Subj : NYT Most Requested - 31
To   : All
From : Dave Drum
Date : Sat Oct 12 2024 17:06:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tinto De Verano
 Categories: Beverages, Wine, Citrus
      Yield: 1 servings
 
MMMMM-------------------LEMON-LIME SYRUP (OPT------------------------
           Peel of 1 lemon
           Peel of 1 lime
    3/4 c  Granulated sugar
        pn Fine sea salt
    3/4 c  (6 ouz) fresh lemon juice

MMMMM---------------------------DRINK--------------------------------
           Ice
      2 oz Dry red wine
    1/4 oz Sweet vermouth (opt)
      4 oz Lemon-lime soda
           ==OR=+
    1/4 oz Lemon-Lime Simple Syrup
           +=PLUS=+
      2 oz (to 4 oz) soda water
           Lemon wheel; garnish
 
  If making the lemon-lime syrup, place the citrus peels
  in a small saucepan, and add the sugar and salt. Use a
  muddler or the end of a rolling pin to break down the
  mixture, working the sugar mixture into the peels until
  they start to express their oils. Add the lemon juice
  and stir to combine. Heat over low, stirring frequently,
  just until the sugar dissolves. Immediately remove the
  pan from the heat and set aside to steep for 1 to 2
  hours. Strain through a fine-mesh sieve, pressing on the
  solids. (You should have about 1 cup syrup. The syrup
  can be stored, in an airtight container in the
  refrigerator, for up to 3 weeks.)
  
  In an ice-filled cocktail shaker, combine the wine,
  vermouth and syrup, if using. Cover and shake until
  cold, then strain into an ice-filled highball or wine
  glass. Top with soda (or soda water), and mix gently to
  combine. Garnish with the lemon wheel and serve.
  
  By: Rebekah Peppler
  
  Yield: 1 drink
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Frigerobics: Leaning, bending, stretching while looking in the fridge.
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