Wine and cheese are my go-to party staples. There’s nothing I like more than to crack open a bottle of red and break out a gooey round of brie or pungent hunk of blue (even better with figs and honey). I’m not embarrassed to say T. and I have enjoyed more than one wine and cheese dinner in our time. Mmm.
But now that the warm weather has arrived, I’m finding myself less and less inclined to pour a glass of Old Faithful. Usually sangria is able to fill this void for me but lately even it doesn’t seem to be doing the trick. I’m craving bubbly, fresh and fruity, so I’ve turned to the cocktail.
I've been hesitant to try anything too fancy at home – my bar set has been mostly ornamental rather than functional since I got it a couple of years ago. Then recently I attended a Sauza cocktail tasting (the new mango and acai flavours are amazing) where I got to get my hands dirty behind the bar.
With the help of Patsy Christie, expert mixologist (she educates and trains bartenders on Beam Global Canada Inc brands – her job just may rival mine in the fun department) I learned how to muddle up a Sauza Mango Gingerade all by myself. It was delicious! As it turns out I’m pretty handy with a few essential cocktail tools and the right ingredients.
So what exactly is muddling you ask? It's the art of mashing and blending fresh ingredients together in glass using a muddler (a tool similar to the pestle). It's not at all intimidating and in fact is a great way to get rid of pent up aggression. Bad day at the office? Take it out on some mint and lime in a tall glass and enjoy a refreshing mojito (my current beverage of choice). Try it yourself with our detailed instructions for making the perfect mojito from Gavin MacMillan, another master mixer. You won’t be disappointed.
Here’s hoping you’ll be sipping the summer away soon. Enjoy (responsibly, of course)!
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