Sunday, May 18, 2014

Bayou Sunset Sangria

I demonstrated a rose rum sangria at the Bayou Boogaloo. Events like the Boogaloo are what made me fall in love with New Orleans! I am so proud to share my love for cocktails on this beautiful day!

Bayou Sunset Sangria
(Serves 10)
Red grapes
One jalapeño pepper

3 cups Bayou white rum
11/2 cup Bayou spiced rum
1/2 cup agave nectar
1/2 cup Bissop hibiscus concentrate
2 bottles of rose wine

Using a melonballer, break down half each of the melons. Reserve melon shells as serving vessels if so inclined. Slice grapes in half and add blueberries whole. De-seed the jalapeño and slice into thin rings

To fruit salad add agave, hibiscus and half the rum, reserving the other half for the wine punch. Fruit salad can now stay fresh for up to 3 days. 

To make wine punch, just combine rum with the wine. 

When ready to serve, use one scoop of fruit salad per person over ice with 1 cup of wine punch per person. 

1 comment:

Eileen Charbonneau said...

The summer continues. Great photo!!