Sangria! Perfect for any occasion! - Beer Chicks
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Secret Beer Sangria
1 bottle Sauvignon Blanc
3 ounces brandy
1/3 cup sugar
1 lime
1 lemon
1 orange
1 pear
1 pineapple
10 strawberries, sliced. Reserve half for making ice cubes.
Two 12 ounce bottles Hitachino Nest White Ale, chilled
One of the best things about Sangria is the ability to vary the recipe by adding different fruit. Use seasonal fresh fruit from your local farmer's market. Here are some alternatives: grapes, star fruit, raspberries, blackberries or grapefruit.
1.Pour one bottle of Sauvignon Blanc into a large pitcher. Add brandy and sugar. Stir well.
2.Slice the lime, lemon, orange, pear, and pineapple (you want about 4-5 slices of each). Add to pitcher along with half of the sliced strawberries. Stir to combine. Cover with plastic wrap and place in the fridge overnight to allow the fruit juices to infuse into mixture.
4.To make strawberry ice: fill ice tray with water and add 3 small strawberry slices into each cube (we like a tray that makes large perfectly square ice). Freeze overnight.
5.After pitcher has rested overnight, remove from fridge when ready to serve and add the chilled Hitachino Nest White Ale. Gently stir.
6.Serve by placing one strawberry ice cube into a large wine glass. Pour in the sangria, keeping excess fruit in pitcher (which you can eat later!). Garnish with a slice of your favorite fruit!
MOJITO: RECEITA CLÁSSICA | Temporada de Drinks | Mohamad Hindi
No vídeo de hoje, vou te ensinar um dos drinks mais clássicos dos bares do mundo. Receita de mojito clássico feito com rum, limão taiti, açúcar, hortelã e água com gás. Fácil e rápido, não tem como errar. Faz e me marca nas suas redes sociais que eu quero ver como ficou o seu!
#mojito #bar #receita #drink
Mojito
INGREDIENTES:
2 colheres de chá de açúcar
20ml de suco de limão taiti
45ml de rum branco
8 folhas de hortelã
Gelo triturado
Água com gás até completar o copo
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Contato: contato@mohindi.com
VÍDEOS TODAS AS TERÇAS E QUINTAS-FEIRAS ÀS 18H E DOMINGOS, ÀS 17H.
Equipe: Mohamad Hindi
Direção Geral: Rafael Ribas
Produção Executiva: Maryan Hindi
Produção Gastronômica: William Inácio
Assistência de Produção Gastronômica: Maria Catarina
Direção de Fotografia: Bruno Fiorio
Assistente de Fotografia: Damaris Belchior
Coordenadora de Edição: Marina Alves
Edição: Ygor Oliveira
Thumb: Ana Clara Andrade
Produção: Ricardo Veras
Gerente de Projetos: Flávia Zundt
Estratégia Digital: Ana Hirata
Spicy Grilled Cheese with Prosciutto, Arugula and Medjool Dates
Level up your grilled cheese game with the combo of sweet Medjool dates, spicy serrano peppers, and salty prosciutto.
Get this recipe here:
Wash it down with our favorite sangria:
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If you're looking for a new way to eat healthy, look no further than Natural Delights. We believe in the power of Medjool dates. So much so that we're here to help you find it—in your kitchen, on the go, and everywhere in between. We share our story and insights on health, wellness, and natural living. Our goal is to help you find the best way possible to nourish your body with wholesome delicious recipes.
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Two Oceans x Disaronno Sangria Kit Unboxing Video
UPDATE: See the full post, including the unique blueberry sangria recipe on Instagram:
- What's in the sangria kit care package I received from the fine folks at Two Oceans Wines and Disaronno amaretto? Let's open up the box and find out. Cheers!
{ * media gifted product * }
#btrvlogs #twooceans #disaronno #unboxingvideo #sangria
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How to Make Simple Syrup | Patrón Tequila
Learn how to make simple syrup to use in your Patrón Tequila cocktails.
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Scallop and Serrano Ham Gratin with Estrella Galicia & Alya Amooro - Tapas Tube by Omar Allibhoy
Omar Allibhoy met with Alya Amooro to create this delicious pairing of scallops and serrano ham with Estrella Galicia beer.
Omar says:
“I’ve noticed that scallops are more common in the UK than they are in Spain. I can see them in almost any restaurant and the variations are endless. In my country, we don’t eat them that much. This is perhaps because we have a larger variety of other seafood available. Having said that, this recipe carries a flavour punch. For those who hate anchovies, don’t let the anchovy in the breadcrumbs put you off; trust me when I say that after cooking the anchovy will not taste anything like it does when you take it out of the tin.”
Check out the full recipe on Estrella Galicia’s website:
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In 2010, Omar Allibhoy started the Tapas Revolution with his first restaurant and the mission to bring the authentic taste of Spain to the UK. A couple of best-selling books later we are now a family of seven restaurants. Find us in London, Kent, Birmingham, Sheffield, Newcastle and Bath.
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Hasta pronto!
Tapas Revolution
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