CONTEST BEVERAGES: Rio Bravo Margarita

RIO BRAVO MARGARITA
Adapted by BumbleBeeBoogie

2 ounces tequila
1 ounce triple sec
2 ounces fresh lime juice
1/4 cup confectioners' powdered sugar
2 tablespoon frozen, sweetened strawberries
1 cup crushed ice

Place all ingredients in a blender; blend until smooth.




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SPANISH SANGRIA
Adapted by Luella Hanberry

Delicious on a sunny day. Add lemon slices, grapes or fresh peach slices to your liking. This recipe can easily be doubled from its basic 4 servings.

1/2 cup granulated white sugar
1 cup cold water
1 lime, sliced
1 orange, sliced
12 ice cubes
1 bottle dry red wine

Wash the fruit before slicing.

Combine the sugar and water in a small saucepan over moderate heat, stirring constantly with a wooden spoon until the sugar is dissolved.

When the syrup reaches the boiling point remove from the heat; add the lime and orange slices.

Allow the fruits to marinate in the syrup at room temperature from 1 to 4 hours, depending how much time you have before serving.

Optional to add the red wine at this stage, or wait to add it just before serving.

Place the content of an ice cube tray in a glass pitcher and add the fruits and syrup.

If not already added earlier, fill the pitcher with the bottle of red wine.

Place one slice of lime and one slice of orange in every glass and fill the glasses from the pitcher.




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CHOCOLATE-MARSHMALLOW -MALT SHAKE
Adapted by Luella Hanberry

1 pint vanilla ice cream, the best quality with flecks of real vanilla bean
1/4 cup whole milk or half-and-half
1/4 cup dark semi-sweet chocolate syrup
1/4 cup commercial marshmallow topping or marshmallow creme
1 to 2 tablespoons of malted milk powder, to taste

In a blender container, combine the vanilla ice cream, milk, chocolate syrup, marshmallow topping and malted milk powder. Cover and blend until the mixture is smooth. Place the shake in the freezer for 1/2 hour to thicken the shake.

Remove the shake from the freezer and spoon it into tall glasses. Offer a spoon to scoop the shake for the first few delicious tastes, until the shake starts to soften a bit. Makes 1 large or 2 regular-size servings.




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JAMAICAN SORREL RUM DRINK
Adapted by Luella Hanberry

1/4 pound sorrel sepals
1 strip of dried orange peel
1 cinnamon stick
a few whole cloves
1 gill rum (1/2 cup American or 1/4 pint Imperial or 8 tablespoons)
1 gallon boiling water
2-3 pounds granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Put the dried sorrel, orange peel, cinnamon stick and whole cloves in a gallon jar, pouring the boiling water over.

When cool, cover and leave the mixture to steep for 2 days.

Then strain off the liquid, add sugar to taste rather sweet. Add the rum, ground spices and let it stand for another 2 days before serving chilled or with crushed ice.

This is a popular drink at Christmas time when sorrel is in season in Jamaica. The dried sorrel will last for months if stored in a dry place.




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JAMAICAN SORREL GINGER AND PIMENTO DRINK
Adapted by Luella Hanberry

1 pound sorrel, rinsed and drained
2 to 4 ounces fresh ginger, washed and scraped
2 quarts boiling water
Granulated white sugar, to taste
1 cup wine or rum(optional)
8 to 12 pimento seeds, to heat taste

Place the washed and drained sorrel into a stainless steel container or a 1 gallon glass jar. If using the jar, heat it by pouring hot water into the jar to temper it for receiving the boiling water.

Grate the ginger finely and add to the sorrel. Add the pimento seeds.

Pour the boiling water over the sorrel. Allow the mixture to stand for 4 to 6 hours; strain the solids.

Sweeten to taste. Add optional rum or wine, to taste and, optionally, let it stand for another 2 days before serving chilled or with crushed ice.

This is a popular drink at Christmas time when sorrel is in season in Jamaica. The dried sorrel will last for months if stored in a dry place.