartered
- 1 cup white sugar
- 1 cup white rum
- 2 cups club soda
- 8 cups ice cubes
- Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
- Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.
- 2 (2 liter) bottles ginger ale, chilled
- 1 (46 fluid ounce) can pineapple juice, chilled
- 1 (64 fluid ounce) bottle white grape juice, chilled
- To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
- In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.
WHITE PEACH SANGRIA
- 1 (750 milliliter) bottle dry white wine3/4 cup peach flavored vodka
- 6 tablespoons frozen lemonade concentrate, thawed1/4 cup white sugar
1 pound white peaches, pitted and sliced
- 3/4 cup seedless red grapes, halved
- 3/4 cup seedless green grapes, halved
- Sangria Melon Chiller
- In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
- Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Affordable Dinner Wines..
- 2012 Murphy-Goode Merlot, Calif. (97 percent merlot, 3 percent cabernet sauvignon): hint of oak, aromas and flavors of black cherries and black pepper, full body, firm tannins; $15.
- 2013 Makara Sauvignon Blanc, Marlborough, New Zealand (100 percent sauvignon blanc): aromas and flavors of white grapefruit and gooseberries, crisp and lively; $14.
- 2013 Ecco Domani Pinot Grigio delle Venezie IGT (87 percent pinot grigio, 13 percent chardonnay): light, crisp and fruity, with aromas and flavors of lemons and peaches; $12.
- 2013 Light Horse Pinot Noir, Napa Valley (100 percent pinot noir): aromas and flavors of red raspberries, licorice and spice, medium body; $15.
- 2012 Coltibuono "Cetamura" Chianti DOCG (sangiovese): light-bodied and young, with aromas and flavors of tart cherries and mocha, light, smooth tannins; $11.
- Nonvintage Mionetto Prosecco Brut, DOC Treviso (100 percent glera): mildly fizzy, aromas and flavors of ripe apricots and green apples; $14.
- 2012 Carnivor Cabernet Sauvignon, California (100 percent cabernet sauvignon): deep purple, aromas and flavors of black cherries and mocha, full-bodied, ripe; $15.