During the winter months I tend to drink hearty red wines and whiskey cocktails like Old Fashions.  When the warm weather hits, it's time for Sangrias, Aperol Spritz and Negroni.  These drinks bring me back to warm weather and great memories of my travels to Spain and Italy.  

Sangria
Sangria is the perfect summer drink; fresh, light, sweet, and full of fruit.  I've changed up the more traditional recipes by add flavored brandy to my recipes.  I think it just gives that added push of fruit flavor that screams summer.  You can muddle the fruit in the bottom of the pitchers with a 1/4 cup of sugar before adding the rest of the ingredients to bring out the flavor faster.  I usually make these up a day before I want to serve them.  It gives the fruit time to infuse the wine without muddling.  

White Sangria Pitcher
2 bottles of Spanish white wine
1 1/2 cups of peach brandy
1/2 cup of fresh squeezed lemon juice
12 oz. of ginger ale 
Light colored cut fruit: lemons, oranges, green grapes, peaches, nectarines (use all or any combination you like)

Red Sangria Pitcher
2 bottles of Spanish red wine
1 1/2 cups of blackberry brandy
1/2 cup of orange juice
12 oz. of ginger ale
Dark colored cut fruit: red grapes, cherries, nectarines, lemons, limes, oranges (use all or any combination you like)
Serve over ice.

Negroni & Spritz
The Italians believe that a Negroni or a Spritz before a meal opens the stomach and cleanses the pallet.  The slightly bittersweet and botanical flavors in the Campari and Aperol make this a clean and refreshing drink any time of the day.  

​Negroni
1-1/4 oz gin
1-1/4 oz Compari
1-1/4 oz sweet vermouth
Orange slice garnish/twist
Mix together and serve over ice.

Spritz
3 oz Prosecco
2 oz Aperol
1 oz club soda
Orange slice garnish/twist
In a glass filled with ice, add the Aperol then the Prosecco and then the soda water.  Mix to combine and garnish.  

1 small Spanish onion, diced
1/4 cup fresh lime juice
1lb. cooked medium shrimp, peeled, deveined and tails removed
2 plum tomatoes, diced
1 cucumber (I use English for less seeds), diced
1 stalk celery, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons black pepper
1-1/2 cups chilled Clamato juice
1 cup ketchup
1 cup fresh cilantro, chopped (optional)*
2 tablespoons of hot pepper sauce (I use Cholula)
2 avocados, peeled, pitted and diced

In a large bowl, mix the onion with the lime juice and let it sit for 10 minutes.  The lime juice will mellow the sharp onion flavor.  After 10 minutes, add the cooked shrimp, tomatoes, cucumber, celery, jalapeño, salt, pepper, and mix thoroughly.  

In a separate bowl, whisk the Clamato juice, ketchup, cilantro if using, and hot sauce.  Add this mixture to the shrimp and veggies and then fold in the avocado.  Cover and chill for at least 1 hour.

The key flavor bomb to this recipe is the Clamato juice.  You can usually find it in the juice section of the grocery store.  It adds layers of flavor but don't worry, it is not fishy.  

* I love cilantro but I know some people say it tastes like soap to them.  If you don't like or use cilantro, you can add fresh oregano or parsley.  In fact, you can use those herbs in addition to the cilantro just make sure to adjust to smaller amounts for each herb.